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Add a photoServings: 4
Ingredients
- 8 x fresh Anaheim chilies*
- 1 tsp cumin seeds
- 2 Tbsp. vegetable oil
- 1 c. onion, minced
- 2 lb trimmed boneless pork shoulder, cut into 1/2-inch pcs
- 3 clv garlic, finely minced
- 4 c. (or possibly more) water
Directions
- Char Anaheim chilies over gas flame or possibly in broiler till blackened on all sides. Enclose in plastic bag 10 min. Peel, seed and chop chilies.
- Stir cumin seeds in heavy small skillet over medium-low heat till fragrant, about 4 min. Transfer to spice grinder; process till finely grnd. Set aside. Heat oil in heavy large pot over medium-high heat. Add in onion; saute/fry 3 min. Add in pork; cook till juices evaporate and meat browns, stirring often, about 20 min. Add in chilies, cumin and garlic.
- Saute/fry 5 min. Add in 4 c. water Simmer uncovered over medium-low heat till meat is very tender and sauce just coats meat, about 1 hour. If necessary, increase heat and continue to simmer till sauce is reduced and just coats meat. Season with salt and pepper. (Can be made 1 day ahead.
- Cover; chill. Rewarm over medium heat, adding 1/2 c. water to loosen mix if necessary.)
- Makes About 4 C.. This can also be used in burritos or possibly tacos. Description: "Traditionally, the tortillas are fried in oil till soft. Weve omitted the oil by wrapping the tortillas in damp paper towels and heating them in the microwave."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 183g | |
| Recipe makes 4 servings | |
| Calories 284 | |
| Calories from Fat 151 | 53% |
| Total Fat 16.84g | 21% |
| Saturated Fat 3.95g | 16% |
| Trans Fat 0.18g | |
| Cholesterol 93mg | 31% |
| Sodium 108mg | 5% |
| Potassium 542mg | 15% |
| Total Carbs 4.24g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.56g | 1% |
| Protein 27.66g | 44% |
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