Photo: Spencer Davis
Estimated Nutrition (whole recipe, rough)
834
Calories
37g
Protein
44g
Fat
74g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Potato | 1 medium (173g) baked | 161 |
| Corn Tortilla | 1 medium flour (45g) | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lard | 1 tbsp (12.8g) | 115 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 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
- 8 medium dried guajillo chilies, about 2 oz.
- total, stemmed, seeded and torn into flat
- pieces
- 1 cup water
- 4 to 6 ripe plum tomatoes, about 12 oz. total,
- roughly chopped
- 3 large garlic cloves, roughly chopped
- 1 1/2 Tbs. vegetable oil or rich-tasting pork lard
- 1 lb. lean boneless pork (preferably from the
- shoulder), cut into 1/2-inch cubes
- 3 cups water
- 1 tsp. salt, plus more, to taste
- 4 medium boiling potatoes, such as red
- skinned, about 1 lb. total, cut into 1/2-inch
- cubes
- 3 Tbs. chopped fresh cilantro
- 12 to 16 fresh (see related recipe at right)
- or store-bought corn tortillas, warmed
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes