This updated standby has a bit of a kick, which can turn into a punch by adding 2 tbsp (25 mL) more chilies. If you can't find canned chilies, use half a sweet green pepper plus 1/2 tsp (2 mL) hot pepper sauce.
- Portion size 6 servings
- Credits : © CanadianLiving.com
Spread 1/3 cup (75 mL) of the flour on plate. Pat pork dry; roll in flour to coat, brushing off any excess. In Dutch oven, heat oil over medium-high heat; brown pork, turning with wooden spoons, about 10 minutes. Drain off any fat.
Combine stock, chilies, garlic, oregano, cumin, coriander, salt and pepper; pour into pan. Cover and cook in 350°F (180°C) oven for 1-1/2 hours. Add carrots and onions; cook for 1-1/2 hours or until meat and vegetables are tender. Transfer meat and vegetables to platter; tent with foil to keep warm.
Meanwhile, in small bowl, whisk remaining flour with cold water; whisk in about 1/2 cup (125 mL) of the hot liquid from pot. Whisk mixture back into pot. Bring to boil over high heat; cook, whisking, for about 5 minutes or until thickened. Serve with meat and vegetables.
Nutritional facts <b>Per serving:</b> about
- Sodium 502 mg
- Protein 41 g
- Calories 427.0
- Total fat 17 g
- Cholesterol 89 mg
- Saturated fat 5 g
- Total carbohydrate 26 g
- Iron 26.0
- Folate 13.0
- Calcium 6.0
- Vitamin A 20.0