Chile-Pulled Pork Goulash/Sloppy José

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Dinner With Julie
Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

6 x dried guajillo chiles

1 x dried ancho chiles

1 14-oz (398 mL) can diced tomatoes, undrained

1/4 cup red wine vinegar

1 tsp dried oregano

1 tsp hot or 1 Tbsp. mild smoked paprika

1/2 tsp cumin

canola or olive oil, for drizzling

3-4 lb pork shoulder, with or without bone

2 x onions, cut in half and thinly sliced

1 x red pepper, seeded and sliced

yellow or orange pepper, seeded and sliced

3 cloves garlic, crushed

1 tbsp brown sugar

1 tsp salt

1/2 cup sour cream or crème fraiche (optional)

egg noodles

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