Carne Adovada with Very Chili Linguini
Ingredients:
1 package of Rossi Pasta Very Chili Linguini
2 tablespoons olive oil
3 tablespoons all purpose flour
4 tablespoons hot or mild chili powder, as desired
2 cups warm water
1 clove garlic, finely minced
1 teaspoon fresh oregano, finely minced
1/4 teaspoon ground cumin
salt and pepper to taste
1 pound pork tenderloin, cubed in medium chunks
3 large tomatillos, diced
1 medium lime, cut into wedges
DIRECTIONS:
1. Heat oil and flour in a large skillet on medium heat, stirring constantly and cooking flour until it is light brown. Add chili powder and then slowly add water, stirring constantly so that there are no lumps. Add garlic, oregano, cumin, and salt and pepper to taste. Remove from heat. Once mixture has cooled, add pork and marinate in refrigerator for 12-24 hours..
2. Preheat oven to 325*. Place pork marinade in a large baking pan. Cover and cook for approximately 3-4 hours, or until pork is very tender.
3. Begin cooking pasta according to package directions. Meanwhile, remove pork form oven and add tomatillos, stirring lightly. Taste check pasta for desired doneness, drain, and plate immediately, spooning pork and sauce on top. Garnish with lime wedges and serve.
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