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Suggest a better descriptionPlace the meat in a large Dutch oven and cover with cold water. Bring to a boil over high heat and skim the surface. Lower the heat and add the bay leaves, garlic cloves and 1 t salt. Cover and cook over low heat for one hour or until the meat is tender. Let cool in the stock, then drain, reserving the stock. Shred the meat and set aside. Remove the casing from the chorizo and cut into large chunks. Place in a skillet and fry over medium heat until lightly browned and some of the fat has been rendered. Remove the chorizo and set aside. Add the onion and minced garlic to the skillet and saute for 2 minutes. Add the tomatillos, oregano, marjoram, thyme, pepper and simmer over low heat for 5 minutes, stirring occasionally. Add the chipolte juice and stir. Add the shredded meat to the skillet, stir well and add 1 c of the reserved stock. Add the chorizo, cover and cook over low heat for 15 minutes. If the sauce is too thick, add more stock. Can be served like a stew or scooped into tortillas. ---
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Serving Size: 1 Serving (323g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 354 | ||
Calories from Fat: 258 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.7g | 38 % | |
Saturated Fat 10.8g | 54 % | |
Monounsaturated Fat 13.8g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 65.7mg | 20 % | |
Sodium 923.5mg | 32 % | |
Potassium 340.7mg | 9 % | |
Total Carbohydrate 4.7g | 1 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 4g | ||
Protein 18.4g | 26 % | |
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: 354
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