[CH] New Year's Day Dinner

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Here's what we're having for a "Southwestern" New Year's Day dinner in
Farmington Hills, MI (a western 'burb of Dee-troit):

Carne Adovada:  (Use mild, medium or hot Hatch Enchilada Sauce in this
recipe)

2.5 pounds pork loin
15 ounces Hatch Red Enchilada Sauce
1 white onion, chopped
1/2 cup vinegar
1 teaspoon oregano

Trim all the fat from the meat and cut in bite-size cubes.  Mix the Red
Enchilada Sauce with the onion, vinegar and oregano.  Place the meat in
a glass baking dish and cover with the medium hot enchilada sauce
mixture.  Stir to coat each piece of meat and marinate overnight in the
refrigerator.  The next day, bring the meat to room temperature.  Put
into a preheated 425-degree oven for 90 minutes.  Drain excess water
from the baking dish and bake 60 minutes longer at 325 degrees.  Carne
adovada should be well cooked.  Add additional enchilada sauce as
desired.  Serve over rice, wrapped in flour tortillas or in tacos. 
Serves 10.

Dot's notes:  This recipe is from the Hatch Chile Cookbook.  I cut this
recipe in half since there's just two of us.  I used about 1/2 of a 15
oz. can of Hatch-brand HOT Red Enchilada sauce.  I'm serving this with
flour tortillas, posole and a salad.  I forgot how much posole swells up
when you cook it and now I have enough posole in the pot to feed most of
Southeast Michigan.  Can you freeze posole once it's cooked?  Happy New
Year to all!

Dot in Dee-troit

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