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4 hours
Prep: 30 minutes
Cook: 3 hours
102 calories per serving view nutrition facts
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| 4 | pounds | pork, boneless | lean |
| 1 | x | onion | chopped |
| 1 | x | bay leaf | l |
| 1/8 | teaspoon | marjoram | |
| 1/8 | teaspoon | thyme | |
| 2 | teaspoons | salt | |
| 1 | x | onion | quartered |
| 1 | large | tomato | peeled and quartered |
| 3 | x | green chili peppers | roasted, peeled, seeded |
| 1 | x | garlic clove | peeled |
| 1 | cup | tomatillos | or green tomato relish |
| 2 | tablespoons | vegetable oil | |
| 2 | tablespoons | cilantro | chopped |
| 1 | cup | broth | from meat |
| salt | and | salt and black pepper | to taste |
Cover meat with cold water.
Add onion, bay leaf, marjoram, and thyme.
Cook, covered, 3 hours.
Add salt after 1 1/2 hours.
Puree onion, garlic, tomatillos, tomato, and chiles.
Fry paste in hot oil for 5 minutes.
Stir in cilantro and broth; salt and pepper to taste.
Slice the meat, add it to the sauce, and simmer 30 minutes.
| % Daily Value* | |
| Total Fat 7.0g | 11% |
| Saturated Fat 1.0g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1789mg | 75% |
| Total Carbohydrate 8.0g | 3% |
| Dietary Fiber 3.0g | 11% |
| Sugars 2.0g | |
| Protein 3.0g | 5% |
| Vitamin A | 11% | Vitamin C | 72% | |
| Calcium | 5% | Iron | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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