Directions:
- Salt and Pepper Pork and brown. Cut up onions and garlic and place in bottom of crock pot.
- Add browned pork, spices and enchilada sauce.
- Cook on low 6 to 7 hours, add hominy and cook until pork is tender.
- Shred pork discarding fat and return to sauce.
- Serve with soft shells, cilantro, and other Mexican style fixings.
- *if you are going to make ahead add hominy before reheating.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 182.28 Kcal (763 kJ) | ||
| Calories from fat | 28.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.13g | 5% | |
|---|---|---|---|
| Cholesterol | 93.72mg | 31% | |
| Sodium | 174.12mg | 7% | |
| Potassium | 646.66mg | 14% | |
| Total Carbs | 2.47g | 1% | |
| Sugars | 0.77g | 3% | |
| Dietary Fiber | 0.61g | 2% | |
| Protein | 35.12g | 70% | |
| Vitamin C | 1.6mg | 3% | |
| Iron | 1.9mg | 11% | |
| Calcium | 23.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 106.23 Kcal (445 kJ) | ||
| Calories from fat | 16.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.83g | 5% | |
|---|---|---|---|
| Cholesterol | 54.62mg | 31% | |
| Sodium | 101.47mg | 7% | |
| Potassium | 376.85mg | 14% | |
| Total Carbs | 1.44g | 1% | |
| Sugars | 0.45g | 3% | |
| Dietary Fiber | 0.36g | 2% | |
| Protein | 20.47g | 70% | |
| Vitamin C | 1mg | 3% | |
| Iron | 1.1mg | 11% | |
| Calcium | 13.7mg | 2% | |
* 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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