22 Ingredients
  • 6 lb boneless pork butt
  • 1 qt chicken stock (low-sodium store-bought is fine)
  • 1 head garlic, separated into cloves and peeled
  • salt
  • 1 tsp dried whole oregano (preferably Mexican), crumbled
  • 2 ½ cup Chile Colorado Sauce, recipe follows
  • 45 oz canned white hominy, drained
  • vegetable oil, for frying
  • 8 corn tortillas, cut into thin strips
  • finely chopped white onion
  • thinly sliced radishes
  • lime wedges
  • dried whole oregano (preferably Mexican), crumbled
  • 3 medium Spanish or white onions, quartered
  • 8 medium fresh tomatillos, husked and washed
  • 4 plum tomatoes, cored and quartered
  • 8 whole garlic cloves, peeled
  • olive oil, for drizzling
  • 1 ancho chile (1/2 ounce), stemmed, seeded, and deveined
  • 2 guajillo chiles (1/2 ounce), stemmed, seeded, and deveined
  • 1 qt chicken stock (low-sodium store-bought is fine)
  • salt and freshly ground black pepper
Nutrition
1832
92% daily value
8 servings
                                       
                                            dairy-​free, gluten-​free
     

Fat

227% 147

Saturated

112% 22

Trans

- 1

Monounsaturated

- 91

Polyunsaturated

- 24

Carbs

19% 57

Carbs (net)

- 47

Fiber

37% 9

Sugars

- 12

Sugars, added

- 0

Protein

143% 71

Cholesterol

73% 218

Sodium

96% 2306

Calcium

15% 147

Magnesium

35% 146

Potassium

38% 1777

Iron

38% 7

Zinc

120% 13

Phosphorus

129% 902

Vitamin A

7% 67

Vitamin C

18% 16

Thiamin (B1)

163% 2

Riboflavin (B2)

118% 2

Niacin (B3)

124% 20

Vitamin B6

166% 2

Folate equivalent (total)

8% 34

Folate (food)

- 34

Folic acid

- 0

Vitamin B12

129% 3

Vitamin D

680% 102

Vitamin E

154% 23

Vitamin K

12% 14

Sugar alcohols

- 0

Water

- 709
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