3 hrs 20 mins
For a variation, you can add diced potatoes and chopped onions to the mix right before baking. Serve this as a burrito, wrapped in a flour tortilla, or as a stuffing for enchiladas. Serve leftovers with tortiallas and eggs for breakfast.
My Private Note
Units: US | Metric
- 1Most recipes tell you to remove the seeds.
- 3Melt the shortening and stir in the flour.
- 4Heat until browned; don't let it burn.
- 5Crumble the chiles finely; toss them in the pot.
- 6Add the garlic and oregano; stir.
- 7Slowly stir in the water, and heat.
- 8Simmer for 45 minutes, stirring occasionally.
- 9Line an oven proof glass pan with foil.
- 10Place the pork in the pan; cover with the chile.
- 11Cover the pan.
- 12Let the pork sit in the chile in the refrigerator 24 hours.
- 13Bake the carned adovada in a 300 degree oven for 3 hours, with foil on.
- 14Stir occasionally.
- 15Add water if necessary to keep pork from burning or sticking; it should be moist but not runny when done.
- 16Pork should be very, very tender and falling apart when finished.
- 17If necessary, cook a little longer.
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Nutritional Facts for Carne Adovada, Traditional New Mexican
Serving Size: 1 (278 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 371.0
- Calories from Fat 170
- Total Fat 18.9 g
- Saturated Fat 6.2 g
- Cholesterol 129.9 mg
- Sodium 91.9 mg
- Total Carbohydrate 2.7 g
- Dietary Fiber 0.1 g
- Sugars 0.0 g
- Protein 44.6 g
The following items or measurements are not included:
dried anaheim chiles