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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sear pork in 2 Tablespoons olive oil. Add 4 cans chicken broth and 6 cups of water, bring to a boil, and simmer until pork falls apart (aprox 3 hours). | 2. Meanwhile, chop onion, garlic, and anaheims. Saute in 2 Tablespoons olive oil. Chop tomatillos, serranos, and stewed tomatoes. Puree 2 cans chopped green chilis. Set all aside. | 3. When done, sift pork out of juice and shred, then add back. | 4. Add all ingredients except flour and 2 cups water, bring to a boil, reduce heat and simmer for at least one hour. | 5. In a separate container mix 2 cups water and 1 cup flour, shake well (grandmas rule was 100 shakes). Add mixture to chili slowly to achieve desired thickness. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork roast	2	lb		2094.4048	0.0	244.8912	116.0536
olive oil	4	tablespoons		477.36	0.0	0.0	54.0
chicken broth	7	cans		661.85	16.0125	94.367	22.204
water	13	cups		0.0	0.0	0.0	0.0
yellow onion	1		sweet	-	-	-	-
garlic	1			4.47	0.9918	0.1908	0.015
anaheim chilies	3			-	-	-	-
tomatillo	3			32.64	5.9568	0.9792	1.0404
serrano chilies	4			-	-	-	-
tomato	1	can	stewed	62.068999999999996	13.7631	3.2384	0.5397
green chilies	6		chopped	539.7301	127.6462	26.9865	2.6987
cumin	2	tablespoons	ground	45.0	5.3088	2.1372	2.6724
oregano	1/2	teaspoon		1.325	0.3446	0.045	0.0214
cayenne pepper	1/2	teaspoon		2.862	0.5097	0.1081	0.1554
flour	1	cup		578.28	126.6054	9.401	2.2436

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