Carne Adovada Recipe

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Ingredients:

Serving

2 lbs boneless pork butt, sliced thin (or cubed )
7 dried chilies, pods seeded
2 garlic cloves, peeled
1 tsp dried mexican oregano
1 tsp salt

Directions:

Place the chile skins in a bowl and add enough hot tap water to cover. Allow them to sit for 1 hour, then drain, reserving the liquid.
Place the pepper skins in a blender and add enough of the water to bring the total amount in your machine to 1 pint.
Add the garlic, oregano and salt. Blend until thick and smooth.
Place the sliced pork in a glass bowl and pour in the chile sauce.
Mix the meat, cover and marinade.
Refrigerate overnight.
When ready to bake, heat oven to 350*F.
Place meat and marinade in a covered casserole and bake for a couple hours or until the pork is very tender and starts to fall apart.
Flake with fork, and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	120.88 Kcal (506 kJ)
Calories from fat	49.07 Kcal
		% Daily Value*
Total Fat	5.45g	8%
Cholesterol	54.42mg	18%
Sodium	291.63mg	12%
Potassium	311.19mg	7%
Total Carbs	0.27g	0%
Sugars	0.01g	0%
Dietary Fiber	0.06g	0%
Protein	17.28g	35%
Vitamin C	0.2mg	0%
Iron	1mg	5%
Calcium	15.5mg	2%

Amount Per 100 g
Calories	131.39 Kcal (550 kJ)
Calories from fat	53.33 Kcal
		% Daily Value*
Total Fat	5.93g	8%
Cholesterol	59.15mg	18%
Sodium	316.99mg	12%
Potassium	338.25mg	7%
Total Carbs	0.29g	0%
Sugars	0.01g	0%
Dietary Fiber	0.06g	0%
Protein	18.78g	35%
Vitamin C	0.2mg	0%
Iron	1mg	5%
Calcium	16.9mg	2%

* 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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