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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat shortening in Dutch oven; fry pork cubes in batches until browned. | 2. Return all pork to pan. | 3. Place chilies and onion in food processor container and process until chopped (or chop together by hand). | 4. Slice garlic and place with cominos and salt in a mortar and pestle and grind together. | 5. (The garlic and cominos and salt can be chopped in the food processor with the chilies and onion, but grinding it gives it more flavor). | 6. Add all vegetables to pan with pork and cook over high heat until onion is transparent. | 7. Sprinkle flour over pork and vegetables and stir to combine. | 8. Cook a few minutes to remove the raw taste of the flour. | 9. Add all remaining ingredients plus about 1 tomato can of water--enough so that pork and vegetables are not quite covered with liquid. | 10. Bring to a boil, then reduce to a simmer and cover with a lid. | 11. Cook at a simmer for about 2 hours, stirring occasionally, checking periodically and adding more water if necessary. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
shortening	2	tablespoons		226.304	0.0	0.0	25.6
pork chop	3	lb	boned cubed	2463.0095	498.5893	80.422	16.0572
serrano chilies	3 -4			-	-	-	-
onion	1			60.0	14.01	1.65	0.15
comino	2	teaspoons		-	-	-	-
garlic	4	cloves		17.88	3.9672	0.7632	0.06
flour	1/3	cup		192.76	42.2018	3.1337	0.7479
squash	3		sliced quartered	72.39	14.7828	3.8481	1.0287
kernel corn	1	can		276.9265	54.6877	7.6525	3.0018
rotel tomato	2	cans	diced	-	-	-	-
salt	2	teaspoons		-	-	-	-
black pepper	1	teaspoon		5.773	1.4708	0.239	0.075

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