Carne Adovada
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 153.6
- Total Fat: 3.8 g
- Cholesterol: 45.9 mg
- Sodium: 1,203.2 mg
- Total Carbs: 12.4 g
- Dietary Fiber: 2.1 g
- Protein: 18.8 g
View full nutritional breakdown of Carne Adovada calories by ingredient
Introduction
For an easier version of this recipe, take the same pork tenderloin and slow cook it in my recipe for Red Chile Sauce. It is much less labor intensive! For an easier version of this recipe, take the same pork tenderloin and slow cook it in my recipe for Red Chile Sauce. It is much less labor intensive!Number of Servings: 4
Ingredients
-
10 Toasted red chile pods
1 1/4 cup water
1 Tablespoon garlic powder
2 tsp salt
1 tsp oregano
1 lb pork tenderloin (4 oz. should be about 100 calories and 2 g of fat)
Directions
Makes 4 Servings
Rinse and dry chile pods. Remove seeds, if desired.
Place chile pods on a cookie sheet in a 250°F oven for approximately 10 minutes. Turn chile pods several times to avoid scorching (the chile pods will turn a deeper red).
Place 1 1/4 cup water and chile pods in large saucepan. Heat to boiling on high heat.
Pour mixture into a blender container and process to a smooth consistency.
Add garlic, salt, and oregano to the chile sauce.
Place pork tenderloin in large, glass baking dish and pour 1/2 of the chile mixture on top. Cover and regrigerate for 8-24 hours.
Drain about 1/2 of the chile sauce out. Place dish in the oven at 350°F and roast for 20 minutes. Turn down heat to 250°F and cook for an additional 40-60 minutes or until fork tender. Serve with heated remaining chile sauce.
Optional: place 1/2 drained and marinated pork in a crockpot and cook on low for 8 hours.
Number of Servings: 4
Recipe submitted by SparkPeople user KAIAHZMAHM.
Rinse and dry chile pods. Remove seeds, if desired.
Place chile pods on a cookie sheet in a 250°F oven for approximately 10 minutes. Turn chile pods several times to avoid scorching (the chile pods will turn a deeper red).
Place 1 1/4 cup water and chile pods in large saucepan. Heat to boiling on high heat.
Pour mixture into a blender container and process to a smooth consistency.
Add garlic, salt, and oregano to the chile sauce.
Place pork tenderloin in large, glass baking dish and pour 1/2 of the chile mixture on top. Cover and regrigerate for 8-24 hours.
Drain about 1/2 of the chile sauce out. Place dish in the oven at 350°F and roast for 20 minutes. Turn down heat to 250°F and cook for an additional 40-60 minutes or until fork tender. Serve with heated remaining chile sauce.
Optional: place 1/2 drained and marinated pork in a crockpot and cook on low for 8 hours.
Number of Servings: 4
Recipe submitted by SparkPeople user KAIAHZMAHM.