Cover the chiles with water and simmer for 15 minutes until they are soft. Puree them in a blender along with the water until smooth.
Brown the pork in the oil. Add onion and garlic and sauté until soft. Add flour and quickly brown, being careful that it does not burn. Add the chile puree and tomatoes, bring to a boil, reduce the heat, and simmer for 15 minutes.
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|Serving Size: 1 Recipe (5189g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 7930 (87%)|
|Amt Per Serving||% DV|
|Total Fat 881.1g||1175 %|
|Saturated Fat 311g||1555 %|
|Monounsaturated Fat 422.5g|
|Polyunsanturated Fat 104.2g|
|Cholesterol 925.3mg||285 %|
|Sodium 12808.2mg||442 %|
|Potassium 11187.1mg||294 %|
|Total Carbohydrate 142.6g||42 %|
|Dietary Fiber 36.8g||147 %|
|Sugars, other 105.8g|
|Protein 156.2g||223 %|
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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: 9070
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