Carne Adovada (Santa Fe School of Cooking)
3 1/2# pork loin or butt, cubed (3# 6oz venison)
2c diced onion (2 med-lg)
2T minced garlic (3 average cloves)
4c chicken broth, or water (water)
2tsp coriander, toasted and ground
2tsp Mexican oregano (regular oregano)
2tsp chile caribe (3/4tsp Hell Flakes)
3/4c New Mexico ground red chile, toasted (1/2c?)
1T red chile honey (regular honey)
2T sherry vinegar or red wine vinegar (red wine vinegar)
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