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3 hours
Prep: 10 minutes
Cook: 3 hours
289 calories per serving view nutrition facts
12 servings
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| 3 | pounds | pork shoulder butt | cubed |
| 3 | large | onions | chopped |
| 3 | each | garlic cloves | minced |
| 1 | tablespoon | oregano | crumbled |
| 1 | cup | green chili peppers | chopped |
| 1 | each | jalapeno peppers | deseeded, chopped |
| 3 | tablespoons | flour, all-purpose | |
| 1 | x | water | |
| 1 | x | salt and black pepper | |
| 1 | x | lard | or olive oil to saute |
Cut away as much fat as possible from the pork and cut into cubes.
Brown meat in lard or olive oil.
Remove from pan and sprinkle meat with the flour.
Brown onions and garlic in frying pan until transparent, but not brown.
Add meat, oregano, chilies to onion mixture and add water to cover.
Simmer 2 to 3 hours.
Add salt and pepper during last 1/2 hour.
Cool and degrease stew.
Serve rolled inside flour tortillas.
| % Daily Value* | |
| Total Fat 15.0g | 24% |
| Saturated Fat 5.0g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 102mg | 34% |
| Sodium 133mg | 6% |
| Total Carbohydrate 6.0g | 2% |
| Dietary Fiber 1.0g | 4% |
| Sugars 2.0g | |
| Protein 30.0g | 59% |
| Vitamin A | 1% | Vitamin C | 14% | |
| Calcium | 4% | Iron | 12% |
* 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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