Slow Cooker Carne Adovada

Cinco de Mayo - World Cuisine

I learned to make this spicy red chile dish by experimenting in my kitchen after enjoying it at a friend's place. It takes a while to make, but it is well worth it. Serve hot with tortillas, cheese, lettuce, tomatoes, salsa and sour cream. This also works well with a pork roast.

Brief

Prep 20 mins

Cook: 4hrs

Additional: 16hrs

Total: 20hrs20 mins

Servings: 8

Yield: 8 servings

Slow Cooker Carne Adovada

Ingredients

¾ cup New Mexico red chile powder

1 teaspoon cornstarch

2 tablespoons fresh lemon juice

3 cups water

4 pounds beef roast

cut into cubes

Chicken and Biscuit Casserole

World Cuisine

Directions

Step 1

In a medium bowl combine the chili powder cornstarch lemon juice and water. Mix together well. Place the meat in a resealable plastic bag with the marinade and turn to coat thoroughly. Marinate in the refrigerator for 6 to 16 hours.

Step 2

Place in a slow cooker and cook on high setting for about 4 hours or until the meat is completely cooked and shreds easily.

Nutritional Information

Slow Cooker Carne Adovada

Servings Per Recipe:8

Calories: 495.2

% Daily Value *

Protein: 34.7g 69%

Carbohydrates: 7.1g 2%

Dietary Fiber: 4.1g 16%

Sugars: 0.9g

Fat: 36.8g 57%

Saturated Fat: 14.8g 74%

Cholesterol: 107.5mg 36%

Vitamin A Iu: 3533.2IU 71%

Niacin Equivalents: 13.2mg 102%

Vitamin B6: 0.9mg 58%

Vitamin C: 9.4mg 16%

Folate: 21.8mcg 6%

Calcium: 48.2mg 5%

Iron: 4.6mg 26%

Magnesium: 52.3mg 19%

Potassium: 685.3mg 19%

Sodium: 206.4mg 8%

Thiamin: 0.1mg 15%

Calories From Fat: 331.3

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.