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Tomatillo Pork Roast

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)154.7959
Energy (kCal)2398.6381
Carbohydrates (g)317.664
Total fats (g)54.0221
  • Cuisine

    North American >> US >> US

  • Dietary Style

  • Preparation Time

    Cooking Time - 360 minutes, Preparation Time - 15 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 250 degrees F (120 degrees C). | 2. Place rice into the bottom of a Dutch oven; add water, tomatoes, onion, green chile peppers, ancho chile peppers, chicken bouillon, oregano, and cloves. Place roast on top of the rice mixture; season with salt and pepper. Pour salsa verde over roast. Cover Dutch oven. | 3. Bake in the preheated oven for 6 hours. | 4. Discard pork bones and ancho chile peppers. Shred pork and return to Dutch oven; stir. Transfer pork mixture to a serving plate using a slotted spoon, draining well. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    brown rice 2 cups 1357.9 282.125 27.898000000000003 11.84
    water 2 cups 0.0 0.0 0.0 0.0
    tomato 1 can diced 40.2099 8.6898 1.9658 0.4468
    onion 1 sliced 60.0 14.01 1.65 0.15
    green chile pepper 1 can diced 44.6777 10.3652 1.9211 0.3798
    ancho chile pepper 2 - - - -
    chicken bouillon 2 cubes 21.36 1.4408 1.3328 1.1104
    oregano 1 teaspoon 2.65 0.6892 0.09 0.0428
    clove 1/4 teaspoon ground 1.4385 0.344 0.0313 0.0682
    pork loin roast 1 870.4019999999999 0.0 119.9069 39.9841
    salt black pepper to taste ground - - - -
    salsa verde green tomatillo 1 jar - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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