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1 pound lean pork shoulder -- or tenderloin
1 tablespoon hot chili powder -- or mild
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon ground oregano
2 tablespoons olive oil
2 tablespoons water
1 teaspoon red pepper flakes
1/2 teaspoon garlic powder
How To Prepare:
Roughly chop pork then process in pulses in a food processor until very fine. Add remaining ingredients and pulse to blend thoroughly. You want almost a pate/paste consistancy.
Refrigerate covered overnight to allow flavors to blend.
Form into patties or crumbles and fry until cooked through. Cook thoroughly.
Number of Servings:
Nutritional info for entire recipe. Divide by number of servings you get.
Carbs per serving - include all nutritional information if known:
Per serving: 638 Calories (kcal); 44g Total Fat; (62% calories from fat); 52g Protein; 8g Carbohydrate; 4g fiber; 165mg Cholesterol; 1356mg Sodium