Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Most recipes tell you to remove the seeds. | 2. Don't! | 3. Melt the shortening and stir in the flour. | 4. Heat until browned; don't let it burn. | 5. Crumble the chiles finely; toss them in the pot. | 6. Add the garlic and oregano; stir. | 7. Slowly stir in the water, and heat. | 8. Simmer for 45 minutes, stirring occasionally. | 9. Line an oven proof glass pan with foil. | 10. Place the pork in the pan; cover with the chile. | 11. Cover the pan. | 12. Let the pork sit in the chile in the refrigerator 24 hours. | 13. Bake the carned adovada in a 300 degree oven for 3 hours, with foil on. | 14. Stir occasionally. | 15. Add water if necessary to keep pork from burning or sticking; it should be moist but not runny when done. | 16. Pork should be very, very tender and falling apart when finished. | 17. If necessary, cook a little longer. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
anaheim chile	1 1/2	cups	crushed	-	-	-	-
shortening	2	tablespoons		226.304	0.0	0.0	25.6
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
garlic	4	cloves	minced	17.88	3.9672	0.7632	0.06
oregano	1	teaspoon	dried	2.65	0.6892	0.09	0.0428
water	3	cups		0.0	0.0	0.0	0.0
pork	2		cut	2312.0052	0.0	218.9605	160.02700000000002

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.