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Ingredients
- 20–25 whole dried red New Mexican chiles, rinsed (I used 20 “mild” ones and 5 guarillo peppers.)
- 2 c. chicken stock
- 4 garlic cloves
- 2 t. cider or sherry vinegar
- 2 t. crumbled dried Mexican oregano
- 2 T. olive oil
- 3 to 3 1/2 lbs. pork shoulder
- 1 t. salt, or more to taste
- 2 medium onions, chopped
View Full Recipe at Eliots Eats
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1608g | |
| Calories 1549 | |
| Calories from Fat 667 | 43% |
| Total Fat 74.15g | 93% |
| Saturated Fat 23.74g | 95% |
| Trans Fat 0.0g | |
| Cholesterol 602mg | 201% |
| Sodium 3767mg | 157% |
| Potassium 3820mg | 109% |
| Total Carbs 26.29g | 7% |
| Dietary Fiber 6.4g | 21% |
| Sugars 9.58g | 6% |
| Protein 183.61g | 294% |
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