Maria's New Mexican Kitchen Carne Adovada Recipe

click to rate
0 votes | 1103 views
Servings: 6

Ingredients

Cost per serving $1.17 view details
  • 6 x dry red New Mexico chiles - (to 8) stemmed and seeded Water
  • 4 x garlic cloves chopped
  • 1/2 tsp salt
  • 2 lb pork butt trimmed, and cut in 1" cubes oil or possibly nonstick cooking spray
  • 1/4 c. red New Mexico chiles stemmed, and coarsely crushed
  • 1 Tbsp. garlic pwdr
  • 1 tsp salt

Directions

  1. New Mexico Chile Sauce: Place chiles in medium saucepan. Cover with at least 4 c. warm water. Steep till soft, about 20 min. Drain chiles and reserve water.
  2. Puree chiles, garlic, salt and 3 c. reserved water in blender or possibly food processor till smooth, adding additional water if necessary. Strain. Pour liquid into saucepan and simmer till sauce thickens slightly, 4 to 5 min. (Makes 3 1/2 c.)
  3. Pork: Place meat in deep baking pan which has been lightly oiled or possibly sprayed and bake at 350 degrees till browned, 30 min, stirring often to ensure even browning.
  4. Remove pan from oven but don't pour off juices. Stir in Chile Sauce, crushed chiles, garlic and salt. Return to oven and bake, stirring occasionally, till meat is tender sufficient to cut with fork, 30 to 45 min.
  5. This recipe yields 6 servings.

Toolbox

Add the recipe to which day?
« Today - Jul 29 »
Today - Jul 29
Jul 30 - Aug 05
August 6 - 12
August 13 - 19
Please select a day
or Cancel
Loading... Adding to Planner

Languages

Nutrition Facts

Amount Per Serving %DV
Serving Size 107g
Recipe makes 6 servings
Calories 143  
Calories from Fat 53 37%
Total Fat 5.89g 7%
Saturated Fat 2.06g 8%
Trans Fat 0.04g  
Cholesterol 62mg 21%
Sodium 649mg 27%
Potassium 371mg 11%
Total Carbs 1.59g 0%
Dietary Fiber 0.2g 1%
Sugars 0.36g 0%
Protein 19.6g 31%
How good does this recipe look to you?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Advertisement
Advertisement

Leave a review or comment