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Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 1 1/2 lb Fresh Pork Sirloin, Pork Shoulder or possibly Beef Chuck, Trimmed with Trimmings Reserved
- 3 x Cloves Garlic, Peeled
- 1 c. Stock, Beef or possibly Chicken
- 3 c. Water
- 4 1/2 Tbsp. Gebhardt's Chile Pwdr
- 1 1/2 tsp Leaf Oregano
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 3 x Inches Stick Cinnamon
- 1/4 tsp Allspice, Grnd Flour Tortillas
Direcciones
- Cut the meat into several large pcs. Cook the reserved fat and trimmings in a saucepan large sufficient to hold all the meat at once. Cook till about 1 Tbsp. of the fat has been rendered (working with quantities for 4 servings, adjust as required). Throw away the trimmings and fat. Add in the meat, garlic, cloves, stock and water. Bring to a boil. Reduce heat slightly.
- Boil gently, uncovered, for 1 1/2-2 hrs. Add in the chile pwdr, oregano, salt, pepper, cinnamon and allspice while the meat is cooking. The stock should cook down to a thick, rich sauce. Once the meat is tender, remove it from the sauce and cut it into bite-sized pcs. Return the meat to the sauce. Adjust seasonings. Remove the cinnamon stick. Serve with a salad, Mexican rice and flour tortillas.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 411g | |
| Recipe makes 4 servings | |
| Calories 201 | |
| Calories from Fat 28 | 14% |
| Total Fat 3.1g | 4% |
| Saturated Fat 0.97g | 4% |
| Trans Fat 0.02g | |
| Cholesterol 105mg | 35% |
| Sodium 579mg | 24% |
| Potassium 728mg | 21% |
| Total Carbs 1.09g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.04g | 0% |
| Protein 39.79g | 64% |
