Carne Adovada, Traditional New Mexican

Total Time: 3 hrs 20 mins Preparation Time: 20 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 1 1/2 cups crushed dried anaheim chiles, stems removed
• 2 tablespoons shortening
• 2 tablespoons flour
• 4 cloves minced garlic
• 1 teaspoon american dried oregano or 1 teaspoon mexican dried oregano
• 3 cups water
• 2 lbs lamb, cut in strips or small cubes

Recipe

• 1 most recipes tell you to remove the seeds.
• 2 don't!
• 3 melt the shortening and stir in the flour.
• 4 heat until browned; don't let it burn.
• 5 crumble the chiles finely; toss them in the pot.
• 6 add the garlic and oregano; stir.
• 7 slowly stir in the water, and heat.
• 8 simmer for 45 minutes, stirring occasionally.
• 9 line an oven proof glass pan with foil.
• 10 place the lamb in the pan; cover with the chile.
• 11 cover the pan.
• 12 let the lamb sit in the chile in the refrigerator 24 hours.
• 13 bake the carned adovada in a 300 degree oven for 3 hours, with foil on.
• 14 stir occasionally.
• 15 add water if necessary to keep lamb from burning or sticking; it should be moist but not runny when done.
• 16 lamb should be very, very tender and falling apart when finished.
• 17 if necessary, cook a little longer.