Chile Pork

Chile Pork

96
sal 24

"Cubed pork, spiced up with chili, cumin, garlic and cilantro."
Saved
Save
I Made it Rate it Share Print

Ingredients

2 h 55 m servings 117 cals
Serving size has been adjusted!

Original recipe yields 10 servings

Adjust

Nutrition

  • Calories:
  • 117 kcal
  • 6%
  • Fat:
  • 3.6 g
  • 6%
  • Carbs:
  • 1.4g
  • < 1%
  • Protein:
  • 19.1 g
  • 38%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 297 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Mix together: chili powder, salt, cumin, garlic cilantro and pepper. Coat pork cubes with mixture and let sit for 45 minutes in refrigerator.
  2. Preheat oven to 225 degrees F (107 degrees C).
  3. Bake 2 hours, or until crispy.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

96
  1. 131 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

We really liked this! Since the cooking method is really the key to this dish, it would have been nice to have more complete instructions on what size pan and how to arrange the meat in it. I th...

Most helpful critical review

I made this dish tonight and was slightly disappointed with result. I didn't have alot of time on hand so I skipped the marinating stage and instead boiled the meat in a pot with chicken soup ba...

We really liked this! Since the cooking method is really the key to this dish, it would have been nice to have more complete instructions on what size pan and how to arrange the meat in it. I th...

while it was a little short on instructions, this is what I did: I used a shallow pan with a little olive oil on the bottom to prevent sticking and cooked it for a little less than 2hr- probably...

This is one of my favorites! I never even liked pork until I had this. My family ate it over rice. It was not very spicy, so beware if that's what you like. My mom, who doesn't like anything...

I made a mistake and only used 2 tsp of chile powder (instead of tblsps), and my husband thought it was the best pork he had ever tasted. Next time, I realized my error and tried it with 2 tblsp...

I've made this several times, and both my husband and I really enjoy it now. However, the first time I made it, I followed the recipe exactly and the pork dried out. Now I cook it for about 1/...

Great recipe! I had to alter it, due to time and a lack of the main ingredient... So what I did was use cubed pork chops instead of pork tenderloin, cut up into 1 inch cubes. I did follow the ...

This is very tasty. Make sure you cover the dish/pot and its like it becomes steamed in the porks own juices. It gets tender if you cook it for a long time on a low heat. I added a teaspoon of o...

This turned out great. I used some butter and EVOO to a 9x13 pan and added some quartered new potatos and fennel to pan. Sprinkled all with garlic powder and cooked on 350. Yummy Yummy Yummy.

Made this with "Mango Tango Black Bean Salsa," also from allrecipes, and it is an amazing compliment of flavors for a low-carb, low-fat meal. We are planning to make this at an upcoming dinner ...