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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Turn on a 4-6 quart crock pot to high heat setting while preparing the ingredients. | 2. Cut the pork int 1/2" cubes. Peel the papery skins from the tomatillos and cut in half. Mash the garlic. Cut the carrots and potatoes into 1/4" chunks. Halve the onion and cut into 1/4" slices. | 3. Add the salsa, chilis, pork, tomatillos, garlic, carrots, potato, and onion to the crock pot. Mix thoroughly. | 4. Cover and reduce heat setting to low. Cook 10 hours without removing the lid. | 5. Stir in salt and cayenne pepper. Serve with chopped tomatoes, parsley, sour cream, and warm tortillas. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
green chili salsa	2	cans		-	-	-	-
green chilies	1	can	diced	97.1514	24.0	0.0	0.0
pork shoulder	1 1/2		boneless	863.602	0.0	153.2723	23.1201
tomatillo	1	lb		145.1497	26.4898	4.3545	4.6266
garlic clove	9			-	-	-	-
carrot	2			104.96	24.5248	2.3808	0.6144
potato	1			-	-	-	-
onion	1			60.0	14.01	1.65	0.15
salt	1/2	teaspoon		-	-	-	-
cayenne pepper	1/4	teaspoon		1.431	0.2548	0.054000000000000006	0.0777
tomato	2			44.28	9.5694	2.1648	0.49200000000000005
parsley	1/2	cup	chopped	10.8	1.899	0.8909999999999999	0.237
cream	1/2	cup	sour	227.7	5.3245	2.806	22.2525
flour tortilla	12			-	-	-	-

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