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We had this for dinner tonight and it was fantastic. The complexity of flavors - sweet, salty, spicy, and savory - is really amazing. It's better than 99% of the dishes I've ever been served in a mexican restaurant. I loved the carne adovada I had in Santa Fe, but I honestly don't remember any that matched this. If you try this you won't be disappointed. Credit - We adapted this from a recipe in Cook's Country magazine.

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分量: 8
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材料

Cost per serving $1.02 詳細を見る

作り方

  1. Season the pork with salt and pepper, then combine the pork with soy sauce in the crock pot. Combine the onions, chili powder, garlic, oil, chipotle, oregano, and 1 tsp salt in a bowl. Microwave covered until onions are soft, about 7 minutes, stirring halfway.
  2. Put broth, coffee, flour, apricots (or raisins) and onion mixture in a blender and puree until smooth, about 1 minute. Add blender contents to slow cooker, scraping any sauce from sides down into cooker with a spatula. Cover and cook 5-6 hours on high or 7 hours on low until pork is tender.
  3. Turn off crock pot and let settle for 5 minutes or so, then remove any excess fat from surface with a spoon. Stir in lime juice and zest. Let sit for 10-15 minutes then serve sprinkled with the fresh cilantro.
  4. We served with rice, tortillas, refried beans, and a green salad. We also served Habanero sauce on the table for those who wanted extra kick.

Nutrition Facts

Amount Per Serving %DV
Serving Size 95g
Recipe makes 8 servings
Calories 110  
Calories from Fat 57 52%
Total Fat 6.55g 8%
Saturated Fat 0.65g 3%
Trans Fat 0.13g  
Cholesterol 0mg 0%
Sodium 453mg 19%
Potassium 265mg 8%
Total Carbs 12.68g 3%
Dietary Fiber 3.6g 12%
Sugars 2.2g 1%
Protein 2.63g 4%
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