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Ingredients
US|METRIC
6 SERVINGS
- 8 Hatch chiles (roughly estimated 10 oz of roasted, peeled, seeded chiles)
- 1 1/2 lb. tomatillos (peeled, washed, and sliced in half)
- 2 jalapenos
- 1 bunch cilantro (about 1 cup, with stems removed plus on bunch more, stems removed for garnish)
- 1 Tbsp. dried oregano
- 4 cups chicken stock
- 3 Tbsp. canola oil
- 1 yellow onion (diced)
- 4 cloves garlic (peeled and minced)
- 4 lb. pork shoulder butt (cut into 1 inch cubes)
- 3 Tbsp. kosher salt (and pepper to taste)
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NutritionView More
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700Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories700Calories from Fat390 |
| % DAILY VALUE |
| Total Fat43g66% |
| Saturated Fat13g65% |
| Trans Fat |
| Cholesterol190mg63% |
| Sodium4300mg179% |
| Potassium1930mg55% |
| Protein59g |
| Calories from Fat390 |
| % DAILY VALUE |
| Total Carbohydrate22g7% |
| Dietary Fiber4g16% |
| Sugars12g |
| Vitamin A20% |
| Vitamin C270% |
| Calcium10% |
| Iron30% |
* 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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