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Add a photoServings: 6
Ingredients
- 6 x dry red New Mexico chiles - (to 8) stemmed and seeded Water
- 4 x garlic cloves chopped
- 1/2 tsp salt
- 2 lb pork butt trimmed, and cut in 1" cubes oil or possibly nonstick cooking spray
- 1/4 c. red New Mexico chiles stemmed, and coarsely crushed
- 1 Tbsp. garlic pwdr
- 1 tsp salt
Directions
- New Mexico Chile Sauce: Place chiles in medium saucepan. Cover with at least 4 c. warm water. Steep till soft, about 20 min. Drain chiles and reserve water.
- Puree chiles, garlic, salt and 3 c. reserved water in blender or possibly food processor till smooth, adding additional water if necessary. Strain. Pour liquid into saucepan and simmer till sauce thickens slightly, 4 to 5 min. (Makes 3 1/2 c.)
- Pork: Place meat in deep baking pan which has been lightly oiled or possibly sprayed and bake at 350 degrees till browned, 30 min, stirring often to ensure even browning.
- Remove pan from oven but don't pour off juices. Stir in Chile Sauce, crushed chiles, garlic and salt. Return to oven and bake, stirring occasionally, till meat is tender sufficient to cut with fork, 30 to 45 min.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 107g | |
| Recipe makes 6 servings | |
| Calories 143 | |
| Calories from Fat 53 | 37% |
| Total Fat 5.89g | 7% |
| Saturated Fat 2.06g | 8% |
| Trans Fat 0.04g | |
| Cholesterol 62mg | 21% |
| Sodium 649mg | 27% |
| Potassium 371mg | 11% |
| Total Carbs 1.59g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.36g | 0% |
| Protein 19.6g | 31% |
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