Santa Fe Pot Roast Santa Fe Pot Roast

Author: Canadian Living

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 : ©



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
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Santa Fe Pot Roast