Recipe courtesy of Carol Garcia
Carne Adovada
Getting reviews...
- Level: Easy
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 412
- Total Fat
- 25 g
- Saturated Fat
- 8 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 39 g
- Cholesterol
- 119 mg
- Sodium
- 8045 mg
- Level: Easy
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 412
- Total Fat
- 25 g
- Saturated Fat
- 8 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 39 g
- Cholesterol
- 119 mg
- Sodium
- 8045 mg
Ingredients
Directions
- Cut pork roast into cubes. Cook in a large saucepan, until the pork is browned. Add the garlic and salt and cook for 30 seconds. Sprinkle with the flour. Pour the red chile sauce over meat and boil over a low heat for about 20 minutes. Take off stove and serve with any potatoes or vegetables of your liking.
