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
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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.
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