Ingredients:
- 8 -10 garlic cloves
- 12 whole tomatillos , roasted and pureed in blender. (canned tomatillos or tomatillo salsa works here too.)
Directions:
- Roast poblano chilies over an open flame or a BBQ until skins turn black. Put in a plastic bag and seal to steam. After 15 minutes remove skins and seeds; chop into small pieces and set aside.
- Brown Pork in pan with small amount of oil. Set aside.
- Heat onions and garlic in a large (5 qt) Dutch oven until shiny.
- Add epazote and jalapenos stir until heated through.
- Add pork, cumin, tomatillos and two cups of chicken broth.
- Cook covered on low for two hours, adding broth as needed. (Don’t add too much, it will be too thin.
- The last 30 minutes, add poblanos.
- Salt and pepper to taste.
- The longer it cooks on low the better it is.
- Serve by itself with warm buttered tortillas or over rice.
- Great the next day.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 418.42 Kcal (1752 kJ) | ||
| Calories from fat | 166.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.46g | 28% | |
|---|---|---|---|
| Cholesterol | 170.95mg | 57% | |
| Sodium | 519.41mg | 22% | |
| Potassium | 1161.87mg | 25% | |
| Total Carbs | 7.5g | 3% | |
| Sugars | 3.6g | 14% | |
| Dietary Fiber | 1.98g | 8% | |
| Protein | 52.17g | 104% | |
| Vitamin C | 30.3mg | 51% | |
| Iron | 3.3mg | 18% | |
| Calcium | 60.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 95.98 Kcal (402 kJ) | ||
| Calories from fat | 38.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.24g | 28% | |
|---|---|---|---|
| Cholesterol | 39.21mg | 57% | |
| Sodium | 119.14mg | 22% | |
| Potassium | 266.52mg | 25% | |
| Total Carbs | 1.72g | 3% | |
| Sugars | 0.83g | 14% | |
| Dietary Fiber | 0.45g | 8% | |
| Protein | 11.97g | 104% | |
| Vitamin C | 7mg | 51% | |
| Iron | 0.8mg | 18% | |
| Calcium | 13.9mg | 6% | |
* 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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