Carne Adovada Recipe

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Ingredients:

Serving

8 -10 dried red chilies (new mexico or california )
2 cups water
1/3 cup finely chopped onion
1 garlic clove, minced
1 tsp dried mexican oregano, crushed
1/2 tsp salt
1/2 tsp cumin
1 1/2 lbs lean boneless pork butt

Directions:

Wash chilies; remove stems and seeds. Place in 3-qt. pan with water.Cover and simmer 20 minutes, or until chilies are very soft. Pour chilies and liquid into blender; puree. Push puree through wire strainer; discard pulp. Add onion, garlic, oregano, salt and cumin to chili mixture.
If using pork butt, trim excess fat. Cut meat into 1/2 inch slices, then cut into strips about 1 inch wide and 3 inches long. If using pork chops, trim fat.
Place meat in heavy self-sealing plastic bag. Pour chili mixture over meat; seal bag. Refrigerate 1 to 2 days.
Preheat oven to 325*. Transfer meat and chili mixture to 2 1/2 quart casserole dish; cover. Bake 2 to 2 1/2 hours or until meat is very tender. Skim and discard fat before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1092.11 Kcal (4572 kJ)
Calories from fat	370.04 Kcal
		% Daily Value*
Total Fat	41.12g	63%
Cholesterol	408.15mg	136%
Sodium	1655.47mg	69%
Potassium	3730.88mg	79%
Total Carbs	43.34g	14%
Sugars	22.45g	90%
Dietary Fiber	9.76g	39%
Protein	138.33g	277%
Vitamin C	587.9mg	980%
Iron	12mg	67%
Calcium	243.4mg	24%

Amount Per 100 g
Calories	67.41 Kcal (282 kJ)
Calories from fat	22.84 Kcal
		% Daily Value*
Total Fat	2.54g	63%
Cholesterol	25.19mg	136%
Sodium	102.18mg	69%
Potassium	230.29mg	79%
Total Carbs	2.68g	14%
Sugars	1.39g	90%
Dietary Fiber	0.6g	39%
Protein	8.54g	277%
Vitamin C	36.3mg	980%
Iron	0.7mg	67%
Calcium	15mg	24%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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