Try this Carne Adovada - la Tertulia recipe, or contribute your own.

Still searching for what to cook ?

Name: Carne Adovada - la Tertulia
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: Mexican
Ingredients: 2 ts Salt; 10 lb Pork shoulder meat cut; 2 ts Cumin; 2 tb Oregano; 14 lg Dried red chilies; 1/2 c Flour; 1 1/2 tb Salt; 1 1/2 ts Dried Oregano; 2 tb Garlic powder; 2 ts Garlic powder

Find the most delicious recipes here

INGREDIENTS

2 ts Salt
10 lb Pork shoulder meat ; cut
2 ts Cumin
2 tb Oregano
14 lg Dried red chilies
1/2 c Flour
1 1/2 tb Salt
1 1/2 ts Dried Oregano
2 tb Garlic powder
2 ts Garlic powder

Servings

INSTRUCTIONS

Place the meat in a large pot with 1/2 cup water and cook, uncovered, for 2 hours over low heat, stirring occasionally and adding water if the meat is sticking. To make sauce, stem, seed and rinse the chilies, then place them in a pan with water to cover. Bring to a boil. Simmer, covered, until tender, about 15 minutes; remove from heat. Drain, reserving the chile juice. Puree the chilies in a blender or food processor with 2 cups of the reserved chile juice and garlic powder, oregano, cumin and salt. Strain and set aside. Drain any excess water from the pan in which you have cooked the meat, then sprinkle the flour over the meat, tossing to coat evenly. Cook about 10 minutes over medium heat, stirring occasionlally; add oregano, garlic powder, salt, and chile sauce. Add 1 1/2 cups water and simmer 30 minutes. Makes 8 to 10 servings. NOTE: I had this dish a few years ago and loved it. However, it was so hot that my mouth burned for hours afterwards. Adjust this dish to suit your tastes. The house version was fiery. Recipe by: La Tertulia, Santa Fe, NM Posted to CHILE-HEADS DIGEST by "Garry Howard" on Jan 25, 1999,

NOTES

Alert editor

Carne Adovada - la Tertulia

2 ts Salt
10 lb Pork shoulder meat cut
2 ts Cumin
2 tb Oregano
14 lg Dried red chilies
1/2 c Flour
1 1/2 tb Salt
1 1/2 ts Dried Oregano
2 tb Garlic powder
2 ts Garlic powder

Place the meat in a large pot with 1/2 cup water and cook, uncovered,  for 2 hours over low heat, stirring occasionally and adding water if  the meat is sticking.    To make sauce, stem, seed and rinse the chilies, then place them in a  pan with water to cover. Bring to a boil. Simmer, covered, until  tender, about 15 minutes; remove from heat. Drain, reserving the  chile juice. Puree the chilies in a blender or food processor with 2  cups of the reserved chile juice and garlic powder, oregano, cumin  and salt. Strain and set aside.    Drain any excess water from the pan in which you have cooked the  meat, then sprinkle the flour over the meat, tossing to coat evenly.  Cook about 10 minutes over medium heat, stirring occasionlally; add  oregano, garlic powder, salt, and chile sauce. Add 1 1/2 cups water  and simmer 30 minutes.    Makes 8 to 10 servings.    NOTE: I had this dish a few years ago and loved it. However, it was  so hot that my mouth burned for hours afterwards. Adjust this dish to  suit your tastes. The house version was fiery.    Recipe by: La Tertulia, Santa Fe, NM    Posted to CHILE-HEADS DIGEST by "Garry Howard" <garry@netrelief.com>  on Jan 25, 1999,

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (5311g)
Recipe Makes: 1

Calories: 11433
Calories from Fat: 7401 (65%)

Amt Per Serving		% DV

	Total Fat 822.4g	1096 %
	Saturated Fat 284g	1420 %
	Monounsaturated Fat 364.6g
	Polyunsanturated Fat 89.8g
Cholesterol 3220.6mg		991 %
Sodium 3037.3mg		105 %
Potassium 16695.4mg		439 %
Total Carbohydrate 159.1g		47 %
	Dietary Fiber 26.4g	106 %
	Sugars, other 132.7g
Protein 808.1g		1154 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 11433

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe

Date	Notes
		Jot your own private notes with BigOven Pro

What would you serve with this? Link in another recipe.

What to make this week

Keep an eye out for original recipes from the BigOven Kitchen every week! SEE MORE >>

REVIEW THIS RECIPE

REVIEWS

There are no reviews yet. Be the first!