Carne Adovada (marinated Pork)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meat | 10 | Servings | |
INGREDIENTS
| 4 | Cloves garlic | |
| 2 | Recipes Chile Caribe* | |
| 1 | T | Salt |
| 5 | lb | Lean pork steaks |
| 1 | T | Oregano |
| 1 | up to | |
| 2 | c | Water |
| 8 | up to | |
| 10 | Toasted dried red chile pods |
INSTRUCTIONS
From: Judy Howle <howle@EbiCom.net> Date: Thu, 8 Aug 1996 17:49:18 -0500 Here is a recipe posted on the Viva New Mexico web page: http://www.viva.com/nm/nmhome.html Add garlic, salt, and oregano to chile caribe. Place pork steaks in large, glass baking dish and pour chile caribe mixture over steaks. Cover and regrigerate for 8-24 hours. Place drained, marinated steaks in a 350=B0F oven and roast for 40-60 minutes. Serve with heated remaining chile caribe. Chile Caribe (Chile Concentrate): Place water and chile pods in large saucepan. Heat to boiling on high heat. Pour mixture into a blender container and process to a smooth consistency. NOTE: Chile Caribe may be used as a base for any chile recipe. CHILE-HEADS DIGEST V3 #067 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 462
Calories From Fat: 264
Total Fat: 29.2g
Cholesterol: 140.6mg
Sodium: 2799.7mg
Potassium: 1017.1mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 45.6g