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Suggest a better descriptionCook the pork with one onion, salt and pepper. Toast chile slightly, soak and grind with an onion, the garlic and the oregano. Saute the mixture in lard. Add the cooked meat, 2 cups of the stock, the vinegar and bay leaf. Let simmer until the sauce (adobo) is thick and coats the meat thoroughly. Serve in paltter garnished with water-soaked onion slices, strips of avocado and radish flowers. NOTES : From: Mexican Cookbook for American Homes (Authentic Recipes from Every Region of the Mexican Republic Adapted for Use in the Unithe States, Centra and South America) , 10th edition, 1997 by Josefina Velazques de Leon, Diector, Culinary Arts Institute, Mexico City. Recipe by: Mexican Cookbook Devoted to American Homes Posted to MC-Recipe Digest V1 #1061 by Walt Gray
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Serving Size: 1 Serving (2075g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2955 | ||
Calories from Fat: 1779 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 197.7g | 264 % | |
Saturated Fat 52.8g | 264 % | |
Monounsaturated Fat 107.9g | ||
Polyunsanturated Fat 23.2g | ||
Cholesterol 629.2mg | 194 % | |
Sodium 680.3mg | 23 % | |
Potassium 7477mg | 197 % | |
Total Carbohydrate 100.7g | 30 % | |
Dietary Fiber 48.6g | 194 % | |
Sugars, other 52g | ||
Protein 207g | 296 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2955
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