Mexican Pot Roast
yield: 4
total time: 105 minutes
Ingredients
- 5 peppers Guajillo, dried
- 1 cup water
- 3 cloves garlic peeled
- 1 1/2 teaspoons Mexican oregano
- 1/8 teaspoon canela ground
- 1/2 teaspoon cumin
- 28 ounces chopped tomatoes undrained
- salt
- pepper
- 4 whole poblano peppers roasted and some skin removed
- 2 1/2 pounds chuck roast cut into large chunks
- 1/4 cup vegetable oil
Nutrition
- Calories : 860 calories
- Carbohydrate : 11 grams
- Cholesterol : 185 milligrams
- Fat : 65 grams
- Fiber : 3 grams
- Protein : 56 grams
- SaturatedFat : 21 grams
- Sodium : 390 milligrams
- Sugar : 6 grams
Thank you for visiting our website. Hope you enjoy Mexican Pot Roast above. You can see more 20 mexican pot roast filling recipe They're simply irresistible! to get more great cooking ideas.