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Ingredients
US|METRIC
8 SERVINGS
- 2 lb. boneless blade pork roast (cubed and dusted with flour seasoned with black pepper)
- 2 Tbsp. bacon drippings (OR vegetable oil)
- 3 cups onions (chopped)
- 3 cloves garlic (minced)
- 1 Tbsp. oregano
- 2 Tbsp. ground cumin
- 2 tsp. salt
- 24 oz. diced green chilies (drained)
- 43.5 oz. chicken broth
- 1 tsp. hot pepper sauce (or to taste)
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Directions
- Heat fat in Dutch oven over medium-high heat; add pork cubes and brown evenly on all sides. Add onions and garlic to pan; cook and stir until onions are tender, about 10 minutes. Stir in remaining ingredients and bring all to a boil. Lower heat to a simmer, cover and simmer until pork is very tender and liquid is slightly thickened, about 1 1/2 to 2 hours. Serve immediately over hot cooked rice, if desired. Garnish with fresh cilantro sprigs.
NutritionView More
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110Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories110Calories from Fat50 |
| % DAILY VALUE |
| Total Fat6g9% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium1020mg43% |
| Potassium360mg10% |
| Protein5g |
| Calories from Fat50 |
| % DAILY VALUE |
| Total Carbohydrate13g4% |
| Dietary Fiber3g12% |
| Sugars2g |
| Vitamin A4% |
| Vitamin C60% |
| Calcium8% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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