Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
1487
Calories
93g
Protein
47g
Fat
172g
Carbs
What these numbers assume — 17 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Tortilla | 1 medium flour (45g) | 140 |
| Pinto Bean | 1/2 cup (86g) canned | 122 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Onion | 1 medium (110g) | 44 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tablespoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 2-pound boneless pork shoulder (Boston butt)
- Kosher salt and freshly ground black pepper
- 1/2 red onion, sliced
- 1/4 cup vegetable oil
- 1/2 red onion, chopped
- 3 garlic cloves, minced
- 2 plum tomatoes, diced
- 6 cups low-salt chicken broth
- 1 28-ounce can undrained pinto beans
- 1 28-ounce can white hominy, drained
- 1 28-ounce can diced tomatoes with juices, puréed in blender until smooth
- 1 tablespoon oregano (preferably Mexican)
- 2 teaspoons ground cumin
- Kosher salt and freshly ground black pepper
- Shredded mild cheddar
- Chopped fresh cilantro
- Lime wedges
- Flour tortillas
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes