Directions:
- In a large stock pot over high heat sear the pork in the vegetable oil until browned.
- Remove the pork from the pot, reserve 3 tablespoons oil in the pan.
- Saute the chopped onion and garlic seasoned with salt and pepper in the reserved oil until onions are tender.
- Add the cumin, then stir in pork and chicken stock.
- Simmer for 1/2 hour.
- Add in poblanos, jalapenos and bell peppers.
- Puree the tomatillos and cilantro in a blender, and add them to the pot.
- Cook for an additional 30 to 45 minutes.
- Serve with Mexican/Spanish rice and refried beans.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 280.7 Kcal (1175 kJ) | ||
| Calories from fat | 128 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.22g | 22% | |
|---|---|---|---|
| Cholesterol | 89.79mg | 30% | |
| Sodium | 1228.46mg | 51% | |
| Potassium | 399.31mg | 8% | |
| Total Carbs | 6.21g | 2% | |
| Sugars | 3.3g | 13% | |
| Dietary Fiber | 1.89g | 8% | |
| Protein | 26.79g | 54% | |
| Vitamin C | 40.2mg | 67% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 199.1mg | 1106% | |
| Calcium | 50.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 62.41 Kcal (261 kJ) | ||
| Calories from fat | 28.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.16g | 22% | |
|---|---|---|---|
| Cholesterol | 19.96mg | 30% | |
| Sodium | 273.12mg | 51% | |
| Potassium | 88.78mg | 8% | |
| Total Carbs | 1.38g | 2% | |
| Sugars | 0.73g | 13% | |
| Dietary Fiber | 0.42g | 8% | |
| Protein | 5.96g | 54% | |
| Vitamin C | 8.9mg | 67% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 44.3mg | 1106% | |
| Calcium | 11.2mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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