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Ingredientes
- 2 lb Pork boneless shoulder
- 1 Tbsp. Olive or possibly vegetable oil
- 1 med onion, minced
- 2 x Cloves garlic, finely choppe
- 1 can (8 1/4 ounce) whole tomatoe
- 1 x Red serrano chile, finely ch
- 2 Tbsp. Snipped fresh cilantro
- 1 tsp Salt
- 1 tsp Grnd cumin
- 1/2 tsp Dry oregano leaves
- 12 ounce Beer
- 1 x Red pepper, cut pcs
- Â Â Warm cooked rice
Direcciones
- Trim fat from pork. Cut pork into 1-inch cubes. Heat oil in Dutch oven till warm. Cook pork over medium heat, stirring frequently, till all liquid is evaporated and pork is brown, about 25 min. Remove with slotted spoon. Drain all but 2 Tbsp. fat from Dutch oven. Cook and stir onion and garlic in Dutch oven till onion is tender. Add in tomatoes, chile, cilantro, salt, cumin and oregano. Break up tomatoes with fork. Heat to boiling. Reduce heat. Simmer, uncovered, 10 min. Stir in pork and beer. Heat to boiling. Reduce heat. Cover and simmer 45 min. Stir in red pepper. Heat to boiling. Reduce heat. Simmer, uncovered, till pork is tender and sauce is thickened, about 15 min. Skim off fat. Serve with rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 386g | |
| Recipe makes 4 servings | |
| Calories 415 | |
| Calories from Fat 152 | 37% |
| Total Fat 16.86g | 21% |
| Saturated Fat 4.92g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 99mg | 33% |
| Sodium 940mg | 39% |
| Potassium 1088mg | 31% |
| Total Carbs 16.78g | 4% |
| Dietary Fiber 2.9g | 10% |
| Sugars 8.02g | 5% |
| Protein 40.87g | 65% |
