Carne Aduvada
(Pork in Aduvada Sauce)
4 – 6 servings

Carne Aduvada is a marvelous pork dish flavored with oregano, cumin, garlic, and chile caribe; however, it does require some advance preparation. The meat must marinate in the marinade for at least twenty- four hours. This recipe is equally good prepared with boneless chicken breasts.

2 beef boullion cubes, mashed
1 (15-ounce) can tomato sauce or 2 cups prepared tomato sauce,
recipe of choice
1 cup chile caribe
1/4 cup sugar
1 tablespoon granulated dried garlic or 3 to 4 garlic cloves, peeled and minced
2 teaspoons minced fresh or 1 teaspoon dried oregano
1 1/2 teaspoons salt or to taste
1/4 teaspoon ground cumin
2 pounds pork tenderloin or boneless pork should (butt), thinly sliced
Papas de la Casa (see index)
Cook fresh vegetable of choice
Flour tortillas as desired warmed in a preheated very slow oven (250¼ F.)

In a large bowl, combine the first 8 ingredients, mixing well with wire whisk. Add pork sliced, coating each well. Cover and refrigerate for 24 hours. Transfer mixture to a 2-quart baking dish. Bake, covered, in a reheated slow oven (325¼ F.) for 1 1/2 hours. Served with Pas de la Casa, fresh vegetables of choice and warmed tortillas.

Chile caribe is a mild to medium-sliced crushed dried pepper available in many specialty grocery stores.

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