Bring 2 cups water to boil. Meantime, place pasilla and chipotle peppers in a medium bowl. Add enough boiling water to cover them, and set aside until they are plump and rehydrated, 20 to 30 minutes. Drain peppers, discarding liquid, and stem and seed them. Tear each pepper into several pieces. In food processor or blender, combine peppers with garlic, vinegar, honey, salt and black pepper, and process until smooth. Scrape mixture back into bowl and add remaining 1/2 cup water. Set aside.
Remove any visible fat from pork and cut into strips about 1/2 x 1 x 3". Place strips in plastic bag, pour reserved sauce over meat, seal bag with twist-tie. Turn and squeeze bag so sauce is intermingled. Refrigerate at least 3 hours (up to 8 hours), turning bag occasionally.
Remove pork from bag, scraping excess from pork; reserve marinade. Pat meat dry with paper towels.. Heat oven to 325 degrees.
In large, heavy ovenproof pan such as Dutch oven, heat oil over medium heat. Add pork in batches, until browned on all sides but not cooked through.
Return all browned meat to the pan, add the reserved marinade and heat until liquid is just beginning to boil. (If moisture seems dry, add 1/4 cup water and stir to combine.). Cover pot, transfer to oven and roast until meat is cooked through and tender enough to cut with a fork, about 40 minutes. Cool slightly. Serve warm over rice or orzo, or with warm pita or soft flour tacos.
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|Serving Size: 1 Serving (356g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 212 (55%)|
|Amt Per Serving||% DV|
|Total Fat 23.6g||31 %|
|Saturated Fat 7.3g||37 %|
|Monounsaturated Fat 10.1g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 125.9mg||39 %|
|Sodium 119.6mg||4 %|
|Potassium 706.9mg||19 %|
|Total Carbohydrate 8.8g||3 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 7.2g|
|Protein 33.9g||48 %|
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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: 388
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