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Ingredientes
- 2 1/2 lb Lean boneless pork loin
- 1 x Ancho chile
- 2 x Guajillo chiles
- 2 x Pasilla chiles
- 4 x Tomatoes
- 1/4 x White onion
- 6 x Cloves garlic
- 2 x Canela sticks, 3 inches long
- 1 Tbsp. Mexican oregano
- 1 Tbsp. Fresh thyme
- 1/2 tsp Grnd pepper
- 1/4 c. White vinegar
- 1/2 tsp Salt
- 1/2 c. Dark brown sugar
Direcciones
- 1. Cut the pork into 1 inch cubes. Heat the oil in a pot and add in the pork, frying to sear the meat on all sides, about 10 min.
- 2. Bring 1 qt of water to a boil and add in the pork cubes, return to a boil. Partially cover and simmer for 1 hour.
- 3. Remove the stems and seed from the chiles and open them out flat. Toast them on a griddle or possibly Comal till they are fragrant and soft. Don't overcook or possibly they will brun. Soak in warm water for 30 min.
- 4. Toast the onions, garlic and tomatoes under a broiler or possibly on a comal.
- Peel the tomatoes and combine with onion, and garlic in a blender.
- 5. Add in chiles, thyme, oregano, cinnamon and vinegar. Puree till a thick deep red paste forms.
- 6. Pour the sauce into the pot with the pork and the liquid, add in salt and brown sugar and continue to simmer for at least 30 min with the pot lid partially covering.
- Notes: Getting this to the pot requires a bit of time.. to get all the chiles ready and make the "sauce" but it is realy very well worth the effort ! I made this while visiting my father and it was superb !!
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1398g | |
| Calories 1779 | |
| Calories from Fat 357 | 20% |
| Total Fat 39.65g | 50% |
| Saturated Fat 12.01g | 48% |
| Trans Fat 0.19g | |
| Cholesterol 600mg | 200% |
| Sodium 1680mg | 70% |
| Potassium 4479mg | 128% |
| Total Carbs 128.5g | 34% |
| Dietary Fiber 5.5g | 18% |
| Sugars 114.64g | 76% |
| Protein 217.3g | 348% |
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