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
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