Directions:
- Most recipes tell you to remove the seeds.
- Don't!
- Melt the shortening and stir in the flour.
- Heat until browned; don't let it burn.
- Crumble the chiles finely; toss them in the pot.
- Add the garlic and oregano; stir.
- Slowly stir in the water, and heat.
- Simmer for 45 minutes, stirring occasionally.
- Line an oven proof glass pan with foil.
- Place the pork in the pan; cover with the chile.
- Cover the pan.
- Let the pork sit in the chile in the refrigerator 24 hours.
- Bake the carned adovada in a 300 degree oven for 3 hours, with foil on.
- Stir occasionally.
- Add water if necessary to keep pork from burning or sticking; it should be moist but not runny when done.
- Pork should be very, very tender and falling apart when finished.
- If necessary, cook a little longer.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1042.27 Kcal (4364 kJ) | ||
| Calories from fat | 942.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 104.7g | 161% | |
|---|---|---|---|
| Cholesterol | 108.84mg | 36% | |
| Sodium | 143.36mg | 6% | |
| Potassium | 532.64mg | 11% | |
| Total Carbs | 8.02g | 3% | |
| Sugars | 0.03g | 0% | |
| Dietary Fiber | 0.46g | 2% | |
| Protein | 15.32g | 31% | |
| Vitamin C | 134.9mg | 225% | |
| Vitamin A | 6.5mg | 217% | |
| Iron | 0.3mg | 2% | |
| Calcium | 48.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 306.39 Kcal (1283 kJ) | ||
| Calories from fat | 277.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.78g | 161% | |
|---|---|---|---|
| Cholesterol | 31.99mg | 36% | |
| Sodium | 42.14mg | 6% | |
| Potassium | 156.57mg | 11% | |
| Total Carbs | 2.36g | 3% | |
| Sugars | 0.01g | 0% | |
| Dietary Fiber | 0.13g | 2% | |
| Protein | 4.5g | 31% | |
| Vitamin C | 39.7mg | 225% | |
| Vitamin A | 1.9mg | 217% | |
| Iron | 0.1mg | 2% | |
| Calcium | 14.3mg | 5% | |
* 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.
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