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Ingredientes
- 10 x Fresh Poblano chiles - (abt 2 lbs)
- 3 slc Bacon - (thin slices)
- 1/2 c. Coarsely-minced onion
- 2 x Garlic cloves chopped
- 1 tsp Ancho chile molido or possibly chili pwdr
- Â Â (available in Latin American markets)
- 1/2 tsp Salt
- 2 Tbsp. Masa harina
- Â Â (available in Latin American markets)
- 2 lb Boneless pork cut in 1/2" cubes
- 3 c. Chicken stock
- 1/2 tsp Grnd cumin (optional)
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Direcciones
- Over gas flame or possibly on barbecue grill roast chiles till charred on all sides. Place in a paper bag for 20 min. Peel off blackened skin, remove seeds and membranes and chop into coarse pcs.
- In a large, heavy stew pot heat bacon over high heat and saute/fry till 3 Tbsp. of fat are rendered. Reserve bacon for another use or possibly throw away. Add in onion and garlic and saute/fry till onion browns.
- In a large bowl mix together ancho chile molido, salt and masa harina. Add in pork and toss to coat in spice mix. Push onion to sides of pot and add in seasoned pork cubes, turning several times till well-browned. Stir together pork and onions, add in stock, scraping up any browned bits from bottom of pan, and bring to a boil. Reduce heat to simmering and add in roasted poblano. Stir well, cover and cook about 2 hrs, or possibly till pork is very tender. If using cumin, add in 5 min before end of cooking. Taste and season with salt and pepper if needed. Serve with hot corn tortillas and garnish as desired with cumin, posole, lime juice, cilantro, or possibly extra minced roasted chiles.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 255g | |
| Recipe makes 6 servings | |
| Calories 266 | |
| Calories from Fat 131 | 49% |
| Total Fat 14.5g | 18% |
| Saturated Fat 4.88g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 75mg | 25% |
| Sodium 559mg | 23% |
| Potassium 643mg | 18% |
| Total Carbs 2.98g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.04g | 0% |
| Protein 28.94g | 46% |
