SheriLyn Noland Recipe Reviews (Pg. 1) - (188374287)

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SheriLyn Noland




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Carne Adovada

Reviewed: Apr. 27, 2013
I just returned from Taos, NM with a bag of dried mixed types of chili pods. I'm from Texas and made it using a third cubed venison, and a third cubed beef, and a third ground pork. I used olive oil to brown the meat in a separate cast oil skillet and then added added it to the roux mixture with the chili mixture. I let this simmer slowly for about 2 hrs, and then added a 2 Tablespoons of corn meal for the last 10 minutes of simmer time. The olive oil gave it depth and the corn meal added texture. It was quite hearty and very delicious!
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