Recipe courtesy of Fernando Olea
Bert's Burger Bowl - Carne Adovada
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 374
- Total Fat
- 27
- Saturated Fat
- 9
- Carbohydrates
- 8
- Dietary Fiber
- 4
- Sugar
- 2
- Protein
- 26
- Cholesterol
- 101
- Sodium
- 569
- Total: 1 hr 45 min
- Prep: 15 min
- Cook: 1 hr 30 min
Ingredients
2 1/2 pounds pork shoulder or cushion
16 ounces water
6 garlic cloves, peeled and roughly chopped
1 medium onion peeled and chopped
1 tablespoon salt
Pinch freshly ground black pepper
Pinch dried oregano
3 ounces red chile pepper, coarsely chopped
2 1/2 ounces red chili powder
Romaine lettuce leaves, rinsed and dried, for serving
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.