Directions:
- Combine all ingredients, except for cilantro and jalapeno peppers, in a 6 quart crock pot.
- I prefer to use Yukon Gold potatoes, washed and skin left on.
- Stir to thoroughly combine the ingredients.
- Cover, turn on low and cook for approximately 5 to 6 hours or until meat and potatoes are almost tender.
- Add chopped cilantro, and if more heat is desired, the jalapeno peppers.
- Continue cooking an additional 30 minutes to 1 hour.
- Serve hot with tortillas of your choice.
- This is wonderful warmed over the next day.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 340.71 Kcal (1426 kJ) | ||
| Calories from fat | 113.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.65g | 19% | |
|---|---|---|---|
| Cholesterol | 110.1mg | 37% | |
| Sodium | 791.49mg | 33% | |
| Potassium | 677.82mg | 14% | |
| Total Carbs | 16.39g | 5% | |
| Sugars | 5.46g | 22% | |
| Dietary Fiber | 2.82g | 11% | |
| Protein | 38.66g | 77% | |
| Vitamin C | 116.8mg | 195% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 1.2mg | 6% | |
| Calcium | 46.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 129.28 Kcal (541 kJ) | ||
| Calories from fat | 43.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.8g | 19% | |
|---|---|---|---|
| Cholesterol | 41.78mg | 37% | |
| Sodium | 300.33mg | 33% | |
| Potassium | 257.19mg | 14% | |
| Total Carbs | 6.22g | 5% | |
| Sugars | 2.07g | 22% | |
| Dietary Fiber | 1.07g | 11% | |
| Protein | 14.67g | 77% | |
| Vitamin C | 44.3mg | 195% | |
| Vitamin A | 0.2mg | 16% | |
| Iron | 0.4mg | 6% | |
| Calcium | 17.5mg | 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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