How To Make Carne Adovada
No more wondering what to do with pork when you have these Mexican pork recipes. Pork is one of the most versatile and delicious meats around. Brighten it up with various spices and create succulent and vibrant dishes packed with Mexican flavors. Here’s a collection of recipes for every cut of pork imaginable. You’ll never run out of ideas using only what you have. From the belly to leftovers there’s always something to cook with.
Serves:
Ingredients
- 2 pounds pork shoulder, cut into chunks
- 4 cloves garlic, minced
- 2 tablespoons red chile powder
- 1 tablespoon cumin powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
- 2 cups chicken broth
Instructions
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In a bowl, combine garlic, red chile powder, cumin, oregano, salt, and black pepper. Mix well.
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Place the pork shoulder in a large resealable bag and pour the spice mixture over it. Massage the spices into the meat until well coated. Let it marinate in the refrigerator for at least 2 hours or overnight.
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Heat vegetable oil in a large Dutch oven or oven-safe pot over medium-high heat. Brown the pork pieces on all sides, working in batches if necessary. Remove the pork from the pot and set aside.
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Pour the chicken broth into the pot and scrape the bottom to release any browned bits. Return the pork to the pot and bring the mixture to a simmer.
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Cover the pot and transfer it to a preheated oven at 325°F (163°C). Let it cook for about 2 hours or until the pork is tender and easily shreds with a fork.
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Serve the Carne Adovada hot with rice or tortillas. Garnish with chopped cilantro, if desired.
Nutrition
- Calories : 350 kcal
- Total Fat : 20g
- Saturated Fat : 6g
- Cholesterol : 90mg
- Sodium : 800mg
- Total Carbohydrates : 6g
- Dietary Fiber : 2g
- Sugars : 1g
- Protein : 34g
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