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12Ingredients
105Minutes
880Calories
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Ingredients
US|METRIC
4 SERVINGS
- 3 lb. pork butt (or shoulder, cut into 1-inch pieces)
- 4 oz. ancho chile pepper (dried)
- 3 oz. chile pepper (dried New Mexico or guajillo)
- 1 onions (large, diced)
- 6 cloves garlic (minced)
- 4 cups chicken stock
- 1 1/2 Tbsp. ground cumin (freshly toasted &)
- 2 tsp. freshly ground black pepper
- 1 Tbsp. dried oregano (or 2 Tbsp fresh oregano, chopped)
- 2 Tbsp. salt (or to taste)
- 3 Tbsp. olive oil
- 1 Tbsp. raw cane sugar (optional)
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NutritionView More
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880Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories880Calories from Fat490 |
| % DAILY VALUE |
| Total Fat54g83% |
| Saturated Fat16g80% |
| Trans Fat |
| Cholesterol225mg75% |
| Sodium4510mg188% |
| Potassium2420mg69% |
| Protein71g |
| Calories from Fat490 |
| % DAILY VALUE |
| Total Carbohydrate31g10% |
| Dietary Fiber7g28% |
| Sugars6g |
| Vitamin A120% |
| Vitamin C8% |
| Calcium15% |
| Iron50% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Steph 4 years ago
I was a little bit sceptical about this recipe at first. It was a little time consuming to make the chili sauce but totally worth it. I recommend only 2 teaspoons of salt! anymore above that would be too much. Don't try to skimp around the lime or sour cream it totally makes the dish. I served mine with warm tortillas and tortilla chips. Will be making this again! Happy Cookin!!
Philip V. 7 years ago
Amazing. Easy to make if you're patient, and absolutely delicious. I'd like to try it with other combinations of dried peppers too. Or just more more more.