Ingredients
- 5 roasted chile pods
- 1½ cups water
- 2 cloves garlic, minced
- ½ teaspoon oregano
- ¼ teaspoon salt
- 1½ pounds lean pork steaks
Directions
- Toast the chiles in an oven at 200ºF for 5 to 10 minutes. Stir frequently so they do not burn. Remove the seeds and stems.
- Put the chiles and water into a medium pan. Simmer for 15 minutes.
- Put the chiles with some of the cooking water into a blender. Puree and then strain. Discard the peels and seeds.
- Add the remaining cooking water to strained chile along with garlic, oregano and salt.
- Place pork steaks either whole or cut into chunks in glass baking dish. Top with the chile. Cover and refrigerate for 8-24 hours.
- Roast in 350° oven for 40-60 minutes. Or pan fry in nonstick skillet on top of the stove. (Check if done by using a digital instant read thermometer. Temperature should be at least 160°F.)
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Prep Time
90 min
Nutrition Facts
- Servings per Recipe: 6
- Serving Size: 3-ounce portion
- Calories: 180
- Calories from Fat: 80
- Total Fat: 9
- Cholesterol: 65 mg
- Sodium: 170 mg
- Carbohydrate: 3 g
- Dietary Fiber: 0 g
- Protein: 0 g
- Exchange: 3 lean meat, 1 vegetable
- Carbohydrate Units: 0