Hey, folks, I found another recipe for Carne Adovada and thought I'd post it for any who are interested. This one's a little more "modern" than Senora Jaramillo's, meaning that actual measurements are given, but otherwise it looks pretty much the same:

(from "The Best from New Mexico Kitchens, " by Sheila MacNiven Cameron, New Mexico Magazine)

Remove stems and seeds from chile pods. Place on cookie sheet and roast in oven at 250 degrees F for 3 to 4 minutes, turning frequently to prevent their burning. Rinse and drain pods. Blend a few at a time with water, garlic, salt and oregano in electric blender. Whan sauce is smooth, pour over pork in a large bowl and marinate for 24 hours. To cook, spread pork and sauce in a baking dish or roasting pan and bake at 350 degrees F for 1.5 hours. Serves 10 (or 5 if the steaks are small).

Chile-Heads Digest V3 #083

From the Chile-Heads recipe list. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.