Ingredients
2 pounds pork (cut into small pieces save some fat)
3 dried red chiles (more or less depending on taste)
1 teaspoon oregano
1/2 teaspoon garlic powder
salt (to taste
optional)
Steps
Wash hands with soap and water.
Wash chilies, removing stems and seeds. Place in blender with 1 cup water and blend into paste.
Put pork fat into deep skillet until there is enough on the bottom of the skillet to prevent meat from sticking. Discard remaining fat.
Brown pork lightly. Add the chili paste and mix well, adding water if mixture is too thick. Add oregano and garlic. Cover pan and simmer slowly for one hour.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 137 |
| Total Fat | 3 g |
| Saturated Fat | 1 g |
| Cholesterol | 54 mg |
| Sodium | 52 mg |
| Carbohydrates | 2 g |
| Dietary Fiber | 0 g |
| Total Sugars | 1 g |
| Added Sugars included | 0 g |
| Protein | 24 g |
| Vitamin D | 1 mcg |
| Calcium | 11 mg |
| Iron | 1 mg |
| Potassium | 264 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Red Chile Stew. Recipe source: A River of Recipes: Native American Recipes Using Commodity Foods USDA Food Distribution Program on Indian Reservations. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.