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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Red as a Santa Fe sunset, Carne Adovada (KAR-neh ah-doh-VAH-dah) looks right at home on the holiday dinner table. The carne, or meat (in this case, pork) is bathed in a spicy chile sauce. Wrap it in flour tortillas or dollop with reduced-fat sour cream to tone down the heat a bit, if you like. Ingredients:
24 dried red new mexico chiles, seeded, rinsed, and cut into (1-inch) pieces |
cooking spray |
1 1/2 cups chopped onion |
1 tablespoon cider vinegar |
2 teaspoons dried oregano |
1 1/2 teaspoons salt |
3 garlic cloves, minced |
1 (14-ounce) can fat-free, less-sodium chicken broth |
1 (3-pound) boneless pork shoulder (boston butt), trimmed and cut into 1 1/2-inch cubes |
Directions:
1. Preheat broiler.
2. Arrange chiles in a single layer on a baking sheet coated with cooking spray; broil 1 minute.
3. Reduce oven temperature to 300°.
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° for 2 1/2 hours. Uncover and bake an additional 30 minutes or until sauce is thick.
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