Red Chile Sauce & Carne Adovada

2012-03-09
  • Servings : 4
  • Prep Time : 0m
  • Cook Time : 4m
  • Ready In : 0m
  • PrintFriendly and PDF

In a saucepan, saute the onion in olive oil over medium-low heat until translucent. Add the garlic and cook for 1-2 minutes, then add the rest of the ingredients except the pork and simmer on low for 40 minutes, stirring occasionally. Let cool slightly and puree. Spread the cubed pork stew meat in a casserole dish and pour the red chile sauce through a strainer over the meat; let marinate overnight in the fridge. Pour in a crock pot and cover completely with water about two inches over the meat and sauce. Cook on low for 4 to 5 hours, until the pork is falling-apart tender.

Ingredients

  • 2lbs. pork stew meat
  • 3/4c. New Mexican red chile powder
  • 1 3/4c. chicken stock
  • 1/2 onion, chopped
  • 4 cloves garlic, minced
  • 1 1/2tsp. dried oregano 1tsp. ground cloves
  • 3/4tsp. cumin 3/4tsp. coriander
  • 1tbs. lime juice
  • 1 1/2tsp. cider vinegar
  • sea salt to taste

Method


Average Member Rating

(0 / 5)

Rate this recipe

0 people rated this recipe

FavoriteLoadingAdd to Favorite Recipes!

Related Recipes:
  • IMG_2920

    Pumpkin Spice Fudge Bites

  • IMG_2496

    Banana Bread Muffins with Coconut Butter

  • IMG_2850

    Macadamia Green Bean Casserole

  • final-product-edited-square-1024x1024

    Beef and Eggplant Crock Pot Curry

  • image

    Steamed Banana Pudding

Leave a Reply

Sign Up for the Newsletter &

Get 6 PALEO FREEBIES!

subscribe-popup

Get Instant Access!

arrow