A New Mexico, Mexico and Texas Fusion
Preheat oven to 300?
Season pork butt
Place on a rack on a baking sheet or roasting pan and cover loosely with foil
Bake for 3-4 hours or until just tender
Remove from oven and cool
Steep chiles in hot water 30 minutes
Place chiles and 2 cups reserved soaking liquid in blender
Puree until smooth and set aside
Boil additional 8 cups water and reduce heat
Add beef base & stir until dissolved
Transfer to soup pot
Heat olive oil in skillet
Saute onion and garlic until soft, but not browned
Add all spices
Continue to cook additional 5 minutes, stirring often
Add to soup pot and stir thoroughly
Add reserved pureed chile mixture to soup pot
Pull pork from the bone, remove fat and tear into 1 ? inch chunks
Add to soup pot
Simmer for 2 hours, stirring often
If the chili appears too dry add reserved chile soaking liquid (1 cup at a time, as needed)
Add potatoes and corn (drain corn first)
Simmer until potatoes are fork tender
Serve with warm, corn tortillas or over rice
I posted this recipe. Trust me, it's worth the effort!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (470g) | ||
Recipe Makes: 8 | ||
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Calories: 730 | ||
Calories from Fat: 480 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 53.4g | 71 % | |
Saturated Fat 16.9g | 85 % | |
Monounsaturated Fat 25.5g | ||
Polyunsanturated Fat 5.9g | ||
Cholesterol 161mg | 50 % | |
Sodium 1352.1mg | 47 % | |
Potassium 1193.4mg | 31 % | |
Total Carbohydrate 20.7g | 6 % | |
Dietary Fiber 3.4g | 14 % | |
Sugars, other 17.2g | ||
Protein 40.9g | 58 % | |
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: 730
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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