Oven Baked Weeknight Carne Adovada Pork Taco Recipe
This oven baked version of Carne Adovada is the chile stew you never knew you loved.
Ingredients
2 servings
Instructions
- Preheat your oven to broil/500ºF. Wash your dried chiles in warm water, then remove the stems and toss in oil. Arrange in one layer on a foil covered baking sheet and roast chiles for 45 seconds. Alternately, just soak them in warm water for 10 minutes.
- Meanwhile, chop your onions and slice your pork and season with salt and pepper. Set aside.
- Transfer the chiles to a blender along with 1 cup sodium free chicken stock, garlic, sugar, and oregano.
- In an oven proof baking pan or skillet, combine cubed pork, chile sauce, and onions. Allow to marinate for 15-30 minutes.
- Broil your pork for 10 minutes, flipping once at the 5 minute mark (stretch goal: broil for another 15-30 minutes)
- Enjoy with mexican/spanish rice and refried beans, or as tacos with lime, cilantro, and onion. Also consider roasting pineapples at the same time you roast your pork.
Nutrition per serving
348kcal
💰 Cost Estimate
Total Ingredients
$890.00
$890.00
Per Serving
$445.00/serving
$445.00/serving
🏠 Savings
~$1780.00 vs buying!
~$1780.00 vs buying!
📋 Price Breakdown (100% ingredients detected)
| Ingredient | Amount | Subtotal |
|---|---|---|
| whole dried chile pods | 2 oz | $66.00 |
| onion | 0.5 medium | $25.00 |
| pork shoulder | 1.5 lb | $165.00 |
| sodium free chicken stock | 1 cup | $208.00 |
| garlic | 2 cloves | $395.00 |
| sugar | 2 tsp | $1.00 |
| dried Mexican oregano | 1 tsp | $30.00 |
*Estimated market prices, may vary by region
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