Bianca's Green Chile Pork

Cinco de Mayo - World Cuisine

This recipe is a family favorite. Passed down from mother to daughter. Serve this spicy pork in warm tortillas with rice and beans. Top with sour cream, green onion and serve with lime wedges for a delicious Mexican meal.

Brief

Prep 30 mins

Cook: 3hrs

Total: 3hrs30 mins

Servings: 10

Yield: 10 servings

Bianca's Green Chile Pork

Ingredients

3 pounds pork shoulder

1 onion

chopped

4 green bell peppers

chopped

1 (7 ounce) can green chile peppers

chopped

1 bunch cilantro

chopped

1 cup water

1 ¼ cups cooking sherry

1 ½ tablespoons dried oregano

1 tablespoon salt

Frozen Banana Margaritas

World Cuisine

Directions

Step 1

Cut pork into small pieces removing as much fat as possible. Transfer pork to a large frying pan or Dutch oven and cook and stir until brown.

Step 2

Stir in onion bell peppers chile peppers and cilantro. Add water and sherry and season with oregano and salt. Cover and simmer for about 2 1/2 hours or until pork is tender. Taste and adjust seasonings if necessary.

Nutritional Information

Bianca's Green Chile Pork

Servings Per Recipe:10

Calories: 188.3

% Daily Value *

Protein: 16.7g 34%

Carbohydrates: 9.4g 3%

Dietary Fiber: 1.7g 7%

Sugars: 2.7g

Fat: 8.1g 12%

Saturated Fat: 3g 15%

Cholesterol: 59.5mg 20%

Vitamin A Iu: 742.2IU 15%

Niacin Equivalents: 5.9mg 46%

Vitamin B6: 0.4mg 28%

Vitamin C: 54.2mg 90%

Folate: 13.7mcg 3%

Calcium: 40.5mg 4%

Iron: 1.9mg 11%

Magnesium: 26.4mg 9%

Potassium: 385.3mg 11%

Sodium: 1147.8mg 46%

Thiamin: 0.5mg 47%

Calories From Fat: 72.7

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.