Carne Adovada

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.

Yield: 8 servings (serving size: about 3 ounces)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 246
  • Calories from fat: 48%
  • Fat: 13.2g
  • Saturated fat: 4.6g
  • Monounsaturated fat: 5.4g
  • Polyunsaturated fat: 1.7g
  • Protein: 17.3g
  • Carbohydrate: 15.8g
  • Fiber: 6g
  • Cholesterol: 55mg
  • Iron: 2.3mg
  • Sodium: 408mg
  • Calcium: 38mg

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

Preparation

  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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