University of Illinois Extension
UNIVERSITY OF ILLINOIS EXTENSION
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Carne Adobada
Total : 10 hours

Ingredients:

  • 5 roasted chile pods
  • 1½ cups water
  • 2 cloves garlic, minced
  • ½ teaspoon oregano
  • ¼ teaspoon salt
  • 1½ pounds lean pork steaks

Directions:

  1. Toast the chiles in an oven at 200ºF for 5 to 10 minutes. Stir frequently so they do not burn. Remove the seeds and stems.
  2. Put the chiles and water into a medium pan. Simmer for 15 minutes.
  3. Put the chiles with some of the cooking water into a blender. Puree and then strain. Discard the peels and seeds.
  4. Add the remaining cooking water to strained chile along with garlic, oregano and salt.
  5. Place pork steaks either whole or cut into chunks in glass baking dish. Top with the chile. Cover and refrigerate for 8-24 hours.
  6. Roast in 350° oven for 40-60 minutes. Or pan fry in nonstick skillet on top of the stove. (Check if done by using a digital instant read thermometer. Temperature should be at least 160°F.)
Exchange: 3 lean meat, 1 vegetable
Carbohydrate Units: 0
Nutrition Facts
Servings per Recipe:
6 3-ounce servings
 Amount Per Serving
 Calories 180      Calories from Fat 80
% Daily Value 
14% Total Fat 9g
22% Cholesterol   65mg
7% Sodium   170mg
1% Total Carbohydrate   3g
0%   Dietary Fiber   0g
0%   Sugars   0g
40% Protein   20g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: