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18Ingredients
9Hours
750Calories
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Ingredients
US|METRIC
4 SERVINGS
- 4 lb. boneless pork shoulder (or butt)
- 1 Tbsp. dried oregano
- 1 Tbsp. ground cumin
- 2 tsp. chili powder
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 yellow onion (diced)
- 4 garlic cloves (minced)
- 1 jalapeno (deseeded and finely diced)
- 1 Orange (juiced)
- poblano peppers (Stuffed)
- 1 1/2 cups carnitas (cooked)
- 3/4 cup black beans
- 3/4 cup corn
- 1/4 cup red onion
- 1/2 cup shredded cheddar cheese (or more as desired)
- 4 poblano peppers
- 2 Tbsp. chopped cilantro
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NutritionView More
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750Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories750Calories from Fat170 |
% DAILY VALUE |
Total Fat19g29% |
Saturated Fat8g40% |
Trans Fat |
Cholesterol285mg95% |
Sodium1080mg45% |
Potassium2140mg61% |
Protein112g |
Calories from Fat170 |
% DAILY VALUE |
Total Carbohydrate25g8% |
Dietary Fiber7g28% |
Sugars3g |
Vitamin A10% |
Vitamin C70% |
Calcium20% |
Iron45% |
* 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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Reviews(1)
Edwardo a year ago
I was looking for an idea for stuffed poblano peppers. This looked like a reasonable starting place. Took advice of previous person and added fire roasted tomatoes/Chiles to the beans and corn. Used my own tasty carnitas recipe, all went well together. Problem was in the cooking times of the poblanos. They did not come out soft as you would expect. 15 mins at 350, no bueno! Next time I would roast those peppers first at 400 or more for 20 mins to char them to soft, peel the skin, then fill and bake. Will do that next time!