Ingredients:
- 2 lb fatty boneless pork shoulder, cut into 2-inch pieces
- 5 oz dried guajillo chiles (18 to 20), wiped clean (available at latino markets, supermarkets, and at kitchen market; kitchenmarket.com; 888-468-4433)
Directions:
- Cook pork: Put pork, water, salt, and garlic in a 5- to 6-quart wide heavy pot and bring to a boil, skimming froth. Reduce heat and simmer, uncovered, stirring occasionally, until all of water is evaporated, 1-1/2 to 2 hours, then continue to cook, allowing pork to fry in its own fat, turning occasionally, until browned, 5 to 10 minutes. Remove from heat.
- Make sauce while pork simmers: Cover whole tomatillos with water in a 2- to 3-quart saucepan and simmer, uncovered, turning over occasionally, until tender, 10 to 20 minutes.
- While tomatillos simmer, heat comal over moderate heat until hot, 2 to 3 minutes.
- Toast chiles, 2 or 3 at a time, pressing each with tongs and turning once, until color changes slightly (some will inflate), about 10 seconds per batch. Transfer as toasted to a bowl.
- Open chiles (wear protective gloves), discarding stems and seed cluster, then tear chiles into large pieces and put into a large bowl.
- Transfer tomatillos to a blender with a slotted spoon, then add 2 cups tomatillo-cooking water (if blender is too full, blend in batches), reserving remainder. Add chile pieces and salt and blend until very smooth, about 2 minutes (use caution when blending hot liquids).
- Heat sauce with pork: Add puree to browned pork in pot and bring to a simmer over moderate heat, stirring and scraping up brown bits from bottom of pot. Add oregano and simmer, uncovered, stirring occasionally and adding more tomatillo-cooking liquid or water if sauce becomes too thick, 10 minutes.
- Cooks' note: Pork (with sauce) can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. Reheat, covered, over moderately low heat, stirring occasionally and adding more liquid if necessary.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 108.07 Kcal (452 kJ) | ||
| Calories from fat | 6.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.7g | 1% | |
|---|---|---|---|
| Sodium | 1362.16mg | 57% | |
| Potassium | 188.63mg | 4% | |
| Total Carbs | 18.03g | 6% | |
| Sugars | 2.74g | 11% | |
| Dietary Fiber | 1.45g | 6% | |
| Protein | 4.13g | 8% | |
| Vitamin C | 15.2mg | 25% | |
| Vitamin A | 18.6mg | 619% | |
| Iron | 2.4mg | 14% | |
| Calcium | 67.5mg | 7% | |
| Amount Per 100 g | |||
| Calories | 32.42 Kcal (136 kJ) | ||
| Calories from fat | 1.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.21g | 1% | |
|---|---|---|---|
| Sodium | 408.7mg | 57% | |
| Potassium | 56.6mg | 4% | |
| Total Carbs | 5.41g | 6% | |
| Sugars | 0.82g | 11% | |
| Dietary Fiber | 0.44g | 6% | |
| Protein | 1.24g | 8% | |
| Vitamin C | 4.6mg | 25% | |
| Vitamin A | 5.6mg | 619% | |
| Iron | 0.7mg | 14% | |
| Calcium | 20.3mg | 7% | |
* 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.
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