Oven Baked Weeknight Carne Adovada Pork Taco Recipe

Name: Oven Baked Weeknight Carne Adovada Pork Taco Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 2 servings
Cuisine: Indonesian
Ingredients: 2 oz whole dried chile pods (New Mexican red chiles preferred); 1/2 medium onion (roughly chopped); 1.5 lb pork shoulder (sliced); 1 cup sodium free chicken stock; 2 cloves garlic (crushed); 2 tsp sugar; 1 tsp dried Mexican oregano

This oven baked version of Carne Adovada is the chile stew you never knew you loved.

⏱️ 60 min 🔪 Prep: 30 min 🔥 Cook: 30 min 📊 Medium 👁️ 8 views

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Oven Baked Weeknight Carne Adovada Pork Taco Recipe

Foto: I Am a Food Blog — Mike

Ingredients

2 servings

2 oz whole dried chile pods (New Mexican red chiles preferred)
1/2 medium onion (roughly chopped)
1.5 lb pork shoulder (sliced)
1 cup sodium free chicken stock
2 cloves garlic (crushed)
2 tsp sugar
1 tsp dried Mexican oregano

Steps

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.