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Terrell R.: "I used enchilada sauce, sliced black olives, and…" Read More
17Ingredients
60Minutes
570Calories
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Ingredients
US|METRIC
6 SERVINGS
- 2 cups masa harina ([See Note 1])
- 2 cups chicken broth ([See Note 2])
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1/2 cup canola oil
- 1 1/2 lb. pork shoulder (lean, shredded [See Note 3])
- 1 cup salsa verde ([See Note 4])
- 1 cup corn (Fiesta, [See Note 5])
- 1/4 cup green olives (sliced [See Note 6])
- 1/2 cup onion (diced small [See Note 7])
- chopped cilantro
- pico de gallo (Fresh Salsa)
- sour cream
- salsa verde (Additional)
- enchilada sauce
- cheese sauce (White)
- cheese (Cojita)
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NutritionView More
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570Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories570Calories from Fat300 |
| % DAILY VALUE |
| Total Fat33g51% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol85mg28% |
| Sodium800mg33% |
| Potassium780mg22% |
| Protein30g |
| Calories from Fat300 |
| % DAILY VALUE |
| Total Carbohydrate40g13% |
| Dietary Fiber5g20% |
| Sugars5g |
| Vitamin A10% |
| Vitamin C10% |
| Calcium15% |
| Iron25% |
* 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(1)
Terrell R. 8 years ago
I used enchilada sauce, sliced black olives, and browned some Mexican blend cheese on the top. I am making this again tonight with chicken, red enchilada sauce, black sliced olives with the cheese on top. I am looking forward to dinner and some left overs for lunch at work. I would use the chili verde if I was cooking only for myself