Directions:
- Trim the excess fat from the roast. Put the meat in a large casserole or Dutch oven with salsa verde, onion, stock, cumin seeds, coriander seeds, jalapenos, orange chunks, and oregano. Bring to a boil over high heat; reduce heat, cover, and simmer until meat is very tender when pierced, about 1 hour.
- Preheat oven to 400°F
- Remove meat from liquid in pot and put the meat into a roasting pan. Remove the orange chunks and discard. Roast meat for 15 to 20 minutes until parts are brown and crispy.
- While the meat is roasting, skim and discard fat from liquid in the casserole pan. Boil juices, stirring, until reduced to 2 1/2 cups, 8 to 10 minutes.
- Return the meat to the Dutch oven. Stir in chopped cilantro. Season with salt.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 356.93 Kcal (1494 kJ) | ||
| Calories from fat | 137.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.29g | 24% | |
|---|---|---|---|
| Cholesterol | 134.76mg | 45% | |
| Sodium | 653.21mg | 27% | |
| Potassium | 1022.54mg | 22% | |
| Total Carbs | 9.56g | 3% | |
| Sugars | 5.46g | 22% | |
| Dietary Fiber | 2.16g | 9% | |
| Protein | 43.15g | 86% | |
| Vitamin C | 23.1mg | 39% | |
| Iron | 3.1mg | 17% | |
| Calcium | 55.3mg | 6% | |
| Amount Per 100 g | |||
| Calories | 94.27 Kcal (395 kJ) | ||
| Calories from fat | 36.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.04g | 24% | |
|---|---|---|---|
| Cholesterol | 35.59mg | 45% | |
| Sodium | 172.52mg | 27% | |
| Potassium | 270.06mg | 22% | |
| Total Carbs | 2.53g | 3% | |
| Sugars | 1.44g | 22% | |
| Dietary Fiber | 0.57g | 9% | |
| Protein | 11.4g | 86% | |
| Vitamin C | 6.1mg | 39% | |
| Iron | 0.8mg | 17% | |
| Calcium | 14.6mg | 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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