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Add a photoServings: 4
Ingredients
- 1 clv garlic, peeled
- 3 ounce pork back fat
- 4 c. chicken stock
- 1/2 c. chili pwdr
- 6 ounce tomato paste
- 1 pch sugar
- 1 tsp salt
- 1/2 tsp oregano
- 6 sprg fresh cilantro, snipped
Directions
- Use the metal blade of a food processor. Drop the garlic through the feed tube. Set aside. Fry the pork fat in a large skillet till rendered
- (about 5 min). Throw away the solid pcs. You'll need about 1 1/2 Tbsp of rendered fat for 4 c. of Salsa adjust if needed. Add in 3-4 Tbsp. of the chicken stock (when preparing 4 c. of salsa adjust as needed), the chili pwdr and the garlic. Stir constantly over medium heat for 3-4 min to cook the chili pwdr and remove the raw taste.
- Watch carefully, chili pwdr burns easily. Stir in the tomato paste, the remaining chicken stock, sugar, salt and oregano. Simmer for 15 min. Stir in the cilantro. Serve warm or possibly cool. Can be refrigerated for up to 4 days.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 297g | |
| Recipe makes 4 servings | |
| Calories 101 | |
| Calories from Fat 25 | 25% |
| Total Fat 2.97g | 4% |
| Saturated Fat 0.56g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1443mg | 60% |
| Potassium 919mg | 26% |
| Total Carbs 17.79g | 5% |
| Dietary Fiber 7.9g | 26% |
| Sugars 6.54g | 4% |
| Protein 6.12g | 10% |
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