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Recipe Name: Carne Adobado ( Chile-marinaded Pork ) Submitted by: Administrator
Source: Source Description:
Ethnicity: Mexican Last Modified: 2/23/2014
Base: Breads Comments:
Preparation Time:
Number of Servings: 1

1 Cup(s) Chile caribe
4 Cup(s) Water
2 Teaspoon(s) Salt
3 Cloves garlic
2 Tablespoon(s) Ground Mexican oregano
2 Tablespoon(s) Ground comino, cumin
5 Pound(s) Pork loin chops, thinly
Combine the Chile Caribe and water in a blender ans whirl intul mixed
into a sauce. It will become somewhat thick, similar to ketchup in
consistancy. Add salt, garlic, oregano and comino to the sauce and mix
well. Trim the excess fat from the pork and lay slices flat in a large
baking dish. Cover with the sauce; turn the meat once to coat evenly
on both sides. Allow to marinate in the refrigerator overnight. You
can either cook this in the oven covered with aluminum foil at 325
degrees for 30 minutes then uncover and bake another 30 minutes or
grill over a fire with mesquite CHUNKS ( chips just burn up, chunks
give a much better flavor ) that have been soaked for several hours in
water. I prefer the grilling method. I also add a touch of oil to the
marinade and baste my pork loin with it when grilling. This makes
great fajitas or just serve the meat as an entree with rice and good
beans. Recipe By : Red Fla From: Western Mexican Cookbook File

Nutrition (calculated from recipe ingredients)
Calories: 2894
Calories From Fat: 703
Total Fat: 77.6g
Cholesterol: 1496.9mg
Sodium: 5792.3mg
Potassium: 8823.7mg
Carbohydrates: 3g
Fiber: <1g
Sugar: <1g
Protein: 508.8g

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