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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut your pork roast into bite-sized cubes while your oil is heating in a large saute pan. | 2. While the pork is browning, dice your celery and onion. | 3. Once the pork is browned, add in the onion and celery. | 4. After your onion, celery and pork have cooked down a bit, add in the salsa verde, diced green chiles and El Pato (I use the jalapeno version for this recipe. It's the one that comes in the green can). Add as much of this as you'd like,but take heed that it's warmer than the other salsas. | 5. Stir together and let simmer. | 6. Juice the lime into the mix, season with the celery salt, add the cumin and mix. | 7. I love to serve this with sour cream, diced cilantro and shaved cabbage (red or green works great). It also goes well with these tortillas:http://www.recipezaar.com/65491. | 8. YUMMY! Delicious left overs for a few days too :). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
oil	2	tablespoons		224.25599999999997	0.0	0.0717	25.4669
pork roast	1	lb		1047.2024	0.0	122.4456	58.0268
yellow onion	1			-	-	-	-
celery rib	1			201.7333	0.0	44.88	1.1333
salsa verde	16	ounces		213.1882	28.3495	0.0	7.0760000000000005
green chilies	8	ounces	diced	61.2349	15.1273	0.0	0.0
el pato sauce	8	ounces		201.7333	0.0	44.88	1.1333
lime	1			-	-	-	-
cumin	1	teaspoon		7.875	0.929	0.374	0.4677
celery salt				201.7333	0.0	44.88	1.1333

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