Recipe courtesy of Dr. Field Goods Kitchen
Carne Adovada
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- Level: Easy
- Total: 6 hr 25 min
- Active: 25 min
- Yield: about 2 1/2 pounds
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 100
- Total Fat
- 6 g
- Saturated Fat
- 2 g
- Carbohydrates
- 3 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 9 g
- Cholesterol
- 28 mg
- Sodium
- 2414 mg
- Level: Easy
- Total: 6 hr 25 min
- Active: 25 min
- Yield: about 2 1/2 pounds
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 100
- Total Fat
- 6 g
- Saturated Fat
- 2 g
- Carbohydrates
- 3 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 9 g
- Cholesterol
- 28 mg
- Sodium
- 2414 mg
Ingredients
Directions
- Preheat the oven to 250 degrees F.
- Brown the meat in an ovenproof saucepan and add the salt. Keep browning until all the liquid it releases is cooked and the meat is nice and brown. Add the spices and cook for about 1 minute. Add the red chile sauce and 2 quarts water and stir to deglaze the pan of the spices and fond. Put in the oven, uncovered, and cook nice and slow until it is fall-apart tender, about 6 hours.
