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“Chili Nation; Jane and Michael Stern”
1hr 45mins

Ingredients Nutrition


  1. Preheat oven to 350°; Sprinkle salt and pepper over pork loin; place pork in a baking pan; roast for 1 hour, until cooked through.
  2. When cool enough to handle, tear the meat into bite-sized shreds; set aside.
  3. Put the chiles in a large heatproof bowl and cover with boiling water.
  4. Let stand 30 minutes, until soft; then seed and stem them.
  5. In a food processor, puree the chiles with the tomatoes; set aside.
  6. In a large pot, saute the onion in hot oil.
  7. When the onion begins to soften, add in the shredded pork, tossing and stirring it in the hot oil.
  8. While tossing, drizzle in the vinegar.
  9. Add in the chile puree, cumin, Worcestershire sauce, and sugar.
  10. Decrease heat and simmer 5 minutes.
  11. Serve with cornbread.

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