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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 pot or dutch oven melt 1/2 c of crisco shortening. | 2. On a large plate sprinkle the flour and herbs and then dip the roast on all 4 sides coating the meat, then brown in the big pot on all four sides. | 3. In the remaining flour and herbs on the plate pour the can of mexi-maters and chop them up folding them into the flour mixture, add the green chiles and also coat with flour, sprinkle in more flour if you need to. ( This thickens the broth as it cooks ) Then scrape every morsel of tomatos and green chiles into the pot on top of the meat. Cover the meat with water I inch above the meat. Add the ch boullion cubes. | 4. Add the garlic, kosher salt, jalapeno and cilantro. Cover pot and bring to a boil, then lower it to med/high and continute cooking for 45 minutes. Turn the heat to very low and take out the roast to cool on a platter. | 5. When meat is cool, cut into bite sized chunks and put the pieces back in the pot discarding all fat. Turn heat to medium, this is when you add the chopped red onion and cook another 20 minutes. | 6. If the broth is still too soupy and you want it thicker, make a roux by putting 3 TBsp of flour in a bowl, add a small amount of water and whisk briskly to get out any lumps and pour this into the hot broth stirring well. | 7. Serve with tortillas or tortilla chips and shredded cheddar on top and diced lettuce or make burritos or huevo rancheros with this. YUM. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork roast	1		boneless	-	-	-	-
mexican tomato	1	can	stewed chopped	-	-	-	-
garlic clove	4		crushed	-	-	-	-
red onion	1		chopped	64.0	14.944	1.76	0.16
oregano	2	tablespoons	dried	15.9	4.1352	0.54	0.2568
kosher salt	1	teaspoon		-	-	-	-
chicken bouillon cube	3			-	-	-	-
jalapeno	1			1.6312	0.3656	0.0512	0.0208
green chilies	10	10	chopped	899.5502	212.7436	44.9775	4.4978
cilantro			chopped	-	-	-	-
flour	1	cup		578.28	126.6054	9.401	2.2436
crisco shortening				-	-	-	-

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