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Ingredients
US|METRIC
84 SERVINGS
- 4 lb. pork shoulder (trimmed and cut into 4-6 approximately equal sized pieces)
- 1 head garlic cloves (peeled and mashed)
- 2 onions (medium, roughly chopped)
- 2 cups water
- 10 dried chiles
- 5 ancho
- 4 cups water
- 1 1/2 tsp. chili pepper (New Mexico)
- 1 1/2 tsp. paprika
- 1 1/2 tsp. cumin
- 2 tsp. salt
- 8 cups masa harina (I used the Maseca brand)
- 1 Tbsp. baking powder
- 2 tsp. salt
- 1 1/2 tsp. garlic powder
- 6 cups broth (the reserved pork, chili broth, or vegetable or chicken broth, I used a mix of the pork broth and a homemade vegetable broth)
- 96 corn husks (72-96)
- 28 oz. black olives (rinsed and drained)
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NutritionView More
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90Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories90Calories from Fat25 |
| % DAILY VALUE |
| Total Fat3g5% |
| Saturated Fat0.5g3% |
| Trans Fat |
| Cholesterol15mg5% |
| Sodium290mg12% |
| Potassium170mg5% |
| Protein6g |
| Calories from Fat25 |
| % DAILY VALUE |
| Total Carbohydrate10g3% |
| Dietary Fiber2g8% |
| Sugars0g |
| Vitamin A6% |
| Vitamin C2% |
| Calcium4% |
| Iron8% |
* 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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