6 Serves
83 Mins
59 g
17 g
14 g
Roast the tomatoes, tomatillos, guajillo chiles, and pasa chiles on a hot griddle until charred, then blend them into a smooth sauce.
Ingredients, vitamins, and health benefits
Guajillo chiles
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
.jpg)
SyrianVitamin E
4 mg / 15 mgVitamin K
14 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
22 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
24 µg / 400 µgCalcium
56 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
83 mg / 420 mgPhosphorus
578 mg / 1,250 mgPotassium
1257 mg / 4,700 mgSodium
2016 mg / 2,300 mgZinc
7 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
61 µg / 55 µgFiber
3 g / 28 gSugar
13 g / 50 gSaturated Fat
7 g / 20 gCholesterol
174 mg / 300 mgCaffeine
0 mgNet Carbs
14 gAlcohol
0 g
Cut the pork shoulder, beef chuck, and chicken into uniform pieces and season them with salt and pepper.
Heat vegetable oil in a large stock pot and sear the meat pieces until browned on all sides.
Pour the prepared chili sauce over the browned meat, add enough water to cover, and simmer until the meats are tender.
Pasa chiles
Tomato
Tomatillo
Salt
Black Pepper
Pork Shoulder
Beef Chuck
Chicken
Vegetable Oil
Vitamin A
109 µg / 900 µgVitamin C
29 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
4 mg / 15 mgVitamin K
14 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
22 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
24 µg / 400 µgCalcium
56 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
83 mg / 420 mgPhosphorus
578 mg / 1,250 mgPotassium
1257 mg / 4,700 mgSodium
Fiber
3 g / 28 gSugar
13 g / 50 gSaturated Fat
7 g / 20 gCholesterol
174 mg / 300 mgCaffeine
0 mgNet Carbs
53
g27
g11
g
GreekZinc
7 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
61 µg / 55 µgAlcohol
0 g