Heat oil in large stock pot. Brown garlic in oil. Add pork, onion, salt and pepper. Suate until pork is browned.
Drain juice from tomatoes into stock pot. Add tomatoes and chiles to pork. Optionally add Jalapeno and Cilantro. Add 2 cups of water.
Stir well and simmer covered about 2 - 4 hours.
Whisk flour and 1/2 cup of water together until smooth. Add to chile mixture, stirring constantly until slightly thickened.
Cover and simmer for another 30 minutes.
Serve with tortillas.
Suitable for freezing.
The best Roasted green chiles are usually available late August through early October
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (657g)|
|Recipe Makes: 4|
|Calories from Fat: 406 (59%)|
|Amt Per Serving||% DV|
|Total Fat 45.1g||60 %|
|Saturated Fat 12.8g||64 %|
|Monounsaturated Fat 21.8g|
|Polyunsanturated Fat 6.8g|
|Cholesterol 152mg||47 %|
|Sodium 185mg||6 %|
|Potassium 1668mg||44 %|
|Total Carbohydrate 24.5g||7 %|
|Dietary Fiber 4.7g||19 %|
|Sugars, other 19.8g|
|Protein 47.8g||68 %|
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: 691
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.