Pork Braised in Guajillo Chile Sauce Recipe

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Ingredients:

Serving

4 lbs boneless pork shoulder, cut into 2-inch cubes
2 tbsp sea salt
1 bay leaf
10 guajillo chilies (dried )
2 tbsp olive oil
1 large spanish onion, peeled and cut in half through the middle
3 fresh plum tomatoes , cut in half lengthwise through the core
1/4 cup canola oil or 1/4 cup lard
2 tbsp all-purpose flour

Directions:

Put the pork in a heavy Dutch oven large enough to fit pork comfortably.
Pour in enough cold water to cover the meat by about 2 inches.
Add 2 tablespoons salt, bay leaf and bring to a boil.
Boil for one hour, skimming foam off surface as necessary.
Cut the stems off the guajillo chiles. Tap out the seeds.
Heat oil in a medium skillet over medium heat.
Add half the chiles and toast them in the skillet, turning with tongs, until they crisp up a bit and change color, about 4 minutes.
Lift out chiles and repeat with remaining chiles.
Pour enough boiling water over the toasted chiles to cover them. Soak until completely softened, about 20 minutes. Drain well.
Wipe out the skillet with paper towels, put the onion and tomatoes cut sides down in the skillet. Cook, turning the veggies as often as necessary, until tomatoes are blackened on all sides and the onions are blackened on both flat sides.
After the pork cooks one hour, ladle off 2 cups of the cooking liquid and pour into blender. Add onions and puree until smooth. Add chiles and tomatoes and blend until smooth.
Ladle off another 2 cups of the cooking liquid and set aside. Drain pork, discard remaining liquid, wipe out the pot.
Set the pot over medium-low heat and add the oil or lard. Stir in the flour and cook, stirring, 3-4 minutes.
Pour the chili sauce into the pot slowly, stir well.
Return the pork to a simmer, cover the pot and cook until tender, about 1 hour. While it cooks, there should be enough sauce to moisten the pork. If not, add reserved pork cooking liquid as needed.
Serve hot over white rice or with flour tortillas.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1830.99 Kcal (7666 kJ)
Calories from fat	803.45 Kcal
		% Daily Value*
Total Fat	89.27g	137%
Cholesterol	272.1mg	91%
Sodium	3735.52mg	156%
Potassium	1829.54mg	39%
Total Carbs	119.86g	40%
Sugars	96.4g	386%
Dietary Fiber	15.59g	62%
Protein	120.16g	240%
Vitamin C	6.5mg	11%
Iron	9.6mg	53%
Calcium	39.5mg	4%

Amount Per 100 g
Calories	341.56 Kcal (1430 kJ)
Calories from fat	149.88 Kcal
		% Daily Value*
Total Fat	16.65g	137%
Cholesterol	50.76mg	91%
Sodium	696.83mg	156%
Potassium	341.29mg	39%
Total Carbs	22.36g	40%
Sugars	17.98g	386%
Dietary Fiber	2.91g	62%
Protein	22.42g	240%
Vitamin C	1.2mg	11%
Iron	1.8mg	53%
Calcium	7.4mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

43.3

Points
46

PointsPlus

Good Points

saturated fat free,
good source of fiber

Bad Points

High in Sodium,
High in Sugar,
High in Total Fat

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