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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat your stock pot on medium high heat and add oil. Add your pork and cook for 10-15 minutes stirring occasionally until browned. | 2. Next, add in the onions and continue to brown the onions with the pork. Add your flour and stir to combine. (If too thick you can add a teaspoon of oil so that the roux is manageable). | 3. Once the flour has turned a light brown color (2 minutes), add half of the water and stir frequently to incorporate and avoid any lumps. Then, blend the chiles except for the reserved chiles into the blender and puree. Add in the green chilies, the chopped and the pureed chiles, the rest of your water, cumin, garlic salt, celery salt, and bouillon cubes. | 4. Stir well and allow the chile to come up to a boil. Drop your heat to medium low, cover and simmer for 45 minutes to an hour. Salt to taste just before serving allowing the chile to cook for an additional minute to let the salt dissolve. | 5. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork roast	1/2	lb	diced	256.1339	0.0	51.8615	3.8760000000000003
hot green chili pepper	5	cups		300.0	70.95	15.0	1.5
onion	1/2		diced	32.0	7.472	0.88	0.08
oil	1	teaspoon		37.376	0.0	0.0119	4.2445
flour	1	tablespoon		36.1425	7.9128	0.5876	0.1402
water	5	cups		0.0	0.0	0.0	0.0
garlic salt	1	teaspoon		-	-	-	-
cumin	1/4	teaspoon	ground	1.9688	0.2323	0.0935	0.1169
celery salt	1/8	teaspoon		-	-	-	-
chicken bouillon cube	2			-	-	-	-

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