Nutritional Information Calories: 246 Fat: 13.2g Protein: 17.3g Carbohydrates: 15.8g Fiber: 6g Cholesterol: 55mg Iron: 2.3mg Calcium: 38mg Sodium: 408mg Servings Serves 8 adults , serving size about 3 ounces. Time To Cook 30 minutes preparation, 3 hours oven time. Fresh Pork Shoulder Carne Adovada Ingredients 24 dried red New Mexico chiles, seeded, rinsed, and cut into one inch pieces Cooking spray of your choice 1.5 cups chopped onion 1 tablespoon cider vinegar 2 teaspoons dried oregano 1.5 teaspoons salt 3 garlic cloves, minced 1 14-ounce can fat-free, less-sodium chicken broth 1 three pound boneless fresh pork shoulder Boston butt, trimmed and cut into 1 1/2-inch cubes Directions   Preheat broiler. Arrange chiles in a single layer on a baking sheet coated with cooking spray and broil 1 minute. Reduce oven temperature to 300 degrees. Place chiles, onion, and the next 5 ingredients, everything through chicken broth in a blender or food processor and process until smooth. Combine pork and chile mixture in a 13 x 9-inch baking dish coated with cooking spray. Cover and bake at 300 degrees for 2 1/2 hours. Uncover and bake an additional 30 minutes or until sauce is thick.   © 2003 Roberts Food Center. Designed and Hosted by The Computer Company, Inc.