We actually didn’t make the sauce from scratch – we had it lying around. But here is a sauce recipe that is quite similar.
Ingredients
- 2.5 pounds pork shoulder or butt, cut into 1/2″ cubes and trimmed of most fat
- 4 cups Red Chile Sauce
- 1 small acorn squash
- Sour cream
Preparation
- Marinate the meat in the sauce fo 24-48 hours, stirring occasionally.
- Preheat oven to 350°. Bring the marinated mixture to a boil and then transfer immediately to the oven. Bake, covered for 2 hours
- Cut squash in half and scoop out the seeds. Cut pointed end flat. Steam in a covered pan until flesh is tender. Place cooked squash on plates, cavity-side up. Fill with carne adobada. Spoon sour cream generously over the top. Sprinkle with cayenne pepper to make it look pretty.
Postprandial Notes: Carne adobada is incredibly flexible – we’ve been eating it with tortillas, wrapped in raw kale leaves, cooked with grits and just by itself. It is also incredibly spicy. Expect to sweat while you are eating it.
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