Ingredients

  • 4 pounds pork butt (or shoulder, cut into 1-inch pieces)
  • 10 ancho peppers (chile)
  • 6 chile (California peppers or guajillo peppers)
  • 1 white onion (large, diced)
  • 6 cloves garlic (minced)
  • 4 cups broth (/stock, pork or chicken)
  • 2 tablespoons ground cumin (freshly)
  • 2 tablespoons granulated garlic
  • 2 teaspoons freshly ground pepper
  • 1 tablespoon Mexican oregano (crushed between the palms of your hands)
  • salt (to taste)
  • canola oil
  • 2 russet potatoes (large, peeled, cut into 1 inch cubes, fried until crispy and drained onto paper towels, set aside.)
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NutritionView more

610Calories
Sodium37%DV890mg
Fat48%DV31g
Protein92%DV47g
Carbs14%DV41g
Fiber48%DV12g

PER SERVING *

Calories610Calories from Fat280
% DAILY VALUE*
Total Fat31g48%
Saturated Fat9g45%
Trans Fat
Cholesterol130mg43%
Sodium890mg37%
Potassium2430mg69%
Protein47g92%
Calories from Fat280
% DAILY VALUE*
Total Carbohydrate41g14%
Dietary Fiber12g48%
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.

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