Aletheas Carne Adovada
- 4 lbs pork roast, cut up
- 3 garlic cloves, crushed
- 2 teaspoons salt
- 1 teaspoon oregano
- 4 bay leaves
- 2 (14 ounce) containersof red chile puree, blended
- 4 -6 potatoes, sliced (optional)
- Sprinkle meat with salt.
- Add garlic and oregano to blended chile and pour over meat.
- Marinade in the refrigerator for 6 8 hours or overnight.
- Preheat oven to 350 and cook meat for about an hour or until meat is done.
- Potatoes may be added to meat and marinade.