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Pork Marinated in Chile Colorado

Photography: Randy Mayor; Styling: Melanie J. Clarke
Yield 8 servings (serving size: about 1/2 cup)
"If I had to pick a last meal, this would be it. Serve this as an entrée wrapped in warm flour tortillas, or pair it with eggs over easy and potatoes for breakfast." -TM

Ingredients

  • 4 cups Chile Colorado
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 2 pounds boneless pork loin, trimmed and cut into 1/2-inch strips
  • Cooking spray

Nutrition Information

  • calories 223
  • caloriesfromfat 33 %
  • fat 8.1 g
  • satfat 2.8 g
  • monofat 3.4 g
  • polyfat 1 g
  • protein 25.8 g
  • carbohydrate 11.6 g
  • fiber 4.4 g
  • cholesterol 62 mg
  • iron 1.9 mg
  • sodium 660 mg
  • calcium 26 mg

How to Make It

  1. Combine first 3 ingredients in a large zip-top plastic bag. Add pork; toss to coat. Marinate in refrigerator overnight, turning occasionally.

  2. Preheat oven to 300°.

  3. Place pork and marinade in an 11 x 7-inch baking dish coated with cooking spray; cover with foil. Bake at 300° for 1 hour. Increase oven temperature to 350° (do not remove pork from oven); remove foil, and bake 30 minutes. Remove pork from oven; shred with 2 forks.