1. In a large skillet, saute the pork, carrots, onion, cilantro and garlic in oil in batches until pork is browned. Transfer to a slow cooker.
2. Add the enchilada sauce and jalapenos. Cover and cook on low for 6 hours or until meat is tender.
3. In a small bowl, combine cornstarch and water until smooth; stir into pork mixture. Cover and cook on high for 30 minutes or until thickened. Serve with rice and tortillas.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (110g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 49 (37%)|
|Amt Per Serving||% DV|
|Total Fat 5.5g||7 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 0mg||0 %|
|Sodium 22.6mg||1 %|
|Potassium 151.3mg||4 %|
|Total Carbohydrate 19g||6 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 17.6g|
|Protein 1.8g||3 %|
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: 132
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!