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Ingredientes
- 5 lbs. pork tenderloin, cut in 3 or possibly 4 pcs
- 1 1/2 c. flour
- 2 c. cool water
- 6 c. meat stock
- 1 quart. chile caribe (seasoned with garlic, oregano and salt)
Direcciones
- Place pork tenderloin in large kettle. Add in water to cover meat. Boil slowly till tender, adding water if needed, approximately 3 hrs. Remove meat to platter; set aside.
- Measure 6 c. meat stock; bring to boil. Dissolve flour in cool water and add in slowly to boiling meat stock. Stir vigorously till it comes to a second boil. Boil slowly for 45 min, stirring frequently. Strain.
- Add in to strained mix 1 qt chile caribe, mix well, stir and bring to a boil. If mix appears too thick, add in more meat stock. Add in 1 tsp. salt. Cut cooled meat in small cubes and shred, add in to chile sauce. Simmer 5 min. Serve. Pour leftover cool chile in small containers and freeze.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 425g | |
| Recipe makes 10 servings | |
| Calories 313 | |
| Calories from Fat 47 | 15% |
| Total Fat 5.18g | 6% |
| Saturated Fat 1.7g | 7% |
| Trans Fat 0.04g | |
| Cholesterol 140mg | 47% |
| Sodium 586mg | 24% |
| Potassium 957mg | 27% |
| Total Carbs 14.37g | 4% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.05g | 0% |
| Protein 48.72g | 78% |
