Directions:
- 1 Preheat oven to 450°F.
- 2 Rub the meat with the oil, salt, and pepper. Place it in a baking pan and roast for 30 minutes, turning it once halfway through.
- 3 Reduce heat to 350°F. Add the enchilada sauce, beer, and 1 cup of the broth. Cover with foil and cook for 2 1/2 hours, adding more broth as the liquid evaporates.
- 4 Add the potatoes, squash, and hominy. Cook for 30 minutes more.
- 5 Uncover and cook until the vegetables are tender and the juices are slightly thickened, 15 minutes.
- 6 Carve the meat across the grain; serve it all drizzled with sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 836.06 Kcal (3500 kJ) | ||
| Calories from fat | 532.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 59.18g | 91% | |
|---|---|---|---|
| Cholesterol | 188.81mg | 63% | |
| Sodium | 778.22mg | 32% | |
| Potassium | 933.59mg | 20% | |
| Total Carbs | 24.67g | 8% | |
| Sugars | 4.57g | 18% | |
| Dietary Fiber | 4.14g | 17% | |
| Protein | 42.79g | 86% | |
| Vitamin C | 5.1mg | 9% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 5.7mg | 32% | |
| Calcium | 63.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 147.04 Kcal (616 kJ) | ||
| Calories from fat | 93.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.41g | 91% | |
|---|---|---|---|
| Cholesterol | 33.21mg | 63% | |
| Sodium | 136.87mg | 32% | |
| Potassium | 164.2mg | 20% | |
| Total Carbs | 4.34g | 8% | |
| Sugars | 0.8g | 18% | |
| Dietary Fiber | 0.73g | 17% | |
| Protein | 7.53g | 86% | |
| Vitamin C | 0.9mg | 9% | |
| Vitamin A | 0.1mg | 14% | |
| Iron | 1mg | 32% | |
| Calcium | 11.1mg | 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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