Red Chile Pork
Per ServingRed Chile Pork |
||
|---|---|---|
| Makes: 8 servings | ||
| Serving Size: 1/2 cup | ||
| Calories | 280 | |
| Fat | 18 | g |
| Saturated Fat | 5 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 6 | g |
| Fiber | 2 | g |
| Sugars | 2 | g |
| Cholesterol | 80 | mg |
| Sodium | 270 | mg |
| Potassium | 420 | mg |
| Protein | 23 | g |
| Phosphorus | 215 | mg |
| Choices: Nonstarchy Vegetable 1, Medium-Fat Protein 3, Fat 0.5 | ||
- Makes: 8 servings
- Serving Size: 1/2 cup
- Preparation Time: 25 minutes
- Cooking Time: 1 hour
Ingredients
| 2 | lbs. | boneless pork shoulder blade (butt), fat trimmed, cut into bite-size pieces |
| 2 | cups | Red Enchilada Sauce (see link below) or store-bought sauce |
| 1 | tsp. | red pepper flakes |
| 1 | tsp. | dried Mexican oregano |
| 1 | tsp. | ground cumin |
| 1 | tsp. | garlic powder |
| 1 | tsp. | onion powder |
Directions
- Place the pork in a large pot. Add just enough water to cover the meat. Bring to boiling over medium-high heat and cook for 2 to 3 minutes. Reduce the heat and simmer gently, stirring occasionally, for 15 to 20 minutes, until the water and juices have evaporated. Reduce the heat to medium-low.
- Add the enchilada sauce and spices and mix well. Cook until the sauce is heated through. Use immediately, or store for future use: Place in a sealed container and either refrigerate for up to 3 days or freeze for up to 2 months.
Recipe adapted from Tex-Mex Diabetes Cooking: More Than 125 Authentic Southwestern Favorites by Kelley Cleary Coffeen, PhD. Available June 2018.
