Pork Marinated in Chile Colorado
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
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 223
- Calories from fat: 33%
- Fat: 8.1g
- Saturated fat: 2.8g
- Monounsaturated fat: 3.4g
- Polyunsaturated fat: 1g
- Protein: 25.8g
- Carbohydrate: 11.6g
- Fiber: 4.4g
- Cholesterol: 62mg
- Iron: 1.9mg
- Sodium: 660mg
- Calcium: 26mg
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
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.
Pork Marinated in Chile Colorado Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: Entertaining, Make-Ahead
- CUISINE: American, Southwest
- MAIN INGREDIENT: Pork
- COOKING METHOD: Blender, Bake, Broil, Marinate
- OCCASION: Autumn, Winter, Cinco de Mayo, Super Bowl
- PUBLICATION: Cooking Light
More Recipes for Main Dishes
-
Colorado Pork Chops
Gooseberry Patch -
Citrus-Marinated Pork Tacos with Pickled Onions
Oxmoor House
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