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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Carne Adovada

Source: dLife

Pork fried in chile pepper, garlic, oregano, and cumin.

Nutrition Facts

Makes 10 servings
Amount Per Serving

Calories	208.4

Total Carbs	2.6 g

Dietary Fiber	0.2 g

Sugars	0.2 g

Total Fat	6.4 g

Saturated Fat	1.3 g

Unsaturated Fat	1.4 g

Potassium	582.2 mg

Protein	32.7 g

Sodium	782.3 mg

Dietary Exchanges 6.4 Fat, 0.1 Vegetables, 3.1 Meat, 0.1 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

2.0
2 tbsp canola oil 3.0
3 tbsp white all purpose flour 4.0
4 tbsp red hot chile peppers, chopped 2.5
2 1/2 cup cold water 3.0
3 each medium garlic cloves 1.5
1 1/2 tsp oregano leaves 0.3333
0.3333 tsp ground cumin 1.0
1 tbsp salt 3.0
3 lb Pork, tenderloin, lean, raw

Directions

In a skillet or frying pan, heat oil over medium heat. Stir in flour and brown until light golden brown. Blend in chile powder.
Slowly add water, stirring until lumps are removed. Add garlic, oregano, cumin, and salt.
Simmer on medium heat for 15 minutes. Remove from heat and let cool.
Place pork in a large baking pan or casserole pan. When chile mixture has cooled, add it to pork and mix until pork is covered with chile. Marinate pork for at least 12 hours or overnight.
Preheat oven to 325 degrees F.
Bake pork in preheated oven for at least 4 1/2 hours, or until meat is well cooked, tender and falls apart.