• Heat olive oil in a large skillet over medium-high heat. Add the onions, celery, jalapenos, and garlic, and cook, stirring occasionally, until the celery is softened, about 8 minutes.
• Add the pork and oregano and cook, stirring frequently, until pork turns brown, about 8 minutes. Add the broth, potato, Mexico City Cooking Sauce, and salt and bring to a boil. Reduce heat to low and cook, partially covered, for 1 ½ hours, stirring occasionally.
• Add the poblano and continue cooking for 30 minutes or until pork is tender.
• Serve in bowls and top with avocado. Provecho!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1068g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1430 (64%)|
|Amt Per Serving||% DV|
|Total Fat 158.9g||212 %|
|Saturated Fat 47.6g||238 %|
|Monounsaturated Fat 67.9g|
|Polyunsanturated Fat 29.4g|
|Cholesterol 736mg||226 %|
|Sodium 697.1mg||24 %|
|Potassium 2267.5mg||60 %|
|Total Carbohydrate 7g||2 %|
|Dietary Fiber 1.4g||5 %|
|Sugars, other 5.6g|
|Protein 182.5g||261 %|
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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: 2237
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