Berts Burger Bowl Carne Adovada Food

BERT'S BURGER BOWL - CARNE ADOVADA

Bert's Burger Bowl - Carne Adovada image

Provided by Food Network

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 10

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

Steps:

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.

CARNE ADOVADA

Carne Adovada image

Make and share this Carne Adovada recipe from Food.com.

Provided by riffraff

Categories Stew

Time 3h20m

Yield 8-10 serving(s)

Number Of Ingredients 9

Ingredients

4 lbs pork butt, 1 1/2 inch cubes
8 ounces hot new mexico chilies, chimayo preferred, stemmed and seeded (can use powder)
2 cups chicken stock
1 medium onion, chopped
4 garlic cloves
2 teaspoons cider vinegar
2 teaspoons oregano
1 teaspoon ground coriander
1 teaspoon salt

Steps:

Place pork in oiled baking dish.
Preheat oven to 300.
Rinse chiles, place in one layer on sheet pan and roast at 300 for 5 minutes.
Cool and break into pieces.
Puree half of the pods with 1 cup of stock.
Repeat with remaining pods and stock, adding the rest of the ingredients to the food processor or blender.
Pour sauce over meat and toss.
Cover dish and bake at 300 for about 3 hour or until tender.
If sauce is too watery, bake uncovered for 15-30 minutes more.

Nutrition Facts : Calories 539.1, Fat 36.4, SaturatedFat 12.6, Cholesterol 151.5, Sodium 517, Carbohydrate 5.2, Fiber 0.6, Sugar 2.2, Protein 44.5

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