Carne Adovada Recipe
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Chili Pepper Madness · by Mike Hultquist★ 5.0 (19)

Carne Adovada Recipe

NUTRITION · PER SERVING150M COOK
CAL 21%·PRO 59%
CARBS 15G14% OF CAL
5G FIBER0G ADDED0G INTRINSIC4G OTHER6G TOTAL SUGAR
FAT 28G60% OF CAL
7G SAT21G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Tender chunks of pork shoulder braised in a rich red chili gravy flavored with New Mexico chiles, orange, and warm spices. Authentic and deeply flavorful, it's perfect for tacos and Mexican-inspired meals.

mainamericanporkdairy free
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Nutrition & ingredients

Ingredients

serves 8
  • 2 1/2 pounds pork shoulder (pork butt, cut into chunks - Or you can use pork loin)
  • 2 tablespoon olive oil
  • 3 tablespoons olive oil (divided)
  • 1 large onion (chopped)
  • 1 poblano pepper (chopped)
  • 2 small jalapeno peppers (chopped (optional, for more heat, or use a serrano pepper for hotter))
  • 4 cloves garlic (chopped)
  • 2 tablespoons flour
  • 3 cups chicken broth
  • Juice from 1 orange
  • 3/4 cup New Mexico red chili powder (like Chimayo (or use dark red chili powder, or ancho, pasilla, or both))
  • 1 teaspoon oregano
  • 1 teaspoon coriander
  • 1/2 teaspoon cumin
  • Salt and pepper to taste
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey (or more to taste)
PREP
20M
SODIUM
910MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.