A fresh, easy, light version of chili verde. Gluten and grain free. Intense fresh flavors and very low in calories. Morsels of pork are always tender in this dish and if you need something versatile for your carb lovers, let them have it with some fresh tortillas or over rice.
Trim pork tenderloin of fat and cut into 1/2 - 3/4 inch cubes. Place cubes in a plastic bag and sprinkle almond flour and ancho chile powder in bag. Shake to coat well. Heat olive oil in skillet and saute pork until browned (about 5 min). Stir in remaining flour mixture and cook another 30 seconds. Stir in tomatillos, chicken broth, chile, and jalapeno pepper. Bring to a simmer over medium heat. Cook 15-20 minutes until tomatillos are completely softened and tender. Stir in scallions, cilantro, and tequila and salt to taste. Cook another 1-2 minutes and serve.
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Serving Size: 1 Serving (812g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1429 | ||
Calories from Fat: 854 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 94.9g | 126 % | |
Saturated Fat 25.8g | 129 % | |
Monounsaturated Fat 41.5g | ||
Polyunsanturated Fat 19.7g | ||
Cholesterol 476.2mg | 147 % | |
Sodium 457.4mg | 16 % | |
Potassium 1773.1mg | 47 % | |
Total Carbohydrate 8.4g | 2 % | |
Dietary Fiber 3.4g | 14 % | |
Sugars, other 5g | ||
Protein 125.6g | 179 % | |
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: 1429
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