Isabel Eats · by Isabel Orozco-Moore★ 4.8 (20)
Carne Adovada
NUTRITION · PER SERVING180M COOK
CAL 24%·PRO 73%
CARBS 18G15% OF CAL
4G FIBER0G ADDED0G INTRINSIC5G OTHER9G TOTAL SUGAR
FAT 28G53% OF CAL
8G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender, slow-cooked pork shoulder braised in a rich red chile sauce made from ancho and guajillo chiles. Complex, savory, and deeply flavorful.
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View the full recipe on Isabel Eats →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 8 ancho chiles, (rinsed, stemmed, seeded, and torn into pieces)
- 12 guajillo chiles, (rinsed, stemmed, seeded, and torn into pieces)
- 1 bay leaf
- Water, (as needed)
- 8 cloves garlic
- ½ cup distilled white vinegar
- ¼ cup soy sauce
- 1 ½ teaspoons dried Mexican oregano
- ¾ teaspoon dried thyme
- 2 teaspoons granulated sugar
- 1 ½ teaspoon ground cumin
- 1 ½ tablespoons kosher salt
- 3 tablespoons oil, (divided)
- 3 pounds pork shoulder, (cut into bite-sized chunks)
- 1 medium onion, (diced)
- For serving: chopped cilantro, lime wedges, warm tortillas
At a glance
PER SERVING · TIME 180M
CAL 24%·PRO 73%
CARBS 18G15% OF CAL
4G FIBER0G ADDED0G INTRINSIC5G OTHER9G TOTAL SUGAR
FAT 28G53% OF CAL
8G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 2h 40m
- Sodium
- 1581mg
- Total sugar
- 9g
- Added sugar
- ≥1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1195mg
- Calcium
- 61mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1581MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.