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Carne Adovada
Source: dLife

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

Prep Time: 30 minutes
Cook Time: 4 hours
Difficulty: Easy

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
1 Fat , 1/2 Vegetables , 3 1/2 Meat , 1/2 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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2 tbsp  canola oil
3 tbsp  white all purpose flour
4 tbsp  red hot chile peppers, chopped
2 1/2 cup  cold water
3 each  medium garlic cloves
1 1/2 tsp  oregano leaves
0.3333 tsp  ground cumin
1 tbsp  salt
3 lb  Pork, tenderloin, lean, raw
  1. In a skillet or frying pan, heat oil over medium heat. Stir in flour and brown until light golden brown. Blend in chile powder.
  2. Slowly add water, stirring until lumps are removed. Add garlic, oregano, cumin, and salt.
  3. Simmer on medium heat for 15 minutes. Remove from heat and let cool.
  4. 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.
  5. Preheat oven to 325 degrees F.
  6. Bake pork in preheated oven for at least 4 1/2 hours, or until meat is well cooked, tender and falls apart.

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