Braised Pork With Red Chile Sauce Recipe

Braised Pork With Red Chile Sauce
submitted by sumit at


Health IndexAverageCuisine
CourseMain Ingredient


 Oregano leaves1 1⁄2 Teaspoon, crumbled
 Salt1 1⁄2 Teaspoon
 Water1 1⁄4 Cup (20 tbs)
 Avocado1 Large, peeled, pitted, and sliced (For Garnish)
 Tomato1 Large, cut into wedges (For Garnish)
 Ground cumin1 Teaspoon
 Sugar1 Teaspoon
 Whipping cream1⁄2 Cup (8 tbs)
 Garlic2 Clove (10 gm), minced / pressed
 Onions2 Large, chopped
 Limes2 , cut into wedges (For Garnish)
 Salad oil2 Tablespoon
 Lean boneless pork butt3 Pound
 Canned tomato paste3 Tablespoon
 Pumpkin seeds1 Tablespoon
 Sour cream1 Tablespoon, sprinkled with chili powder (For Garnish)
 Chili powder To Taste
 Soft flour tortillas/Hot cooked rice6 (Warm, Adjust Quantity As Needed)

Nutrition Facts

Serving size: Complete recipe

Calories 5336 Calories from Fat 3046

% Daily Value*

Total Fat 341 g525.2%

Saturated Fat 108.8 g544.1%

Trans Fat 0.5 g

Cholesterol 990.1 mg

Sodium 5164.1 mg215.2%

Total Carbohydrates 247 g82.5%

Dietary Fiber 50.9 g203.5%

Sugars 52.6 g

Protein 315 g630.3%

Vitamin A 68.4% Vitamin C 240.2%

Calcium 74.2% Iron 137.3%

*Based on a 2000 Calorie diet


Trim and discard fat from meat and cut into 1-inch cubes.
In a wide frying pan, heat oil over medium-high heat; add meat a few pieces at a time and cook until lightly brown.
Push to sides of pan, add onion, garlic, chili powder, cumin, and oregano; cook until onion is limp.
Stir in water, sugar, salt, and tomato paste; simmer, covered, until pork is fork tender (about 1 hour).
Skim off fat and discard.
Stir in cream and cook, stirring, until mixture boils.