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Ingredients Jump to Instructions ↓

  1. 3 lbs 1362g / 48oz Lean boneless pork shoulder or butt - well trimmed, And cut into 1" cubes

  2. 1 tablespoon 15ml Canola or corn oil

  3. 1 cup 62g / 2 1/5oz Chopped onion

  4. 2 Garlic cloves - minced

  5. 3 Green chiles - (4 oz ea) - seeded, chopped

  6. 10-oz can jalapeño peppers Or 6 to 7 large fresh Anaheim or California peppers

  7. 3 Tomatoes - seeded, chopped (medium)

  8. 1/2 cup 8g / 1/3oz Chopped cilantro - (packed)

  9. 2 tbspns ground coriander

  10. 1 tablespoon 15ml Wine vinegar

  11. 1 teaspoon 5ml Salt

  12. 1 tablespoon 15ml Chopped fresh oregano

  13. 1 tspn dried oregano

  14. 1/2 teaspoon 2 1/2ml Dried cumin

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Brown the pork in the oil in small batches in a large nonstick skillet or Dutch oven. Remove and set aside. Saute the onion and garlic in the pan about 5 minutes, until lightly browned. Add the pork and all the remaining ingredients, plus 1/4 cup water. Cover and simmer on top of the stove, or bake in a 325 degree oven, for 1 1/2 to 2 hours, or until the pork is tender. Skim any fat from the surface before serving. This recipe yields 7 servings. Serving size: 1 cup. Exchanges Per Serving: 2 Vegetable, 4 Lean Meat. Nutrition Facts: Calories 257; Calories from Fat 86; Fat 10g; Saturated Fat 3g; Cholesterol 92mg; Sodium 624mg; Carbohydrates 8g; Dietary Fiber 2g; Sugars 5g; Protein 33g.

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