Rating: 5 stars
4 Ratings
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  • 5 star values: 4

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.

Bill Jamison and Cheryl Alters Jamison
Recipe by Cooking Light December 2007

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Recipe Summary

Yield:
8 servings (serving size: about 3 ounces)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

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  • Arrange chiles in a single layer on a baking sheet coated with cooking spray; broil 1 minute.

  • Reduce oven temperature to 300°.

  • 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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