Carne Adovada Recipe
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House of Nash Eats · by Amy Nash★ 4.7 (3)

Carne Adovada Recipe

NUTRITION · PER SERVING185M COOK
CAL 34%·PRO 91%
CARBS 61G36% OF CAL
11G FIBER0G ADDED0G INTRINSIC43G OTHER7G TOTAL SUGAR
FAT 29G38% OF CAL
8G SAT21G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Tender pork shoulder braised in a complex sauce made from dried chiles, chipotle, garlic, and spices. A traditional New Mexican dish served with rice, beans, and corn tortillas.

mainmexicanporkdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 8
  • 3 Tablespoons oil (divided)
  • 3 pounds pork shoulder (cut into 1 to 1½-inch chunks)
  • 1 medium onion (chopped)
  • 1 dried bay leaf
  • 4 dried ancho chiles ( stems and seeds removed, (about 1½ ounces))
  • 4 pasilla or New Mexico chiles (stems and seeds removed, (or a combination))
  • 12 dried guajillo chiles (stems and seeds removed, (about 2.5 ounces))
  • 2-3 cups chicken broth or water
  • 8 cloves garlic (divided)
  • 2 canned chipotle peppers in adobo sauce
  • ¼ cup white vinegar
  • 2 teaspoons dried Mexican oregano
  • ¾ teaspoon dried thyme
  • 1 Tablespoon brown sugar
  • 2 teaspoons ground cumin
  • 1½ Tablespoons kosher salt
  • Cooked rice
  • Pinto beans
  • Lime wedges
  • Chopped cilantro
  • Warm corn tortillas
  • Diced white onion
PREP
5M
SODIUM
1449MG
ESTIMATE
COMPLETE

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