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Raciónes: 6

Ingredientes

Cost per serving $3.78 view details
  • 4 lb Pork butt or possibly shoulder trimmed of fat, and cut in 2" cubes
  • 2 tsp Salt
  • 1 tsp Freshly-grnd black pepper
  •     Flour for dredging
  • 1/4 c. Vegetable oil
  • 3 x Yellow onions
  • 2 x Green bell peppers cut in 1" cubes
  • 2 x Anaheim or possibly Poblano chiles cut in 1" cubes
  • 2 x to 3 Jalapenos seeds removed, and minced fine
  • 3 x Garlic cloves peeled, minced fine
  • 1 1/2 lb Tomatillos roasted, peeled, and minced
  • 1 Tbsp. Dry oregano
  • 2 tsp Grnd cumin
  • 2 Tbsp. Coriander seeds see * Note
  • 2 x Bay leaves
  • 1 bn Cilantro leaves cleaned, minced
  • 4 c. Chicken stock

Direcciones

  1. * Note: Crush and soak the coriander seeds in a scant amount of water for a while.
  2. Season the pork meat generously with salt and pepper, lightly flour.
  3. Heat oil in a heavy-bottomed skillet over medium-high heat and brown pork chunks well in small batches, on all sides. Lift pork out of pan and place in a wide soup pot.
  4. Throw away fat and place the onions and peppers in the same skillet and sweat over moderate heat, stirring occasionally till limp, about 5 min. Add in all of the chiles and cook an additional 3 to 4 min, then add in the garlic and cook 1 to 2 min more.
  5. Add in the sauteed vegetables, minced tomatillos, dry herbs and cilantro to the meat, cover with the chicken stock and bring up to a boil and reduce to a slight simmer. Cook for 2 to 3 hrs uncovered or possibly till the pork is fork tender.
  6. Adjust the seasoning to taste with salt and pepper. Serve with red rice for a delightful contrast.
  7. This recipe yields 6 to 8 servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 574g
Recipe makes 6 servings
Calories 436  
Calories from Fat 202 46%
Total Fat 22.76g 28%
Saturated Fat 5.08g 20%
Trans Fat 0.32g  
Cholesterol 123mg 41%
Sodium 1164mg 49%
Potassium 1305mg 37%
Total Carbs 15.38g 4%
Dietary Fiber 5.2g 17%
Sugars 7.39g 5%
Protein 42.48g 68%
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