Recipe courtesy of Fernando Olea
Bert's Burger Bowl - Carne Adovada
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- Level: Easy
- Total: 1 hr 45 min
- Prep: 15 min
- Cook: 1 hr 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 374
- Total Fat
- 27 g
- Saturated Fat
- 9 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 4 g
- Sugar
- 2 g
- Protein
- 26 g
- Cholesterol
- 101 mg
- Sodium
- 569 mg
- Level: Easy
- Total: 1 hr 45 min
- Prep: 15 min
- Cook: 1 hr 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 374
- Total Fat
- 27 g
- Saturated Fat
- 9 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 4 g
- Sugar
- 2 g
- Protein
- 26 g
- Cholesterol
- 101 mg
- Sodium
- 569 mg
Ingredients
Directions
- On a cutting board, cut the pork into 1 1/2-inch cubes and place it in a roasting pan (approximately 13 by 21-inch). Put the water into a blender; add the garlic, onion, salt, black pepper, oregano, chile pepper and chili powder. Blend until it is as smooth as possible. Pour over the pork cubes and toss to coat well.
- Preheat oven to 400 degrees F.
- Cover the roasting pan and place in the oven to bake for 1 1/2 hours or until fork tender.
- Serve pork over romaine lettuce leaves.
Cook’s Note
This Carne Adovada can be refrigerated for up to 3 days or frozen for 3 months. This mix can be used on all grilled meats. Dry Adovada Mix is available at Bert's.
