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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large stock pot over high heat sear the pork in the vegetable oil until browned. | 2. Remove the pork from the pot, reserve 3 tablespoons oil in the pan. | 3. Saute the chopped onion and garlic seasoned with salt and pepper in the reserved oil until onions are tender. | 4. Add the cumin, then stir in pork and chicken stock. | 5. Simmer for 1/2 hour. | 6. Add in poblanos, jalapenos and bell peppers. | 7. Puree the tomatillos and cilantro in a blender, and add them to the pot. | 8. Cook for an additional 30 to 45 minutes. | 9. Serve with Mexican/Spanish rice and refried beans. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork meat	6	lbs	cubed	3456.4398	0.0	279.7811	250.6599
vegetable oil	1/4	cup		469.79	0.0	0.0	54.5
yellow onion	2			-	-	-	-
garlic	6	cloves	minced	26.82	5.9508	1.1448	0.09
sea salt	1	tablespoon		-	-	-	-
pepper			ground	-	-	-	-
cumin	1	tablespoon	ground	22.5	2.6544	1.0686	1.3362
chicken broth	4 1/2	quarts		-	-	-	-
poblano chile	8		seeded chopped	-	-	-	-
jalapeno pepper	4		seeded chopped	6.525	1.4625	0.2048	0.0832
yellow bell pepper	2		seeded chopped	-	-	-	-
tomatillo	3	lbs		435.4492	79.4695	13.0635	13.8799
cilantro leaf	1	cup	chopped	3.68	0.5872	0.3408	0.0832

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