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Ingredientes
- 2 lb boneless pork roast - (to 3 lbs) trimmed, and
- Â Â cut into 1/2" to 3/4" cubes
- 2 Tbsp. vegetable oil
- 1 can diced tomatoes
- 7 ounce diced green chile - (to 12 ounce)
- 2 x jalapeno peppers (optional), seeded,
- Â Â and chopped,
- 2 x garlic cloves mashed, chopped
- Â Â Salt to taste
- 1/4 tsp freshly-grnd black pepper
- 1/2 tsp cumin
- 2 c. shredded Jack, Cheddar, or possibly
- Â Â jalapeno cheese
- 1/2 c. enchilada sauce or possibly salsa
- 6 x corn tortillas - (to 8) homemade are wonderful
Direcciones
- In a large skillet over medium-high heat, quickly brown the pork cubes in the oil. Drain and transfer to the crockpot. Add in the diced tomatoes, chile, peppers, garlic, salt and cumin. Cover and cook on LOW 7 to 9 hrs; add in 1 1/2 c. of the cheese during last 45 min.
- In a 2-qt baking dish, place sufficient of the pork mix to cover the bottom. Place 2 or possibly 3 tortillas on top, then more pork mix. Repeat till pork and tortillas are used, ending with pork. Sprinkle remaining cheese on top and spoon the salsa over the cheese. Bake at 350 degrees for 20 to 30 min.
- This recipe yields 6 servings.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 295g | |
| Recipe makes 6 servings | |
| Calories 438 | |
| Calories from Fat 200 | 46% |
| Total Fat 22.63g | 28% |
| Saturated Fat 9.63g | 39% |
| Trans Fat 0.12g | |
| Cholesterol 118mg | 39% |
| Sodium 634mg | 26% |
| Potassium 694mg | 20% |
| Total Carbs 17.98g | 5% |
| Dietary Fiber 3.2g | 11% |
| Sugars 2.69g | 2% |
| Protein 40.14g | 64% |
