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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Deseed all the chiles. | 2. Place the ancho chiles in a saucepan with half an onion. Add water and simmer until soft. | 3. In a small skillet, add pasilla chiles and 3 garlic cloves. Fry briefly in vegetable oil. | 4. Place all the chiles and garlic in a blender and puree to form a chile colorado sauce. | 5. Cut the pork into bite size pieces. | 6. In a medium-large size pot, add 1 tbsp vegetable oil and simmer the pork with bay leaves and thyme. | 7. Stir frequently, add more vegetable oil as needed. | 8. Once the pork is cooked, add the chile colorado sauce and simmer, covered, about 5 more minutes. | 9. Serve with rice, beans, and warm tortillas. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork	2 -3			0.0	0.0	0.0	0.0
ancho chilies	4 -5			0.0	0.0	0.0	0.0
pasilla chile	4 -5			0.0	0.0	0.0	0.0
garlic clove	3			0.0	0.0	0.0	0.0
white onion	1			60.0	14.01	1.65	0.15
bay leaf	3			-	-	-	-
salt	2	teaspoons		-	-	-	-
thyme	2	teaspoons		1.6159999999999999	0.3912	0.08900000000000001	0.0269
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.