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Ingredients
US|METRIC
6 SERVINGS
- 2 Tbsp. olive oil
- 3 lb. pork shoulder (cut into 1/2 inch cubes)
- salt
- black pepper
- 2 cups diced yellow onion
- 4 cloves minced garlic
- 1 tsp. cumin
- 1 tsp. coriander
- 1 bay leaf
- 1 cup diced tomato
- 1/2 lb. tomatillos (husk on, left whole)
- 3/4 cup hot green chile (chopped & roasted, like jalapeño or Anaheim)
- soft corn tortillas
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Directions
- Heat olive oil in a wide skillet over medium-high heat.
- Season your pork with salt and pepper and add to the skillet. Fry pork until lightly browned, 4-5 minutes. Remove pork from the skillet with a slotted spoon and set aside.
- In the remaining oil, add onion and season with salt and pepper. Cook until soft and starting to brown.
NutritionView More
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450Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories450Calories from Fat190 |
| % DAILY VALUE |
| Total Fat21g32% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol150mg50% |
| Sodium310mg13% |
| Potassium1110mg32% |
| Protein48g |
| Calories from Fat190 |
| % DAILY VALUE |
| Total Carbohydrate17g6% |
| Dietary Fiber4g16% |
| Sugars5g |
| Vitamin A8% |
| Vitamin C30% |
| Calcium8% |
| Iron20% |
* 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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