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19Ingredients
55Minutes
600Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. vegetable oil (heat to almost smoking before browning meat)
- 2 lb. boneless pork shoulder (aka pork butt, cut into 2-inch cubes)
- 1 yellow onion (diced)
- 2 tsp. oregano
- 2 tsp. ground cumin
- 1/2 tsp. ground coriander
- 1/4 tsp. cayenne
- 3 tsp. kosher salt (or to taste)
- 12 tomatillos (about 4 cups once quartered)
- 3 jalapenos (seeded)
- 1 poblano chili (seeded)
- 6 cloves garlic (peeled)
- 1/2 cup cilantro leaves (packed)
- 2 1/2 cups chicken stock (or as needed)
- 1 bay leaf
- 1 1/2 lb. yukon gold potatoes (quartered)
- freshly ground black pepper
- sour cream (optional)
- red onions (optional)
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Directions
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NutritionView More
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600Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories600Calories from Fat160 |
% DAILY VALUE |
Total Fat18g28% |
Saturated Fat3.5g18% |
Trans Fat0g |
Cholesterol145mg48% |
Sodium2160mg90% |
Potassium2280mg65% |
Protein65g |
Calories from Fat160 |
% DAILY VALUE |
Total Carbohydrate43g14% |
Dietary Fiber10g40% |
Sugars11g |
Vitamin A20% |
Vitamin C230% |
Calcium15% |
Iron60% |
* 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(3)
Dot 3 years ago
I have made this recipe many times and it is a “go to” for me. I now make my salsa verde in the summertime when vegetables are fresh, and freeze for making this dish in the winter. The potatoes are good, but I have also substituted hominy and pinto beans when I had no potatoes on hand, and that is really good also. The you-tube version is very very funny.
Emily 5 years ago
Overall, super delicious flavor packed! Wish directions were written out for those of us who prefer to read rather than watch....and that peeling potatoes is included in steps!