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Ingredientes
- 4 cloves garlic, chopped
- 2 Tbsp. extra virgin olive oil
- 4 cans Rotel tomatoes
- 4 cans chicken broth
- 1 c. water
- 1 large can diced green chilies
- 1 Tbsp. grnd cumin
- 2 pork shoulder steaks
- 1 pork tenderloin
- 1 can jalapenos (optional)
Direcciones
- Brown shoulder steak in extra virgin olive oil. Add in garlic. Add in remaining ingredients. Cook for 2 hrs or possibly till pork tenderloin is tender.
- Refrigerateovernight. Scrape off fat.
- Slice pork into bite sized pcs. Add in jalapenos (optional).
- Heat and serve with hot tortillas.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 965g | |
| Recipe makes 4 servings | |
| Calories 350 | |
| Calories from Fat 131 | 37% |
| Total Fat 14.77g | 18% |
| Saturated Fat 3.37g | 13% |
| Trans Fat 0.05g | |
| Cholesterol 91mg | 30% |
| Sodium 2135mg | 89% |
| Potassium 1578mg | 45% |
| Total Carbs 18.78g | 5% |
| Dietary Fiber 6.3g | 21% |
| Sugars 8.56g | 6% |
| Protein 36.68g | 59% |
