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Ingredients
US|METRIC
9 SERVINGS
- 3 1/2 lb. pork butt (pork shoulder or pork carnitas)
- 2 cups salsa verde (bottled or canned)
- 1 onion (finely chopped)
- 3 cups chicken stock
- 2 tsp. cumin seeds
- 2 tsp. coriander seeds
- 1 Tbsp. oregano (fresh chopped, or 1 teas dried)
- 1/2 cup chopped fresh cilantro
- salt
- 16 corn tortillas (heated and softened)
- 1/4 head cabbage (very thinly sliced)
- 1 tsp. olive oil
- 1 tsp. seasoned rice vinegar (if you only have unseasoned, add ¼ teaspoon of sugar to it)
- salt
- pepper
- 1/2 cup cotija (crumbled, Mexican farmer's cheese, or some grated Monterey Jack cheese)
- sour cream
- chopped cilantro (for garnish, optional)
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NutritionView More
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520Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories520Calories from Fat240 |
| % DAILY VALUE |
| Total Fat27g42% |
| Saturated Fat10g50% |
| Trans Fat |
| Cholesterol125mg42% |
| Sodium1150mg48% |
| Potassium1110mg32% |
| Protein40g |
| Calories from Fat240 |
| % DAILY VALUE |
| Total Carbohydrate30g10% |
| Dietary Fiber4g16% |
| Sugars6g |
| Vitamin A10% |
| Vitamin C30% |
| Calcium25% |
| 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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