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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place flour, salt, cumin seeds and pepper on a plate or shallow dish, mix and spread (or shake evenly) on dish. Save leftover flour mix. | 2. Place large pot with lid, or dutch oven on high heat. Add oil to pan. | 3. Slice washed potatoes into 1 inch thick coins. Slice onions into 1/2 inch thick rings, dice. | 4. When pan is hot, place roast on bottom of pan, roast each side 3-4 minutes or until golden brown. Push roast to the side as best you can. | 5. Have broth handy now please! | 6. Add remaining flour mix, carefully let it brown too- being careful not to let it get too hot and catch fire! | 7. Quickly add broth and vegetables. | 8. Cover and reduce heat to a slow simmer (low)- or transfer to a cock pot on the low setting- for 6-8 hours. | 9. Pull apart meat, serve with toast or garlic bread. | 10. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork roast	1			1047.2024	0.0	122.4456	58.0268
olive oil	4	teaspoons		159.12	0.0	0.0	18.0
cumin seed	1/4	cup		94.5	11.1485	4.4881	5.612
flour	1/3	cup		192.76	42.2018	3.1337	0.7479
salt	1/4	teaspoon		-	-	-	-
pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
white onion	2	cups	diced	128.0	29.888	3.52	0.32
potato	3 -4		sweet	-	-	-	-
baby carrot	2	cups		-	-	-	-
celery	1	cup		16.16	2.9997	0.6969	0.1717
broth	32	ounces		45.3592	11.612	0.0	0.0
salt pepper				-	-	-	-
optional				-	-	-	-

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