Pork Marinated in Chile Colorado

Pork Marinated in Chile Colorado Recipe
Photography: Randy Mayor; Styling: Melanie J. Clarke
"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

Yield:

8 servings (serving size: about 1/2 cup)

Recipe from

Nutritional 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

Ingredients

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

Preparation

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

Preheat oven to 300°.

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.

Note:

Theresa Marquez,

November 2003
My Notes

Only you will be able to view, print, and edit this note.

Add Note