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Ingredients
US|METRIC
6 SERVINGS
- 4 chile peppers (dried chipotle)
- 1 cup boiling water
- 3 lb. plum tomatoes (halved)
- olive oil
- sea salt
- freshly ground black pepper
- 2 tsp. light brown sugar
- 8 oz. chorizo (the type that needs to be cooked)
- 2 Tbsp. peanut oil
- 3 lb. boneless pork shoulder (cut into 1 1/2-inch, 4-cm chunks)
- 2 onions (about 1 lb, coarsely chopped)
- 4 garlic cloves (crushed)
- 2 tsp. ground cumin
- 4 thyme sprigs
- 2 tsp. dried oregano (preferably Mexican)
- 1 cup homemade chicken stock (or store-bought, or water)
- 2 avocados (ripe, sliced)
- 1 lime
- 1 cup sour cream
- 3 Tbsp. chopped cilantro (coarsely)
- 5.5 oz. queso fresco (or substitute mild goat cheese or feta, crumbled)
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NutritionView More
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900Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories900Calories from Fat500 |
% DAILY VALUE |
Total Fat55g85% |
Saturated Fat19g95% |
Trans Fat |
Cholesterol215mg72% |
Sodium1030mg43% |
Potassium2170mg62% |
Protein72g |
Calories from Fat500 |
% DAILY VALUE |
Total Carbohydrate30g10% |
Dietary Fiber9g36% |
Sugars14g |
Vitamin A50% |
Vitamin C80% |
Calcium15% |
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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