Chili Verde
Pork
0
10
110
2
Ingredients
- 2 pounds boneless blade pork roast (cubed and dusted with flour seasoned with black pepper)
- 2 tablespoons bacon drippings (OR vegetable oil)
- 3 cups onions (chopped)
- 3 cloves garlic (minced)
- 1 tablespoon oregano
- 2 tablespoons ground cumin
- 2 teaspoons salt
- 24 ounces diced green chilies (drained)
- 43 1/2 ounces chicken broth
- 1 teaspoon hot pepper sauce (or to taste)
Directions
- 1Heat 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
110Calories
Sodium43%DV1020mg
Fat9%DV6g
Protein10%DV5g
Carbs4%DV13g
Fiber12%DV3g
PER SERVING *
| Calories110Calories from Fat50 |
| % DAILY VALUE* |
| Total Fat6g9% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium1020mg43% |
| Potassium360mg10% |
| Protein5g10% |
| Calories from Fat50 |
| % DAILY VALUE* |
| Total Carbohydrate13g4% |
| Dietary Fiber3g12% |
| Sugars2g4% |
| Vitamin A |
| Vitamin C |
| Calcium |
| Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
