cover the Chili's in boiling water and steep for at least 15 minutes and up to one hour. Remove them with a slotted spoon and reserving the water. Split them open and scrape away the seeds and stems. Place in a food processor along with the optional chipotles 1/4 cup of the reserved water and the remaining marinade ingredients. Process to form a smooth paste.
Put the meat in a Ziploc bag or shallow bowl, thoroughly cover with marinade. Marinate for at least two hours, preferably overnight.
Heat the oil a large Dutch over medium-high heat. Cook the onions until they soften about five minutes. Add the meat and marinade to the pot along with the tomatoes. Bring to a simmer. Cover and cook for two hours. Alternatively, bring to a simmer and place into a 250? oven for two hours.
Once the pork is tender. It can be removed to a serving dish. Reduce the sauce until it thickens, remove as much oil as possible, and pour over the pork. Or shred the pork, and then reduce the sauce and combine.
This meal is better the next day, so feel free to make ahead of time.
Serve with rice and the condiments of your choice.
I prefer this recipe with shredded defatted pork, and I find it makes great leftovers.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (186g)|
|Recipe Makes: 12|
|Calories from Fat: 219 (67%)|
|Amt Per Serving||% DV|
|Total Fat 24.3g||32 %|
|Saturated Fat 8.1g||40 %|
|Monounsaturated Fat 10.8g|
|Polyunsanturated Fat 3g|
|Cholesterol 80.5mg||25 %|
|Sodium 143.8mg||5 %|
|Potassium 584.6mg||15 %|
|Total Carbohydrate 6.5g||2 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 4.2g|
|Protein 20.2g||29 %|
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: 325
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