Lunch: Pork Marinated in Chile Colorado
Recipe by Theresa Marquez 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
Instructions
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.
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Nutrition Facts
Serving Size: 8
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
