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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Season pork with salt and pepper; dust with flour. | 2. Heat 4 tbsp oil in Dutch oven, brown pork in batches, transferring pork to bowl when browned. | 3. Heat remaining tbsp in pot. Add onion, sauté 3 to 4 minutes, until soft, stir in garlic and sauté 1 minute more. Add tomatillos, cumin, oregano, cinnamon and pork. Add beer and broth; bring to a boil, lower heat and simmer, partially covered, 2 hours, stirring occasionally. | 4. Add chilies and yellow pepper, simmer partially covered for 30 to 45 minutes more, until chilies are tender. Discard cinnamon stick. Stir in cilantro and orange zest. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork shoulder	3	lbs	boneless cut	1727.2039	0.0	306.5447	46.2401
salt	1	teaspoon		-	-	-	-
black pepper	1	teaspoon		5.773	1.4708	0.239	0.075
purpose flour	4 -6	tablespoons		-	-	-	-
vegetable oil	5	tablespoons	divided	586.16	0.0	0.0	68.0
onion	2		diced	120.0	28.02	3.3	0.3
garlic clove	8		crushed	-	-	-	-
tomatillo	2	lb	husked cored quartered	290.2995	52.9797	8.709	9.2533
cumin	1	tablespoon	ground	22.5	2.6544	1.0686	1.3362
oregano	1	tablespoon	dried	7.95	2.0676	0.27	0.1284
cinnamon	1			-	-	-	-
beer	1	can		-	-	-	-
chicken broth	1	can		94.55	2.2875	13.481	3.1719999999999997
poblano chile	6		halved seeded sliced	-	-	-	-
yellow bell pepper	2		seeded cut	-	-	-	-
cilantro	3/4	cup	chopped	2.76	0.4404	0.2556	0.0624
orange zest	2	teaspoons	grated	-	-	-	-

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