15 Ingredients
  • 1 pound pork tenderloin
  • 2 cans (14 1/2 ounces each) low-sodium chicken stock (about 4 cups)
  • 2 small onions, finely chopped (about 1/2 cup)
  • 1/2 fresh jalapeno chile with seeds, finely chopped
  • 1/2 bunch fresh cilantro (2 1/2 to 3 cups), plus sprigs for garnish
  • 1/4 teaspoon ground cumin
  • 1 bay leaf
  • freshly ground pepper
  • coarse salt
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon extra-virgin olive oil
  • cake
  • 1 avocado (preferably Hass), halved, pitted, peeled, and thinly sliced
  • 2 medium ripe red tomatoes, cut into thin wedges
  • 1/2 cup sour cream or Mexican crema
Nutrition
410
21% daily value
4 servings
                                       
                                            high-​fiber, low-​carb, low-​sugar, gluten-​free
     

Fat

43% 28

Saturated

52% 10

Trans

- 0

Monounsaturated

- 13

Polyunsaturated

- 3

Carbs

4% 12

Carbs (net)

- 7

Fiber

21% 5

Sugars

- 4

Sugars, added

- 0

Protein

61% 31

Cholesterol

35% 104

Sodium

50% 1202

Calcium

9% 87

Magnesium

15% 61

Potassium

23% 1092

Iron

14% 3

Zinc

27% 3

Phosphorus

61% 426

Vitamin A

13% 116

Vitamin C

17% 15

Thiamin (B1)

124% 1

Riboflavin (B2)

47% 1

Niacin (B3)

76% 12

Vitamin B6

87% 1

Folate equivalent (total)

13% 51

Folate (food)

- 51

Folic acid

- 0

Vitamin B12

38% 1

Vitamin D

4% 1

Vitamin E

17% 2

Vitamin K

15% 18
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