“Use this for a burrito filling. Stuffing sopaipillas, or a enchilada. Stuff a Pita, Or you can even spread it on Indian breads. Note: Over night marinade is Preparation Time”
READY IN:
14hrs
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Place the chile skins in a bowl and add enough hot tap water to cover. Allow them to sit for 1 hour, then drain, reserving the liquid.
  2. Place the pepper skins in a blender and add enough of the water to bring the total amount in your machine to 1 pint.
  3. Add the garlic, oregano and salt. Blend until thick and smooth.
  4. Place the sliced pork in a glass bowl and pour in the chile sauce.
  5. Mix the meat, cover and marinade.
  6. Refrigerate overnight.
  7. When ready to bake, heat oven to 350*F.
  8. Place meat and marinade in a covered casserole and bake for a couple hours or until the pork is very tender and starts to fall apart.
  9. flake with fork, and serve.

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