Directions:
- Preheat the oven to 400 degrees F.
- In a large bowl, toss the onions, tomatillos, jalapenos, and garlic with 1 tablespoon of the olive oil and spread on a baking sheet. Roast until soft and starting to brown, about 20 to 30 minutes, stirring twice during roasting.
- Meanwhile, in a large Dutch oven over medium-high heat, add the oil and heat. Brown the pork, in batches, until well-browned. When browned, add all of the pork back to the pan and cover with chicken stock. Add the roasted vegetables, cover the pan and place in the oven. Cook until the pork is very tender, about 1 1/2 hours.
- While pork is cooking, place the cilantro in a food processor. Add 2 tablespoons of water and puree. Remove the pork from the oven and stir in the cilantro puree. Season, to taste, with salt and pepper. Serve with warm flour tortillas.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 562.81 Kcal (2356 kJ) | ||
| Calories from fat | 183.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.39g | 31% | |
|---|---|---|---|
| Cholesterol | 96.7mg | 32% | |
| Sodium | 626.39mg | 26% | |
| Potassium | 1142.64mg | 24% | |
| Total Carbs | 46.63g | 16% | |
| Sugars | 8.81g | 35% | |
| Dietary Fiber | 4.16g | 17% | |
| Protein | 46.87g | 94% | |
| Vitamin C | 21mg | 35% | |
| Iron | 3.9mg | 22% | |
| Calcium | 55.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 104.85 Kcal (439 kJ) | ||
| Calories from fat | 34.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.8g | 31% | |
|---|---|---|---|
| Cholesterol | 18.02mg | 32% | |
| Sodium | 116.7mg | 26% | |
| Potassium | 212.88mg | 24% | |
| Total Carbs | 8.69g | 16% | |
| Sugars | 1.64g | 35% | |
| Dietary Fiber | 0.77g | 17% | |
| Protein | 8.73g | 94% | |
| Vitamin C | 3.9mg | 35% | |
| Iron | 0.7mg | 22% | |
| Calcium | 10.3mg | 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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