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Ingredients
US|METRIC
7 SERVINGS
- 2 whole Ancho chilies (seeds and stems removed)
- 2 whole pasilla (or guajillo chilies, seeds and stems removed)
- 1/2 cup store bought low sodium chicken stock (or homemade)
- 2 tsp. vegetable oil
- 1 tsp. Mexican oregano (dried)
- 1 tsp. cumin seed (dried ground)
- 1 Tbsp. achiote powder (or paste)
- 1 chipotle chili (packed in adobo sauce, plus 2 teaspoons sauce from can)
- 1/4 cup distilled white vinegar
- 3 whole garlic (cloves)
- 2 1/2 tsp. kosher salt
- 2 tsp. sugar
- 2 lb. loin pork roast (boneless blade-end)
- 8 oz. sliced bacon
- 1 pineapple (small, peeled, cored, and cut into quarters lengthwise)
- 48 corn tortillas (heated and kept warm)
- 1 white onion (medium, finely diced, about 1 cup)
- 1/2 cup cilantro leaves (finely minced fresh, and tender stems)
- 1 cup salsa verde (basic, or your favorite salsa)
- 4 limes (cut into 8 wedges each for serving)
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NutritionView More
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940Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories940Calories from Fat300 |
% DAILY VALUE |
Total Fat33g51% |
Saturated Fat8g40% |
Trans Fat0g |
Cholesterol105mg35% |
Sodium1540mg64% |
Potassium1400mg40% |
Protein47g |
Calories from Fat300 |
% DAILY VALUE |
Total Carbohydrate123g41% |
Dietary Fiber15g60% |
Sugars21g |
Vitamin A15% |
Vitamin C170% |
Calcium30% |
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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