Red Chile Sauce
|Dried new mexico chile pods||8|
|Garlic||4 Clove (20 gm)|
|Water||3 Cup (48 tbs)|
|Dried new mexican red chiles||1 Cup (16 tbs), crushed (Seeds Included)|
|Garlic powder||1 Tablespoon|
|Pico de gallo||2 Cup (32 tbs)|
Preheat the oven to 375°F.
Trim the fat from the pork and cut the meat into 1-inch cubes.
Put the meat in a lightly oiled or sprayed deep baking pan and bake it for 30 minutes, stirring often to ensure even cooking.
To make the red chile sauce, place the chiles in a medium-size saucepan and cover them with hot water.
Steep until they're soft, about 20 minutes.
Drain them and discard the water.
Place the chile pods, garlic, salt, and water into a blender or food processor and puree the mixture until it's smooth, adding additional water if necessary.
Pour the mixture into the saucepan and simmer until it thickens slightly.
Remove the baking pan from the oven but do not pour off the juices.
Stir in the red chile sauce, the crushed chile, garlic powder and salt.
Return it to the oven and bake, stirring occasionally, until the pork is tender enough to cut with a fork, 30 to 45 minutes.
Serve the came adovada with the flour tortillas, accompanied by the Pico de Gallo.