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Mexican Pot Roast

yield: 4 total time: 105 minutes
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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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