MMMMM----   Recipe via Meal-Master (tm) v8.06

      Title: Carne Adovada
 Categories: Pork, Chilies, Vegetables, Herbs
      Yield: 10 Servings

      2 tb Oil
      3 tb A-P flour
      4 tb New Mexico red chile powder
  2 1/2 c  Warm water
      3 cl Garlic; peeled, minced
  1 1/2 ts Dried oregano
    1/3 ts Ground cumin
      1 tb Salt
      3 lb Pork stew meat; diced

  In a skillet or frying pan, heat oil over medium heat. Stir in
  flour and brown until light golden brown. Blend in chile powder.
  Slowly add water, stirring until lumps are removed. Add garlic,
  oregano, cumin, and salt. Simmer on medium heat for 15 minutes.
  Remove from heat and let cool.

  Place pork in a large baking pan or casserole pan. When chile
  mixture has cooled, add it to pork and mix until pork is covered
  with chile. Marinate pork for at least 12 hours or overnight.

  Set oven @ 325°F/165°C.

  Bake pork for at least 4-1/2 hours, or until meat is well cooked,
  tender and falls apart.

  Note:

  You can use a slow cooker/crockpot instead of the oven--especially
  in the heat of summer.

  Recipe by Delilah Lope

  Recipe FROM: www.allrecipes.com

  Uncle Dirty Dave's Kitchen

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