Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 5 roasted chile pods
- 1½ cups water
- 2 cloves garlic, minced
- ½ teaspoon oregano
- ½ teaspoon salt
- 1½ pounds lean pork steaks
Directions
Toast the chiles in an oven at 200°F 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°F 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).