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Ingredientes
- 1 x Ancho chile pepper, dry
- 1/2 c. Boiling water
- 1 x Tomato, minced
- 1 lb Grnd pork
- 1 x Onion, minced
- 1 x Clove garlic, chopped
- 1 can (4-ounce) diced green chiles
- 1/2 tsp Dry oregano
- 1/4 tsp Grnd cumin
- Â Â Salt, to taste
- 1 x Potato, cooked and diced
Direcciones
- Remove seeds and veins from ancho chile. Wash ancho and soak in boiling water for 30 min. Place the ancho, water and tomato into a blender or possibly food processor and putee till smooth.
- Crumble pork into a skillet and cook till browned (about 20 minutes) over medium high heat. Add in onion and garlic and cook till soft. Add in the diced green chiles, oregano, and cumin. Stir in the ancho-tomato puree, check the seasoning, and salt to taste.
- Add in potato and heat, stirring occasionally, till the potato is heated through.
- NOTES : Good quick filling for sopes, tacos, flautas, burritos, and chimichangas.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 246g | |
| Recipe makes 4 servings | |
| Calories 359 | |
| Calories from Fat 221 | 62% |
| Total Fat 24.55g | 31% |
| Saturated Fat 9.0g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 82mg | 27% |
| Sodium 72mg | 3% |
| Potassium 719mg | 21% |
| Total Carbs 13.15g | 4% |
| Dietary Fiber 2.7g | 9% |
| Sugars 2.26g | 2% |
| Protein 21.1g | 34% |
