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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Trim the excess fat from the roast. Put the meat in a large casserole or Dutch oven with salsa verde, onion, stock, cumin seeds, coriander seeds, jalapenos, orange chunks, and oregano. Bring to a boil over high heat; reduce heat, cover, and simmer until meat is very tender when pierced, about 1 hour. | 2. Preheat oven to 400°F | 3. Remove meat from liquid in pot and put the meat into a roasting pan. Remove the orange chunks and discard. Roast meat for 15 to 20 minutes until parts are brown and crispy. | 4. While the meat is roasting, skim and discard fat from liquid in the casserole pan. Boil juices, stirring, until reduced to 2 1/2 cups, 8 to 10 minutes. | 5. Return the meat to the Dutch oven. Stir in chopped cilantro. Season with salt. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork shoulder	3 1/2	lb	cut	3746.736	0.0	272.7497	285.6092
salsa verde	2	cups		240.64	32.0	0.0	7.9872
onion	1		chopped	64.0	14.944	1.76	0.16
chicken stock	2	cups		172.8	16.944000000000003	12.095999999999998	5.76
beef stock	1	cup		171.36	18.6732	6.3252	8.0892
cumin seed	2	teaspoons		15.75	1.8581	0.748	0.9353
coriander seed	2	teaspoons		10.728	1.9796	0.4453	0.6397
oregano	1	teaspoon		2.65	0.6892	0.09	0.0428
cilantro	1/2	cup	chopped	1.84	0.2936	0.1704	0.0416
jalapeno	4		roasted peeled chopped	6.525	1.4625	0.2048	0.0832
orange	1/2		cut	0.8812	0.2203	0.0176	0.0022
salt				-	-	-	-

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