Directions:
- In a small bowl, combine the chili powder, cumin, garlic powder and oregano; rub over roast. In a Dutch oven, brown meat in oil. Remove from the pan.
- Gradually add broth, stirring to loosen any browned bits from pan. Stir in salsa, water and bay leaf; return meat to pan. Bring to a boil. Reduce heat; cover and simmer for 2-1/4 to 2-1/2 hours or until meat is fork-tender.
- Set meat aside and keep warm. Bring pan juices to a boil. Cook, uncovered, for 10-15 minutes or until sauce is reduced to about 1-1/3 cups; skim fat. Discard bay leaf. Serve sauce with meat. Yield: 5 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 368.52 Kcal (1543 kJ) | ||
| Calories from fat | 174.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.34g | 30% | |
|---|---|---|---|
| Cholesterol | 127.01mg | 42% | |
| Sodium | 699.73mg | 29% | |
| Potassium | 850.53mg | 18% | |
| Total Carbs | 5.94g | 2% | |
| Sugars | 2.68g | 11% | |
| Dietary Fiber | 1.71g | 7% | |
| Protein | 42.43g | 85% | |
| Vitamin C | 1.4mg | 2% | |
| Iron | 4.1mg | 23% | |
| Calcium | 60.3mg | 6% | |
| Amount Per 100 g | |||
| Calories | 118.51 Kcal (496 kJ) | ||
| Calories from fat | 55.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.22g | 30% | |
|---|---|---|---|
| Cholesterol | 40.84mg | 42% | |
| Sodium | 225.02mg | 29% | |
| Potassium | 273.52mg | 18% | |
| Total Carbs | 1.91g | 2% | |
| Sugars | 0.86g | 11% | |
| Dietary Fiber | 0.55g | 7% | |
| Protein | 13.64g | 85% | |
| Vitamin C | 0.4mg | 2% | |
| Iron | 1.3mg | 23% | |
| Calcium | 19.4mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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