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Ingredients
US|METRIC
8 SERVINGS
- 4 lb. 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)
- 1 tsp. cumin seed (crushed)
- 2 tsp. granulated garlic
- 2 tsp. freshly ground pepper
- 1 1/2 tsp. Mexican oregano (crushed between the palms of your hands)
- salt (to taste)
- olive 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
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680Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories680Calories from Fat320 |
| % DAILY VALUE |
| Total Fat35g54% |
| Saturated Fat11g55% |
| Trans Fat |
| Cholesterol150mg50% |
| Sodium1000mg42% |
| Potassium2690mg77% |
| Protein52g |
| Calories from Fat320 |
| % DAILY VALUE |
| Total Carbohydrate44g15% |
| Dietary Fiber14g56% |
| Sugars1g |
| Vitamin A230% |
| Vitamin C10% |
| Calcium10% |
| Iron60% |
* 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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