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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Preparation Time

  Cooking Time - 370 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. Spread flour into a shallow bowl. Dredge pork cubes in flour to coat. | 2. Heat olive oil in a large Dutch oven over medium heat. Cook and stir onion in hot oil until fragrant, 3 to 5 minutes. Add pork; cook and stir until pork is browned on all sides, 5 to 7 minutes. | 3. Transfer pork-and-onion mixture to a slow cooker. Stir salsa verde, diced tomatoes with green chile peppers, diced jalapeno peppers, diced green chiles, garlic, oregano, and cumin into the pork mixture. | 4. Cook on Low for 6 hours. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	1	cup		-	-	-	-
pork shoulder	5	pounds	boneless cut	2878.6732	0.0	510.9078	77.0668
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
yellow onion	1		chopped	114.84	6.8382	0.8265	9.396
jalapeno pepper	1	can	diced	39.1304	8.7706	1.2279	0.4993
green chile	1	can	diced	-	-	-	-
garlic	2	cloves	minced	8.94	1.9836	0.3816	0.03
oregano	1	teaspoon		2.65	0.6892	0.09	0.0428
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677

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