ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Carne Adovada

Yield 8 servings (serving size: about 3 ounces)
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

Nutrition Information

  • calories 246
  • caloriesfromfat 48 %
  • fat 13.2 g
  • satfat 4.6 g
  • monofat 5.4 g
  • polyfat 1.7 g
  • protein 17.3 g
  • carbohydrate 15.8 g
  • fiber 6 g
  • cholesterol 55 mg
  • iron 2.3 mg
  • sodium 408 mg
  • calcium 38 mg

How to Make It

  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.