• Preheat oven to 350 degrees. Sprinkle the pork with salt. Heat a Dutch oven over medium-high heat, add pork and brown on all sides. Pour in the Mexico City sauce. Cover and move to the oven. Bake for 45 minutes, until pork is fully cooked.
• Meanwhile, heat the oil in a sauce pan over medium heat. Add the onions for 2 minutes, and then add the cactus paddles. Cover and cook until all of their liquid comes out, then uncover and let the liquid cook off. Season with salt.
• Serve the pork with the cactus on the side. Provecho!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (330g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 129 (38%)|
|Amt Per Serving||% DV|
|Total Fat 14.3g||19 %|
|Saturated Fat 4.9g||25 %|
|Monounsaturated Fat 6.4g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 145.1mg||45 %|
|Sodium 115.6mg||4 %|
|Potassium 851.6mg||22 %|
|Total Carbohydrate 2.1g||1 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 1.8g|
|Protein 46.9g||67 %|
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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: 338
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