Bent Creek Winery

CARNE ADOVADA with RED CHILI SAUCE
(Shredded Pork in Mild Chile Sauce)

INGREDIENTS
12 ounces pork butt
2 cups water (or as needed)
1 teaspoon garlic, minced
1 teaspoon chile powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup Red Chile Sauce (recipe below)

INSTRUCTIONS
Place the pork, water, garlic, chile powder, cumin, salt and pepper in a medium sauce pan.

Cover the pot and simmer the pork for 2 hours, or until it is so tender that the meat can easily be shredded with a fork.

Shred the pork and place it in a medium bowl. Add the Red Chile Sauce and mix it together well.

RED CHILI SAUCE

INGREDIENTS
3 tablespoons olive oil
1/3 cup onions, finely diced
2 cloves garlic, minced
2 tablespoons flour
1/8 cup pasilla chile powder (ground dried pasilla chiles)
1 teaspoon chile powder
1 & 1/4 teaspoon ground cumin
1/2 teaspoon ground coriander
2 cups heated chicken stock
salt to taste

INSTRUCTIONS
Place the olive oil in a medium saucepan and heat it on medium high heat until it shimmers. Add the onion & garlic. Saute them for 5 minutes, or until the onions are tender.

Add the flour and whisk it briskly for 3 minutes. Add the chile powder, cumin and coriander. Whisk them for 2 minutes.

Slowly add the hot chicken stock, whisking constantly. Continue to whisk the suace for 5 minutes, or until it thickens. Add the salt and whisk it in.