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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 lb. boneless pork shoulder (pounds, may be called Boston butt or pork for stew, trimmed of all extraneous fat, cut into 1-inch cubes)
- 1 cup fresh orange juice
- 8 oz. dried ancho chiles (total, stemmed, seeded and torn into large pieces)
- 4 garlic cloves (garlic cloves, peeled and roughly chopped)
- 1 tsp. oregano (preferably Mexican oregano)
- 1/2 tsp. black pepper (preferably freshly ground)
- 1/4 tsp. cumin (preferably freshly ground)
- 2 Tbsp. cider vinegar
- salt
- 1 1/2 Tbsp. vegetable oil (or rich-tasting lard)
- 12 corn tortillas (warm)
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NutritionView More
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610Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories610Calories from Fat150 |
| % DAILY VALUE |
| Total Fat17g26% |
| Saturated Fat2.5g13% |
| Trans Fat0g |
| Cholesterol100mg33% |
| Sodium340mg14% |
| Potassium2290mg65% |
| Protein51g |
| Calories from Fat150 |
| % DAILY VALUE |
| Total Carbohydrate69g23% |
| Dietary Fiber17g68% |
| Sugars6g |
| Vitamin A230% |
| Vitamin C60% |
| Calcium10% |
| Iron50% |
* 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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