Directions:
- In a large pot combine pork shoulder, salt, garlic, and water. Bring to a boil, skim surface, and add oregano and chicken broth.
- Reduce heat, cover and simmer until pork is tender, about 2 hours.
- Meanwhile chop, shred, slice, and wedge limes, onion, cilantro, radish, and cabbage. Store in containers in fridge until time to serve.
- When pork is tender remove from pot and let sit until cool enough to shred or just chop it into bite sized pieces.
- Add rinsed hominy and bring to a boil.
- Return shredded pork to pot,
- Add enchilada sauce.
- Adjust salt to taste.
- Bring to a boil, reduce heat and simmer covered for 30 minutes.
- Garnish with cabbage, cilantro, onions, radishes, toastadas, and fresh squeezed lime juice.
- Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 318.45 Kcal (1333 kJ) | ||
| Calories from fat | 150.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.71g | 26% | |
|---|---|---|---|
| Cholesterol | 112.47mg | 37% | |
| Sodium | 559.21mg | 23% | |
| Potassium | 783.91mg | 17% | |
| Total Carbs | 12.32g | 4% | |
| Sugars | 4.89g | 20% | |
| Dietary Fiber | 4.4g | 18% | |
| Protein | 29.18g | 58% | |
| Vitamin C | 48.9mg | 82% | |
| Iron | 1.7mg | 10% | |
| Calcium | 112.7mg | 11% | |
| Amount Per 100 g | |||
| Calories | 48.5 Kcal (203 kJ) | ||
| Calories from fat | 22.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.54g | 26% | |
|---|---|---|---|
| Cholesterol | 17.13mg | 37% | |
| Sodium | 85.17mg | 23% | |
| Potassium | 119.39mg | 17% | |
| Total Carbs | 1.88g | 4% | |
| Sugars | 0.74g | 20% | |
| Dietary Fiber | 0.67g | 18% | |
| Protein | 4.44g | 58% | |
| Vitamin C | 7.4mg | 82% | |
| Iron | 0.3mg | 10% | |
| Calcium | 17.2mg | 11% | |
* 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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