Nothing too exciting here for my first blog entry in seven months. Let’s just call it easing back into things. (And in theory this should cross post to my LJ where the last entry is years old. Curious to see what sort of reaction that elicits, if any.)

Anyhow, my recipe for Carne Adovada.


  • One pork tenderloin, cut into 1 inch cubes (you can use other cuts, but this will make it REALLY good)

  • A couple cups of red chile sauce. Perfect would be if you can get Hatch bran, but I don’t think you can outside of the southwest. Junked up picante sauce is bad. If you can find a place with a decent hispanic food selection they should have something close.

  • A few garlic cloves. Fewer if they’re big, but I dunno how much you like garlic. ;-)

  • Season with any/all of: oregano, sage, cumin, black pepper, chili powder

Cook in a crock pot for at least 12 hours before eating. 24 is better. Meat should really just fall apart.

Roll in a tortilla with hashbrowns, cheese and scrambled eggs for a breakfast burrito.

Serve over rice, or spanish rice for dinner. Or do… whatever floats your boat.

But most of all: Enjoy!