Heat lard in Marlboro chili kettle; add meat, about 1 pound at a time, removing after each pound is browned. After all four pounds are browned, put onions and garlic in kettle and cook until soft. Return all beef to kettle.
Rinse cactus pieces in cold water; drain and add to beef. Also add peppers, green tomatoes, tomato paste, beef stock, coriander, cumin, salt, and pepper. Cover and simmer about 2 1/2 hours. Makes about 2 1/2 quarts.
If using fresh tomatillos, increase beef stock or broth to 3 cups.
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|Serving Size: 1 Serving (2058g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 3573 (69%)|
|Amt Per Serving||% DV|
|Total Fat 397g||529 %|
|Saturated Fat 158.6g||793 %|
|Monounsaturated Fat 171.9g|
|Polyunsanturated Fat 20.5g|
|Cholesterol 1262.3mg||388 %|
|Sodium 1150.4mg||40 %|
|Potassium 5723.4mg||151 %|
|Total Carbohydrate 23.6g||7 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 19.6g|
|Protein 353.3g||505 %|
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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: 5163
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