Broil tomatoes until charred on all sides; cool. Place in blender container with garlic and salt; blend until smooth. Heat lard in heavy 10-inch skillet. Add onion; saute until tender. Add tomato puree and chilies. Continue cooking over medium heat about 5 minutes. Add pork; continue cooking over medium heat 8 to 10 minutes or until mixture is thick. Makes about 2 1/2 cups pork filling. ARIELLE@TARONGA.COM (STEPHANIE DA SILVA) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (390g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 124 (60%)|
|Amt Per Serving||% DV|
|Total Fat 13.8g||18 %|
|Saturated Fat 5.2g||26 %|
|Monounsaturated Fat 5.9g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 12.2mg||4 %|
|Sodium 22.1mg||1 %|
|Potassium 968.8mg||25 %|
|Total Carbohydrate 20.7g||6 %|
|Dietary Fiber 6.1g||24 %|
|Sugars, other 14.6g|
|Protein 4.3g||6 %|
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: 208
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!