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Ingredientes
- 3 tbsp. salad oil
- 1 1/2 lbs. boneless pork loin
- 1 med. green pepper, minced
- 1 lg. clove garlic, chopped
- 2 lg. cans (1 pound 12 ounce. each) tomatoes
- 1 lg. can green chilies, minced
- 1/3 c. minced parsley
- 1/2 teaspoon sugar
- 1/4 teaspoon grnd cloves
- 2 teaspoon grnd cumin
- 1/4 c. lemon juice and 3/4 c. beef broth
- Salt
Direcciones
- Cut up pork into bite sized cubes. In a large pot fry pork cubes in oil. Brown on all sides. Add in remaining ingredients and bring to a boil, then reduce to simmer. Cover and cook over low heat for 2 hrs, stirring occasionally. Remove cover; simmer for about 45 min more till sauce is reduced to thickness you wish and meat is fork tender. Add in salt to taste. I always put in flour tortillas, roll up and serve. Freeze any leftovers in ziploc bags of individual servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 251g | |
| Recipe makes 4 servings | |
| Calories 316 | |
| Calories from Fat 146 | 46% |
| Total Fat 16.37g | 20% |
| Saturated Fat 3.54g | 14% |
| Trans Fat 0.03g | |
| Cholesterol 90mg | 30% |
| Sodium 79mg | 3% |
| Potassium 820mg | 23% |
| Total Carbs 8.89g | 2% |
| Dietary Fiber 1.6g | 5% |
| Sugars 4.17g | 3% |
| Protein 33.66g | 54% |
