Crock Pot Carne Adovada

1. Mix chile powder with water to form a thick paste.

2. Blend paste, one cup onion, oregano, salt and vinegar in a blender.

3. Add mixture to pork cubes in ziploc bag, along with 1/2 Cup onion and bay leaves.

4. Marinate pork in mixture overnight.

5. Cook in crock pot on "auto" for 8-10 hours.

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Nutrient	Quantity
Total fats	335.5366 g
Protein	144.2954 g
Carbohydrates	76.0429 g
Energy	3824.434 kCal
Fatty acids, total saturated 18:3 undifferentiated	3.2893 g
Water	635.8845 g
Aspartic acid	13.5247 g
Calcium, Ca	638.896 mg
Lutein + zeaxanthin	416.3 g
Fiber, total dietary	45.33 g
Fatty acids, total saturated 22:0	0.066 g
Fatty acids, total trans-polyenoic 13:0	0.0324 g
Carotene, beta	18021.74 g
Niacin	49.0893 mg
Vitamin A, RAE	1799.444 g
Arginine	9.028 g
Riboflavin	3.0597 mg
Tocopherol, beta	0.288 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.6352 g
Fatty acids, total saturated 20:1	2.4662 g
Glutamic acid	21.0468 g
Sodium, Na	3830.708 mg
Fatty acids, total saturated 16:1 undifferentiated	9.0798 g
Total lipid (fat)	335.5366 g
Manganese, Mn	2.4597 mg
Fructose	7.2346 g
Proline	7.6498 g
Fatty acids, total saturated 16:0	71.4138 g
Sucrose	2.5142 g
Choline, total	90.206 mg
Sugars, total	15.4938 g
Serine	5.5232 g
Fatty acids, total saturated 10:0	0.2879 g
Fatty acids, total saturated 18:0	38.5941 g
Fatty acids, total saturated 20:4 undifferentiated	0.9979 g
Vitamin B-6	5.3021 mg
Selenium, Se	283.0148 g
Ash	21.4719 g
Fatty acids, total saturated 18:1 undifferentiated	136.7697 g
Pantothenic acid	6.0527 mg
Phenylalanine	5.4554 g
Copper, Cu	1.7771 mg
Betaine	3.596 mg
Thiamin	5.7749 mg
Retinol	18.144 g
Methionine	3.3097 g
Iron, Fe	28.2258 mg
Carbohydrate, by difference	76.0429 g
Phosphorus, P	1817.904 mg
Folate, total	105.028 g
Tocopherol, gamma	4.5804 mg
Lycopene	25.2 g
Alanine	8.1315 g
Cholesterol	671.328 mg
Valine	7.3794 g
Fatty acids, total saturated 18:2 undifferentiated	38.941 g
Glycine	8.6448 g
Carotene, alpha	2508.4 g
Glucose (dextrose)	5.758 g
Fatty acids, total saturated 14:0	4.225 g
Zinc, Zn	19.9192 mg
Isoleucine	6.0876 g
Tocopherol, delta	0.0184 mg
Fatty acids, total saturated 12:0	0.5557 g
Fatty acids, total polyunsaturated	44.1354 g
Tocotrienol, gamma	3.42 mg
Leucine	10.6819 g
Tocotrienol, alpha	3.784 mg
Vitamin A, IU	35689.796 IU
Folate, DFE	105.028 g
Tryptophan	1.562 g
Vitamin C, total ascorbic acid	16.5038 mg
Phytosterols	127.66 mg
Galactose	0.003 g
Fatty acids, total polyunsaturated 18:1 c	3.7534 g
Fatty acids, total saturated 20:0	0.066 g
Fatty acids, total saturated 6:0	0.0156 g
Tyrosine	4.375 g
Vitamin B-12	5.5339 g
Vitamin K (phylloquinone)	139.914 g
Fatty acids, total saturated	115.9083 g
Histidine	4.8589 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0168 g
Fatty acids, total monounsaturated	148.4053 g
Threonine	5.8979 g
Folate, food	105.028 g
Fatty acids, total polyunsaturated 17:0	0.0168 g
Cryptoxanthin, beta	4188.14 g
Vitamin E (alpha-tocopherol)	48.7961 mg
Magnesium, Mg	319.328 mg
Lysine	11.663 g
Potassium, K	4905.638 mg
Cystine	1.7578 g
Fluoride, F	1.76 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1.5 1/2	0	0	0
Onion	1 cup	64	14.944	0.16
Bay leaf	2	0	0	0
Oregano	2 teaspoons	5.3	1.3784	0.0856
chili powder	15 tablespoons	338.4	59.64	17.136
red wine vinegar	2 tablespoons	5.662	0.0805	0
pork	2	3411.072	0	318.155