Try this Pork Green Chili Topped Hot Dogs recipe, or contribute your own.
Suggest a better descriptionSource: Recipe from Trisha Yearwood
1) Heat a dutch oven over medium-high heat and coat the bottom 2 tbl. oil. Once heated, add the pork and sprinkle with a couple healthy pinches salt. Lightly sear n all sides, 5-10 minutes, then remove from the pan.
2) Add the onion and remaining 2 tbl. oil to the pan. Let the onions sweat, scraping the bottom of the pan, and cook until softened, about 4 minutes.
3) Add the garlic, oregano, cumin and flour. Let the spices and flour toast, about 1 minute, then slowly stir in the chicken stock, blending into the mixture s the flour doesn't clump.
4) Add the green chiles, tomatoes and reserved pork. Bring to a simmer, then cook, uncovered and stirring occasionally, until the pork is tender and soft, about 1 hour. Taste and adjust the seasoning.
5) Preheat a grill to medium-high heat.
6) Grill the hot dogs and toast the buns on the grill. Serve 3 ounces chili on top of each hot dog. Garnish with a handful of Monterey Jack Cheese, and a pinch of chopped Cilantro.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (582g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 949 | ||
Calories from Fat: 555 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 61.7g | 82 % | |
Saturated Fat 26.1g | 130 % | |
Monounsaturated Fat 25.3g | ||
Polyunsanturated Fat 5.7g | ||
Cholesterol 164.1mg | 50 % | |
Sodium 1459.2mg | 50 % | |
Potassium 758.4mg | 20 % | |
Total Carbohydrate 47.5g | 14 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 45.8g | ||
Protein 49.7g | 71 % | |
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: 949
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