When I saw this dish, ready to cook, in the meat shops of Albuquerque I was almost afraid to try it. The dried peppers make the marinated pork look as if its hot enough to remove the paint from walls! Actually, its not as hot as you might think. You can vary the spiciness of this basic New Mexico dish simply by choosing hotter or milder dried chile pods. I now make this dish often and I never cease to enjoy it. The flavors are superb! I believe that the American Indians of the Southwest have one of the richese food backgrounds in America. Choose the dried chiles for your dish. Prepare chiles by slitting or cracking them open and removing the seeds and veins (what make the chiles hot). Place chile skins in bowl and add enough hot tap water to cover. Allow to sit for 1 hour, then drain, reserving liquid. Place peppers in blender and add enough liquid to bring total amount in blender to 1 pint. Add garlic, oregano and salt. Blend until thick and smooth. Place sliced pork in stainless steel bowl & pour chili sauce in. Mix and cover. Refrigerate overnight. When ready to cook, heat oven to 350?. Place meat and marinade in covered casserole and bake for 1 hour. Wonderful, not as hot as it looks. I like this with "Corn Bread" and "Sweet Potatoes and Onions". This should sound a little heavy to you, so add a green salad. See what I care! From
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|Serving Size: 1 Serving (320g)|
|Recipe Makes: 4|
|Calories from Fat: 255 (55%)|
|Amt Per Serving||% DV|
|Total Fat 28.3g||38 %|
|Saturated Fat 9.9g||49 %|
|Monounsaturated Fat 11.8g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 140.6mg||43 %|
|Sodium 145.7mg||5 %|
|Potassium 1055.8mg||28 %|
|Total Carbohydrate 10.2g||3 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 8.4g|
|Protein 41.6g||59 %|
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Calories per serving: 465
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