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 Cooking Light

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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


  • 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


  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.
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