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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut the pork meat into 2-3 inch chunks and discard big pieces of fat, leave some fat as it adds to the flavor. Chop the cilantro and quarter the onion. | 2. In a large pot add the pork, onion, cilantro, cumin and chicken broth; turn to medium-high heat. If necessary, add more chicken broth so that the meat is covered. Bring to a boil, reduce heat to low, cover and simmer for about 3-4 hours or until the meat is very soft and pulls apart easily. | 3. Remove the meat and place it in a roasting pan, discarding the onion and broth. Bake for about 20 minutes at 450 degrees, until the meat is brown and crispy. | 4. Serve with corn or flour tortillas, Pico de gallo, hot sauce, sour cream, avocado, cheese, lettuce or what ever you like. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork shoulder	4 -5		boneless	0.0	0.0	0.0	0.0
chicken broth	32	ounces		281.22700000000003	6.8039	40.0975	9.4347
onion	1		quartered	64.0	14.944	1.76	0.16
cilantro	1/2	cup	chopped	1.84	0.2936	0.1704	0.0416
cumin	1	tablespoon		22.5	2.6544	1.0686	1.3362
bay leaf	2			-	-	-	-
corn tortilla				-	-	-	-
pico de gallo				-	-	-	-
hot sauce				-	-	-	-
cream			sour	-	-	-	-
avocado				-	-	-	-
cheese				-	-	-	-
lettuce				-	-	-	-

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