Directions:
- Preheat oven to 400°.
- Heat oil in a large Dutch oven over medium-high heat. Sprinkle salt and 1/4 teaspoon black pepper over pork. Add pork to pan; cook 8 minutes or until browned. Remove from pan. Add onion, chile peppers, and garlic; sauté 5 minutes. Return pork to pan. Add remaining 1/4 teaspoon black pepper, broth, oregano, cumin, coriander, and tomatillos; bring to a boil. Cover and bake at 400° for 1 hour. Stir in cilantro. Cover and bake an additional 30 minutes or until pork is tender. Cool completely. Place mixture in an airtight container or heavy-duty zip-top plastic bag; freeze.
- Thaw pork mixture overnight in refrigerator. Reheat in microwave or place mixture in a large saucepan over medium heat and cook until thoroughly heated, stirring frequently. Serve over rice. Garnish with lime wedges.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 411.38 Kcal (1722 kJ) | ||
| Calories from fat | 51.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.69g | 9% | |
|---|---|---|---|
| Cholesterol | 68.03mg | 23% | |
| Sodium | 325.31mg | 14% | |
| Potassium | 910.42mg | 19% | |
| Total Carbs | 50.57g | 17% | |
| Sugars | 6.34g | 25% | |
| Dietary Fiber | 6.74g | 27% | |
| Protein | 41.23g | 82% | |
| Vitamin C | 45.9mg | 77% | |
| Vitamin A | 0.8mg | 27% | |
| Iron | 4.1mg | 23% | |
| Calcium | 135.3mg | 14% | |
| Amount Per 100 g | |||
| Calories | 81.32 Kcal (340 kJ) | ||
| Calories from fat | 10.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.13g | 9% | |
|---|---|---|---|
| Cholesterol | 13.45mg | 23% | |
| Sodium | 64.31mg | 14% | |
| Potassium | 179.97mg | 19% | |
| Total Carbs | 10g | 17% | |
| Sugars | 1.25g | 25% | |
| Dietary Fiber | 1.33g | 27% | |
| Protein | 8.15g | 82% | |
| Vitamin C | 9.1mg | 77% | |
| Vitamin A | 0.2mg | 27% | |
| Iron | 0.8mg | 23% | |
| Calcium | 26.8mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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