North of the Border Carne Adovada Recipe

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Ingredients:

Serving

1 package dry carne adovada marinade
3 1/2 cups water
1 1/2 lb boneless country style pork ribs (or pork trimmed of bone and excess fat) cut into 1-inch pieces
beans , totillas and longhorn cheese , for serving

Directions:

Preheat over to 275 degrees F.
Mix contents of carne adovada marinade with water into an 8 by 10-inch baking dish. Mix in the pork and cover with foil and bake for 3 hours. If the sauce is too thin remove the foil and leave the carne adovada in the oven for another 1/2 hour. If it is too thick, add a little water. Suggest cooking dish 1 or 2 days before serving. The sauce and meat seem to marry more.
Serve with beans and tortillas. Sprinkle with longhorn cheese.
*Carne Adovada is basically a marinated meat. Traditionally in Santa Fe this dish was made by marinating pork overnight in a red chile sauce made from dry chile pods then baked for a few hours. You can substitute boneless/skinless chicken breast or beef for the pork.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	367.34 Kcal (1538 kJ)
Calories from fat	183.67 Kcal
		% Daily Value*
Total Fat	20.41g	31%
Cholesterol	151.36mg	50%
Sodium	102.78mg	4%
Potassium	732.97mg	16%
Protein	47.62g	95%
Iron	1.7mg	9%
Calcium	32.6mg	3%

Amount Per 100 g
Calories	97.32 Kcal (407 kJ)
Calories from fat	48.66 Kcal
		% Daily Value*
Total Fat	5.41g	31%
Cholesterol	40.1mg	50%
Sodium	27.23mg	4%
Potassium	194.2mg	16%
Protein	12.62g	95%
Iron	0.5mg	9%
Calcium	8.6mg	3%

* 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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