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Ingredients
US|METRIC
4 SERVINGS
- 1/3 cup vegetable oil
- 3 lb. pork shoulder (bone-in cut into cubes Boneless pork shoulder is a fine substitute)
- 2 Tbsp. southwest seasoning (See recipe on this blog)
- 3 cloves garlic (minced)
- 1/2 whole white onion (minced)
- 1 whole jalapeno chili (stemmed, deseeded and chopped You can leave the seeds in if you want it really spicy)
- 1/2 whole red bell pepper (diced)
- 1 cup verde sauce (chili, prepared, See recipe on this blog)
- 8 oz. chili (Hatch fire roasted mild, optional, they are usually offered in mild, medium and hot)
- 1/2 cup cilantro (fresh chopped)
- 1/4 cup oaxaca cheese (garnish, optional)
- 2 Tbsp. Mexican crema (or sour cream, garnish, optional)
- 1/3 whole avocado (peeled, cored and diced, garnish, optional)
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NutritionView More
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870Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories870Calories from Fat500 |
% DAILY VALUE |
Total Fat55g85% |
Saturated Fat13g65% |
Trans Fat0.5g |
Cholesterol260mg87% |
Sodium1060mg44% |
Potassium1580mg45% |
Protein77g |
Calories from Fat500 |
% DAILY VALUE |
Total Carbohydrate13g4% |
Dietary Fiber2g8% |
Sugars5g |
Vitamin A25% |
Vitamin C50% |
Calcium20% |
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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