Pg 37 Mexican Authentic
1. For chile sauce, in a med saucepan, combine chile peppers, chicken broth, onions and garlic. Bring to boiling; reduce heat. Simmer uncovered for 45 mins. Remove from heat; let cool for 5 mins. Place in blender or food processor. Cover and blend or process until smooth. Strain blended mixture through a fine mesh sieve; discard solids. Stir in hone, salt, cumin, & cinnamon. Slowly stir in chicken broth until sauce is desired consistency (sauce will reduce during simmering).
2. Meanwhile, season pork with some salt and black pepper. Heat oil in a nonstick skillet over medium heat; sear pork pieces on all sides just until browned. Stir in the chile sauce. Reduce heat & simmer about 15 mins or until pork is cooked through, stirring often.
3. In a bowl, stir together rice, raisins, almonds, cilantro & butter. Serve skilet with pork mixture alongside bowl of rice at table. Provide bowls of queso fresco & chopped onion for tommings.
Per serving: 663 cal; 22 g fat; 125 mg chol; 1016 mg sodium; 73 g carb; 9 g fiber; 47g protein.
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Serving Size: 1 Serving (610g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 1200 | ||
Calories from Fat: 698 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 77.6g | 103 % | |
Saturated Fat 22.1g | 110 % | |
Monounsaturated Fat 32.7g | ||
Polyunsanturated Fat 16.3g | ||
Cholesterol 404.1mg | 124 % | |
Sodium 381.6mg | 13 % | |
Potassium 1403.4mg | 37 % | |
Total Carbohydrate 14.9g | 4 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 12.8g | ||
Protein 105.5g | 151 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1200
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