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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 425 degrees F. | 2. Rinse the tomatillos and pierce with a fork. Put the tomatillos, garlic, Anaheim chiles, jalapenos, serrano chiles and onions on a sheet pan and drizzle with 2 tablespoons of the olive oil. Roast, turning occasionally, until dark brown in some areas but still retaining some integrity, 10 to 15 minutes. Roughly chop the tomatillos, Anaheim chiles and onions into 1/2-inch pieces; dice the garlic, jalapenos and serrano chiles. | 3. Heat the remaining 2 tablespoons olive oil in large pot. Dredge the pork in the flour, and then brown in the pot over medium-high heat. Remove with a slotted spoon and set aside on a plate. | 4. Reduce the heat to medium low; add the chicken stock and tequila, and bring to a simmer. Use a wooden spoon to dislodge any browned residue from the meat on the bottom of pan to create a rich broth. Add the meat and vegetables back to the pot. Add half of the cilantro, the oregano, cumin and bay leaves, and simmer, uncovered, until the pork falls apart easily when forked, about 3 hours. Add salt and pepper to taste. | 5. Sprinkle with the remaining cilantro and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomatillo	2	lbs	husked	290.2995	52.9797	8.709	9.2533
garlic clove	4		peeled	-	-	-	-
anaheim chilies	2	halved		-	-	-	-
jalapeno lengthwise	2	halved		-	-	-	-
serrano chilies	2	halved		-	-	-	-
yellow onion	1/2		cut	-	-	-	-
olive oil	4	tablespoons		477.36	0.0	0.0	54.0
pork shoulder	5	lbs	boneless trimmed cut	2878.6732	0.0	510.9078	77.0668
purpose flour	1	cup		-	-	-	-
chicken stock	2	cups		172.8	16.944000000000003	12.095999999999998	5.76
tequila	1/4	cup		38.7027	3.9758	0.1056	0.0352
cilantro	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104
mexican oregano	1 1/2	1/2		-	-	-	-
cumin	1	tablespoon		22.5	2.6544	1.0686	1.3362
bay leaf	2			-	-	-	-
salt pepper				-	-	-	-

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