Directions:
- Preheat oven to 325°F.
- Pat meat dry and season with salt and pepper. Dredge pieces in flour.
- Heat a large Dutch oven over medium-high heat with the oil. Add meat and brown in batches until very brown; remove to a plate, add chorizo and brown. Add onions, garlic, cumin, oregano, coriander and let onions soften a few minutes. Add in stock, tomatoes, chipotle purée, honey and reserved meat to the pot. Bring to a boil and transfer to oven. Cook 1 1/2 hours, until very tender.
- Serve in shallow bowls with tortillas, lime wedges, queso fresco, jalapeños and onions alongside.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 446.02 Kcal (1867 kJ) | ||
| Calories from fat | 228.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.44g | 39% | |
|---|---|---|---|
| Cholesterol | 102.04mg | 34% | |
| Sodium | 866.77mg | 36% | |
| Potassium | 872.37mg | 19% | |
| Total Carbs | 16.42g | 5% | |
| Sugars | 6.38g | 26% | |
| Dietary Fiber | 4.13g | 17% | |
| Protein | 40.42g | 81% | |
| Vitamin C | 9.6mg | 16% | |
| Iron | 3.9mg | 22% | |
| Calcium | 62.3mg | 6% | |
| Amount Per 100 g | |||
| Calories | 132.9 Kcal (556 kJ) | ||
| Calories from fat | 68.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.58g | 39% | |
|---|---|---|---|
| Cholesterol | 30.41mg | 34% | |
| Sodium | 258.27mg | 36% | |
| Potassium | 259.94mg | 19% | |
| Total Carbs | 4.89g | 5% | |
| Sugars | 1.9g | 26% | |
| Dietary Fiber | 1.23g | 17% | |
| Protein | 12.04g | 81% | |
| Vitamin C | 2.9mg | 16% | |
| Iron | 1.2mg | 22% | |
| Calcium | 18.6mg | 6% | |
* 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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