[cooked-sharing]
Toast the chiles in an oven at 200ºF for 5 to 10 minutes. Stir frequently so they do not burn. Remove the seeds and stems.
Put the chiles and water into a medium pan. Simmer for 15 minutes.
Put the chiles with some of the cooking water into a blender. Puree and then strain. Discard the peels and seeds.
Add the remaining cooking water to strained chile along with garlic, oregano and salt.
Place pork steaks either whole or cut into chunks in glass baking dish. Top with the chile. Cover and refrigerate for 8-24 hours.
Roast in 350° oven for 40-60 minutes. Or pan fry in nonstick skillet on top of the stove. (Check if done by using a digital instant read thermometer. Temperature should be at least 160°F.)
Source: Fiesta of Flavors
13 servings
6 servings
- Amount per serving
- Calories180
- % Daily Value *
- Total Fat 9g12%
- Cholesterol 65mg22%
- Sodium 170mg8%
- Total Carbohydrate 3g2%
- Dietary Fiber 0g
- Total Sugars 0g
- Protein 20g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Toast the chiles in an oven at 200ºF for 5 to 10 minutes. Stir frequently so they do not burn. Remove the seeds and stems.
Put the chiles and water into a medium pan. Simmer for 15 minutes.
Put the chiles with some of the cooking water into a blender. Puree and then strain. Discard the peels and seeds.
Add the remaining cooking water to strained chile along with garlic, oregano and salt.
Place pork steaks either whole or cut into chunks in glass baking dish. Top with the chile. Cover and refrigerate for 8-24 hours.
Roast in 350° oven for 40-60 minutes. Or pan fry in nonstick skillet on top of the stove. (Check if done by using a digital instant read thermometer. Temperature should be at least 160°F.)
Notes
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