20Ingredients
560Calories
11Hours

Ingredients

  • 1 pound tomatillos (husked and rinsed)
  • 1 pound Anaheim chiles (halved, stemmed and seeded)
  • 2 green bell peppers (halved, stemmed and seeded)
  • 2 jalapeño peppers (halved and stemmed)
  • 1/2 cup cilantro leaves (and stems)
  • 1 teaspoon Diamond Crystal® Kosher Salt
  • 5 pounds pork shoulder (cut into 1 1/2 inch cubes)
  • 2 teaspoons Diamond Crystal® Kosher Salt
  • 1 tablespoon vegetable oil
  • 1 onion (large, diced)
  • 1/2 teaspoon kosher salt
  • 4 cloves garlic (crushed)
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon dried oregano (preferably Mexican oregano)
  • 1 tablespoon brown sugar
  • 1 cup chicken stock (preferably homemade or water)
  • 1 cup tortilla chips (crushed)
  • 2 limes
  • hot sauce (A couple dashes green, optional, see notes)
Read Directions

NutritionView more

560Calories
Sodium47%DV1120mg
Fat34%DV22g
Protein104%DV53g
Carbs15%DV44g
Fiber64%DV16g

PER SERVING *

Calories560Calories from Fat200
% DAILY VALUE*
Total Fat22g34%
Saturated Fat5g25%
Trans Fat0g
Cholesterol155mg52%
Sodium1120mg47%
Potassium1890mg54%
Protein53g104%
Calories from Fat200
% DAILY VALUE*
Total Carbohydrate44g15%
Dietary Fiber16g64%
Sugars23g46%
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.

Reviews(1)

Yummly User
Mallorie Miller M. 24 Oct 2017
Delicious!! Very easy to follow. My only suggestion would be to make sure the cut of pork you use has little fat or trim any excess before slow cooking. When stored afterwards the fat solidifies and separates making it a bit awkward to reheat and serve. Have made it twice now and I rather love the way it turned out!!