• prep: 35 min
  • cook: 48 hr 30 min
  • total: 49 hr 5 min
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  • servings:
  • Ingredients

    • 4 pounds of pork butt or shoulder, cut into 1-inch pieces
    • 10 chile ancho peppers
    • 6 chile california peppers or guajillo peppers
    • 1 large white onion, diced
    • 6 cloves of garlic, minced
    • 4 cups of broth/stock (pork or chicken)
    • 1 teaspoon cumin seed, crushed
    • 2 teaspoons granulated garlic
    • 2 teaspoons freshly ground pepper
    • 1 1/2 teaspoons Mexican oregano, crushed between the palms of your hands
    • Salt to taste
    • Olive oil
    • 2 large Russet potatoes, peeled, cut into 1 inch cubes, fried until crispy and drained onto paper towels, set aside.

    Instructions

    Click Here For Step-By-Step Instructions

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 1
    • Amount Per Serving
    • Calories: 1607 % Daily Value *
    • Total Fat: 58 g 89.46%
    • Saturated Fat: 14 g 68.25%
    • Trans Fat: 0 g %
    • Cholesterol: 470 mg 156.8%
    • Sodium: 476 mg 19.82%
    • Calcium: 265 mg 26.51%
    • Potassium: 5603 mg 160.1%
    • Magnesium: 0 mg 0%
    • Iron: 27 mg 151.44%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 93 g %
    • Dietary Fiber: 39 g 156.88%
    • Sugar: 0 g
    • Protein: 188 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 1 g
    • Omega 6 Fatty Acid: 16 g
    • Vitamin A 707.26%
    • Vitamin C 6.03%
    • Vitamin D 7%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat0
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables18
    • Exchange - Lean Meat24
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total11 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total20 oz-eq

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