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Carne Adovado

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)417.5898
Energy (kCal)2474.0006
Carbohydrates (g)27.7801
Total fats (g)65.0112
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place everything except the stock and the pork in a blender or processor and puree. Add stock as needed to make a thick sauce. | 2. Marinate the pork at least 24 hours, or up to 48 hours (refrigerated). | 3. Preheat oven to 325°. | 4. Place pork in a roasting pan, and bake for about 3 1/2 hours, or until tender. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pork shoulder 4 lbs boneless cut 2302.9386 0.0 408.7263 61.6535
    onion 1 1/2 1/2 chopped 66.0 15.411 1.815 0.165
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    oregano 1/2 teaspoon dried 1.325 0.3446 0.045 0.0214
    cilantro 1 1/2 1/2 5.52 0.8808 0.5112 0.1248
    hot new mexico pepper 4 roasted peeled deseeded chopped - - - -
    clove 1/2 teaspoon ground 2.877 0.6881 0.0627 0.1365
    salt 1/2 teaspoon - - - -
    honey 1 tablespoon - - - -
    sherry wine vinegar 2 tablespoons - - - -
    chicken stock 1 cup 86.4 8.472000000000001 6.047999999999999 2.88

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



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