Old School Chilli
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 tsp Allspice 0.50 tsp Cardamom, ground 1 tsp Coriander seed 3 tsp Cumin seed 1 tbsp Marjoram, dried 53.50 oz Pork Shoulder (pork butt, picnic roast) 20 clove Garlic 3 serving Fresh Mint (herb) 2 tblsp chopped 0.50 cup cilantro (fresh) 5.28 oz Chipotle or Other Dried Chile 1 chile roughly ¼ oz 2.10 gram(s) Star Anise Seed Pod (1 ea) 8 tsp Lime Juice - ReaLime 100% Lime Juice 2 tsp Salt
Hydrate peppers in three cups of boiling water for one hour.
Liquify peppers and water in blender with garlic, fresh oregano, salt, ad cumin
Pour over thinly sliced and trimmed pork butt, let marinate for 24 hours
In a preheated oven, cook for two hours at 350°F
Serving Size: Makes ten, eight-ounce servings
Liquify peppers and water in blender with garlic, fresh oregano, salt, ad cumin
Pour over thinly sliced and trimmed pork butt, let marinate for 24 hours
In a preheated oven, cook for two hours at 350°F
Serving Size: Makes ten, eight-ounce servings
Nutritional Info Amount Per Serving
- Calories: 537.7
- Total Fat: 36.7 g
- Cholesterol: 142.5 mg
- Sodium: 620.4 mg
- Total Carbs: 11.4 g
- Dietary Fiber: 0.5 g
- Protein: 38.3 g
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