Carne Adovada (Red Chile Marinated Pork)

4 pounds Pork Roast, cut up
3 garlic cloves, crushed
2 tsp salt
1 tsp oregano
4 bay leaves
2 14 oz containers of Albuquerque Tortilla 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.

Serve with warmed Albuquerque Tortilla Flour Tortillas.