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Cook1 hr 30 mins
This recipe is from a Santa Fe, New Mexico restaurant. This wonderful Carne Adovada can be use like green chile sauce to cover any dish or as a filling in a taco or burrito.
- 2 1⁄2 lbs pork shoulder
- 16 ounces water
- 6 garlic cloves, peeled and roughly chopped
- 1 medium onion, peeled and chopped
- 1 tablespoon salt
- 1⁄8 teaspoon fresh ground black pepper
- 1⁄8 teaspoon dried oregano
- 3 ounces red chili peppers, coarsely chopped
- 2 1⁄2 ounces red chili powder (Hatch chiles would be perfect)
- On a cutting board, cut the pork into 1 1/2-inch cubes and place in a roasting pan (approximately 13 by 21-inch).
- Put the water into a blender and add the garlic, onion, salt, black pepper, oregano, chile pepper and chili powder. Blend until smooth as possible. Pour over the pork cubes and toss to coat well.
- Preheat oven to 400 degrees F. Cover the roasting pan and place in the oven to bake for 1 1/2 hours or until fork tender.
I chose this recipe because it's low carb and looked pretty easy to make. I followed the directions fairly closely, except I didn't use more than about one or two tablespoons of regular chili powder. That's the only kind available in the hinterlands of Pennsylvania . I found that after about an hour everything was done. My family ate theirs wrapped in tortillas. I just put some in a bowl and dug in. Next time I will use hotter peppers, as we all like things extra spicy.