Cut onions, peppers into strips.
Remove seed and membrane of chilies.
Cube pork into 2 inch cubes.
Dredge pork in flour. Heat oil in a stock pot and brown pork in batches, removing from pot when browned.
Add all ingredients into stock pot deglazing pot and scraping brown bits off bottom..
Add pork, bring to a boil, cover and simmer until pork is tender, approx 2-3 hours
If liquid gets low add water if too thin add slurry and heat until thickened.
Serve with 2 Flour Tortillas per person
20 x 2 = 40
60x 2 = 120
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (372g)|
|Recipe Makes: 20 Servings|
|Calories from Fat: 1000 (81%)|
|Amt Per Serving||% DV|
|Total Fat 111.2g||148 %|
|Saturated Fat 26.8g||134 %|
|Monounsaturated Fat 40.3g|
|Polyunsanturated Fat 35.6g|
|Cholesterol 225.4mg||69 %|
|Sodium 210.3mg||7 %|
|Potassium 961.2mg||25 %|
|Total Carbohydrate 0.1g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 54.6g||78 %|
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: 1227
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