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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rinse roast, trim off fat, pat dry and sprinkle with salt. Mix flour and cumin, rub all over roast. Sear roast in heavy pan in olive oil, browning roast on all sides. It's okay that a little may stick to the bottom of the pan. | 2. Add chiles, tomatillos, garlic and onion on top of roast. Cover with lid and reduce heat; simmer for 5-6 hours or until very tender. No need to add any liquid, as the roast will produce it's own. | 3. To serve, shred with forks and sprinkle with lime juice and cilantro. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork shoulder	3	lb		1727.2039	0.0	306.5447	46.2401
salt	1	teaspoon		-	-	-	-
flour	4	tablespoons		144.57	31.6514	2.3502	0.5609
cumin	1	teaspoon		7.875	0.929	0.374	0.4677
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
green chilies	2	cans	cut	194.3028	48.0	0.0	0.0
tomatillo	2		quartered	290.2995	52.9797	8.709	9.2533
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
onion	1		cut	64.0	14.944	1.76	0.16
lime juice	1			3.7812	1.2735	0.0635	0.0106
cilantro	1/2	cup	chopped	1.84	0.2936	0.1704	0.0416

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