Pork with Red Chili Sauce
This succulent Pork with Red Chili Sauce is a flavor-packed masterpiece that combines tender meat with a bold, spicy kick. In just 30 minutes of preparation and a leisurely 3-hour simmer, you'll create a memorable meal that's surprisingly light at only 57 calories per serving.
Equipment
- Slow Cooker
- Blender
- Saucepan
Ingredients
For the pork:
- 1 1/2 pounds pork loin shoulder or butt
- 1 large onion chopped
- 1 bay leaves
- 2 cloves garlic
- 1/2 teaspoon dried oregano leaves
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
For the Red Chili Sauce:
- 4 dried california chile pods
Instructions
- Add pork, onion, bay leaf, garlic, oregano, cumin and salt and pepper to slow cooker. Cover the pork with water and cook on LOW for 8 hours or overnight.
- Drain the pork broth into a container and shred the cooked pork.
- Use rubber gloves to remove the stems and seeds from the dried chiles while rinsing them under cold water. Place chiles in a saucepan with 2 cups of reserved broth. Simmer, uncovered, for 20 minutes, then remove from heat.
- Transfer the chiles and broth to a blender. Add oregano, cumin, chili powder, onion powder, garlic and blend until smooth. Set aside.
- In the same saucepan you used to cook the chiles, add oil and cook over medium heat. Add flour and salt and stir for 1 minute. Strain the chili sauce from the blender and add it to the saucepan. Cook, stirring occasionally, for 10 minutes.
- Add red chili sauce to the meat, and stir to combine.
Nutrition
Calories: 57kcalCarbohydrates: 1gProtein: 7gFat: 2gCholesterol: 21mgSodium: 168mgPotassium: 145mgVitamin A: 80IUVitamin C: 0.7mgCalcium: 8mgIron: 0.4mg
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