Directions:
- In a medium Dutch oven, heat the oil, add the onion, peppers and garlic. Saute until translucent, do not brown. Remove and set mixture aside.
- Lightly grill the tomatillos on open flame until lightly charred. Remove from heat, place in bowl and cover with plastic wrap to keep warm for 20 minutes.
- Add pork butt to Dutch oven and cook over high heat until browned on all sides
- Add the onion-pepper mixture and tomatillos to the pork. Mix thoroughly and then deglaze with white wine and vinegar. Let reduce for 5 minutes, then add chicken stock, oregano, cumin, salt and pepper.
- Let simmer for 1 hour.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 287.53 Kcal (1204 kJ) | ||
| Calories from fat | 125.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.97g | 21% | |
|---|---|---|---|
| Cholesterol | 91.3mg | 30% | |
| Sodium | 716.06mg | 30% | |
| Potassium | 739.52mg | 16% | |
| Total Carbs | 8.54g | 3% | |
| Sugars | 2.18g | 9% | |
| Dietary Fiber | 2.08g | 8% | |
| Protein | 30.54g | 61% | |
| Vitamin C | 9mg | 15% | |
| Iron | 2.8mg | 16% | |
| Calcium | 58.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 106.85 Kcal (447 kJ) | ||
| Calories from fat | 46.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.19g | 21% | |
|---|---|---|---|
| Cholesterol | 33.93mg | 30% | |
| Sodium | 266.11mg | 30% | |
| Potassium | 274.83mg | 16% | |
| Total Carbs | 3.17g | 3% | |
| Sugars | 0.81g | 9% | |
| Dietary Fiber | 0.77g | 8% | |
| Protein | 11.35g | 61% | |
| Vitamin C | 3.3mg | 15% | |
| Iron | 1.1mg | 16% | |
| Calcium | 21.7mg | 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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