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Ingredients
US|METRIC
8 SERVINGS
- 3 ancho chile peppers (dried, about 1 1/4 oz., seeded and coarsely chopped)
- 1 plum tomato (coarsely chopped)
- 1 cup chicken broth
- 1/2 cup yellow onion (coarsely chopped)
- 1 Tbsp. apple cider vinegar
- 2 garlic cloves
- 1 Tbsp. ground cumin
- 2 lb. boneless pork shoulder roast (Boston butt, trimmed and cut into 1-inch cubes)
- 1 tsp. kosher salt
- 1 tsp. freshly ground black pepper
- 2 Tbsp. vegetable oil
- 1 large onion (diced)
- 6 garlic cloves (minced)
- 1/4 cup chopped fresh cilantro (coarsely)
- 1 tsp. sugar
- 1 tsp. ground cumin
- 1/2 tsp. dried oregano
- 3 bay leaves
- 28 oz. diced tomatoes (drained)
- 32 oz. chicken broth
- 30 oz. white hominy (drained and rinsed)
- avocado
- cabbage
- white onion
- lime wedges
- radishes
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NutritionView More
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450Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories450Calories from Fat200 |
| % DAILY VALUE |
| Total Fat22g34% |
| Saturated Fat5g25% |
| Trans Fat0g |
| Cholesterol70mg23% |
| Sodium650mg27% |
| Potassium1310mg37% |
| Protein27g |
| Calories from Fat200 |
| % DAILY VALUE |
| Total Carbohydrate36g12% |
| Dietary Fiber10g40% |
| Sugars7g |
| Vitamin A90% |
| Vitamin C45% |
| Calcium10% |
| 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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