Estimated Nutrition (whole recipe, rough)
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| 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 |
| Salt | 1 tsp (6g) | 0 |
| Dripping | not in our table | 0 |
| Sauce | 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
- 2 pounds boneless pork butt (shoulder), cubed and dusted with flour seasoned with black pepper
- 2 tablespoons bacon drippings or vegetable oil
- 3 cups chopped onions
- 3 cloves garlic, minced
- 1 tablespoon oregano
- 2 tablespoons ground cumin
- 2 teaspoons salt
- 6 4-oz. cans diced green chiles, drained
- 3 14 1/2-oz. cans chicken broth
- 1 teaspoon hot pepper sauce, or to taste
Directions
1.Heat fat in Dutch oven over medium-high heat; add pork cubes and brown evenly on all sides.
2.Add onions and garlic to pan; cook and stir until onions are tender, about 10 minutes. Stir in remaining ingredients and bring all to a boil.
3.Lower heat to a simmer, cover and simmer until pork is very tender and liquid is slightly thickened.
4.Serve immediately over hot cooked rice, if desired. Garnish with fresh cilantro sprigs.