Shredded Pork with Red Chili Sauce Recipe

2      Reviews by:    Pamela Edwards   Shredded Pork with Red Chili Sauce Recipe uses pork, onion, bay leaf, garlic, oregano, cumin, chili powder, salt and pepper, chili, onion powder, oil, and flour in creating this unique and tasty tex-mex recipe. Food Category:    Pork Cuisine Origin:    Southwestern    Servings:4 Nutrition facts:492 calories28.6 grams fat Print Preview Rate This Recipe Prep Time:   30 Minutes Cook Time:   8 Hours Total Time:   8 Hours 30 Minutes

INGREDIENTS

• FOR THE PORK:
• 1 1/2 pounds pork loin, shoulder or butt
• 1 large onion, chopped
• 1 bay leaf
• 2 cloves garlic
• 1/2 teaspoon dried oregano
• 1 teaspoon each cumin and chili powder
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• FOR THE RED CHILI SAUCE:
• 4 dried california chili pods
• 2 cups reserved pork broth
• 1 teaspoon each dried oregano and cumin
• 1 teaspoon each chili powder and onion powder
• 2 cloves garlic
• 1 Tablespoon oil
• 1 Tablespoon all-purpose flour
• 1/4 teaspoon salt

DIRECTIONS

• FOR THE PORK: Add pork, onion, bay leaf, garlic, oregano, cumin and salt and pepper to slow cooker. Cover the pork with water and cook on LOW for 8 hours or overnight. Drain the pork, reserving the broth. Shred the meat. NOTE: the pork shreds easier when at least warm.
• FOR THE RED CHILI SAUCE: Remove the stems and seeds from the dried chilies while rinsing them under cold water. Place chilies in a saucepan with 2 cups of broth from the cooked pork. Simmer, uncovered, for 20 minutes, then remove from heat.
• Transfer the chilies and broth to a blender. Add oregano, cumin, chili powder, onion powder, garlic and blend until smooth. Set aside.
• In the same saucepan you used to cook the chilies, add oil and cook over medium heat. Add flour and salt and stir for 1 minute. Strain the chili sauce from the blender and add it to the saucepan. Cook, stirring occasionally, for 10 minutes, then add the sauce to the shredded pork.

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