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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut pork into 1 inch squares removing most but not all the fat. | 2. Put in very large skillet and add water just enough to cover add salt, pepper, garlic, onion, bay leaves, oregano and bring to a boil let foam accumulate and remove as much as possible. | 3. Allow the meat to cook at a medium boil until tender. If the water is not completely reduced separate it for later use. | 4. When the meat is cooked, fry it in the oil. I usually fry the chorizo and add a little oil to the rendered fat and fry the pork. Once the pork is crisp, I remove it from the skillet and use the same skillet for the sauce that has been blended together first (last 4 ingredients). I deglaze the skillet and then let the sauce reduce for about 1/2 an hour adding the leftover broth. | 5. Mix the pork and chorizo into the sauce; heat completely and serve. | 6. May be eaten in tortillas or with rice, beans or potatoes guacamole--just plain avocado goes well too. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	3	cups		0.0	0.0	0.0	0.0
salt	1 1/2	1/2		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
oregano	1	teaspoon		2.65	0.6892	0.09	0.0428
garlic clove	2			806.9352	0.0	179.5204	4.5333
onion	1/4 - 1/2			0.0	0.0	0.0	0.0
bay leaf	2			-	-	-	-
pork butt shoulder	2	lb		806.9352	0.0	179.5204	4.5333
chorizo sausage	1	lb		2063.8847	8.437000000000001	109.3178	173.5931
oil	1/4	cup		448.95	0.0	0.1435	50.9835
onion	1 1/2	cups	chopped	0.0	0.0	0.0	0.0
garlic clove	2			806.9352	0.0	179.5204	4.5333
tomato	1/2			20.1049	4.3449	0.9829	0.2234
chipotle chile adobo				806.9352	0.0	179.5204	4.5333

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