Carne Adovada

By audrey225

Calories 246 (48% from fat)
Fat 13.2 g (sat 4.6g, mono 5.4g, poly 1.7g)
Protein 17.3g
Carb 15.8g
Fiber 6g
Chol 55mg
Iron 2.3mg
Sodium 408mg
Calc 38mg

Ingredients

• 24 dried red NM chiles, seeded, rinsed, and cut into 1 inch pieces
• Cooking spray
• 1 1/2 cups chopped onion
• 1 Tbs cider vinegar
• 2 tsp dried oregano
• 1 1/2 tsp salt
• 3 garlic cloves, minced
• 14 oz can fat-free, less-sodium chicken broth
• 3 lb boneless pork shoulder (Boston butt), trimmed and cut into 1 1/2 inch cubes

Details

Servings 8
Adapted from CookingLight.com

Preparation

Step 1

1. Preheat boiler
2. Arrange chiles in a single layer on a baking sheet coated with cooking spray; broil 1 minute
3. Reduce oven temperature to 300 degrees.
4. Place chiles, onion, and the next 5 ingredients (through chicken broth) in a blender; process until smooth. Combine pork and chile mixture in a 13 x 9 inch baking dish coated with cooking spray. Cover and bake at 300 degrees for 2 1/2 hours. Uncover and bake an additional 30 minutes or until sauce is thick.