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Ingredients
- 2 tsp extra virgin olive oil
- 1/2 lb pork loin 1/2-inch chunks
- 3 sm garlic cloves finely chopped
- 1 x red finely minced
- 2 Tbsp. flour ( masa flour)
- 2 Tbsp. cornstarch
- 4 Tbsp. water
- 28 ounce new mexican chiles(roasted seeded
- 2 Tbsp. jalapeno pepper minced
- 1 tsp cumin
- 1/8 tsp salt
- 1/8 tsp white pepper
- 2 3/4 c. chicken broth
- 2 lrg tomatoes pureed
Directions
- 1) In skillet, heat extra virgin olive oil over medium-high heat. Saute/fry pork till all pink is gone (about 5 min). Move meat aside and add in garlic (and onion). As soon as garlic sizzles, stir together with pork. Put into crockpot on high.
- 2. In a small bowl, make thickener by adding water to flour and cornstarch. (Add in another Tbsp. of cornstarch and a Tbsp. of water if you prefer a thicker sauce, but wait till later in the cooking to decide if the texture is what you want, or possibly you may accidentally make it too thick.) Add in mix to crockpot.
- 3. Add in chiles, spices, chicken broth to crockpot. Bring to a low boil, then reduce heat and add in tomatoes. (puree the tomatoes if desired a very smooth sauce; peel and chop 'em if desired more texture). Simmer on very low heat, covered, for at least 1 hour (preferably all day).
- NOTES : Serve over plain or possibly Mexican rice, burritos, chile rellenos, chimichangas, etc.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2062g | |
| Calories 964 | |
| Calories from Fat 475 | 49% |
| Total Fat 53.13g | 66% |
| Saturated Fat 15.71g | 63% |
| Trans Fat 0.0g | |
| Cholesterol 119mg | 40% |
| Sodium 4585mg | 191% |
| Potassium 2780mg | 79% |
| Total Carbs 82.93g | 22% |
| Dietary Fiber 21.4g | 71% |
| Sugars 9.24g | 6% |
| Protein 44.03g | 70% |
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