Pork and New Mexican Chile Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 main-course servings
- 3 cups water
- 1 1/2 teaspoons salt
- 1 tablespoon garlic powder
- 2 pounds boneless pork shoulder, cut into 1-inch cubes
- 4 garlic cloves
- Carbohydrate 3 g(1%)
- Cholesterol 107 mg(36%)
- Fat 27 g(42%)
- Fiber 0 g(2%)
- Protein 27 g(53%)
- Saturated Fat 9 g(47%)
- Sodium 669 mg(28%)
- Calories 371
Preparation Preheat oven to 375°F. Roast pork in a 2 1/2- to 3-quart shallow baking dish, uncovered, in middle of oven, stirring occasionally, 30 minutes. While pork is roasting, soak chiles in a bowl in just enough boiling-hot water to cover until softened, about 20 minutes. Drain chiles, discarding soaking water and stems. Purée chiles, garlic cloves, garlic powder, 3 cups water, and salt in a blender until smooth. Stir sauce into pork and bake, uncovered, stirring occasionally, until pork is tender, about 45 minutes. Cooks' note:
Preparation Preheat oven to 375°F. Roast pork in a 2 1/2- to 3-quart shallow baking dish, uncovered, in middle of oven, stirring occasionally, 30 minutes. While pork is roasting, soak chiles in a bowl in just enough boiling-hot water to cover until softened, about 20 minutes. Drain chiles, discarding soaking water and stems. Purée chiles, garlic cloves, garlic powder, 3 cups water, and salt in a blender until smooth. Stir sauce into pork and bake, uncovered, stirring occasionally, until pork is tender, about 45 minutes. Cooks' note:
