| Level: | Easy |
| Total: | 1 hr 45 min |
| Prep: | 15 min |
| Cook: | 1 hr 30 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2 1/2 pounds pork shoulder or cushion
- 16 ounces water
- 6 garlic cloves, peeled and roughly chopped
- 1 medium onion peeled and chopped
- 1 tablespoon salt
- Pinch freshly ground black pepper
- Pinch dried oregano
- 3 ounces red chile pepper, coarsely chopped
- 2 1/2 ounces red chili powder
- Romaine lettuce leaves, rinsed and dried, for serving
Instructions
- On a cutting board, cut the pork into 1 1/2-inch cubes and place it in a roasting pan (approximately 13 by 21-inch). Put the water into a blender; add the garlic, onion, salt, black pepper, oregano, chile pepper and chili powder. Blend until it is as smooth as possible. Pour over the pork cubes and toss to coat well.
- Preheat oven to 400 degrees F.
- Cover the roasting pan and place in the oven to bake for 1 1/2 hours or until fork tender.
- Serve pork over romaine lettuce leaves.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 374 |
| Total Fat | 27 g |
| Saturated Fat | 9 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 4 g |
| Sugar | 2 g |
| Protein | 26 g |
| Cholesterol | 101 mg |
| Sodium | 569 mg |
Reviews
One of the best.
Tried it. It taste kinda OK this way,nevertheless, it’s not the real deal. I grew up in NM. This is not the traditional way to make this dish. This is ‘Hollywood ruining things as usual.
Mom and Grandma would never make Carne Adovada this way. And no one in their right mind would serve Carne Adovada on lettuce except a Hollywood fool.
Extreme disappointment.
Tried this for the first time and it was very tasty. did modify the heat by reducing the chili
served it with homemade salsa and mexican rice….yum
served it with homemade salsa and mexican rice….yum
Easy with nice,mild flavor. Have had this at the restaurant and have made at home…usually with bowls of the meat, bowls of refried beans, bowlsof mexican rice,cheese, etc. along with beers and margaritas. Always enjoyed. Annie, Fremont, CA