Photo: Kevin McCutcheon
Estimated Nutrition (whole recipe, rough)
924
Calories
73g
Protein
20g
Fat
108g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Onion | 1 medium (110g) | 44 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
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
- 12 Anaheim green chilies
- 1 tablespoon flour
- 3 tomatillos chopped coarse
- 2½ pounds trimmed pork cubed
- 2 cloves garlic chopped
- 1 teaspoon black peppercorns
- ½ cup chicken broth
- ½ medium white onion chopped
- 1 teaspoon whole cumin
Directions
1
Chop chilies coarsely.
2
Fry pork until barely browned.
3
Grind garlic,cumin and peppercorns into paste in mortar.
4
Add all ingredients together in large skillet and simmer 15 minutes.
5
Mix chicken broth and cumin mixture then add to meat in pot and simmer until meat is tender and flavors are blended.
6
Add water as needed to make gravy and serve over cooked rice.
7
Category:Cathy's Recipes
8
Category:Stew Recipes
9
Category:California chile Recipes
10
Category:Tomatillo Recipes
11
Category:Pork Recipes
12
Category:Chicken stock Recipes
Recipe sourced from
fandom