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Add a photoServings: 4
Ingredients
- 3-4 pound pork roast
- 1 med. onion
Directions
- Put in crock pot. Cover with water. Cook on low overnight (at least 12 hrs). Turn off and let cold about 6 hrs. Meat will be stringy so strain through colander but save the juice. Throw the onion away.
- Separate meat from fat and put in large soup pan. Add in the juice from the crock pot.
- Add in 4 oz diced green chilis (you pick desired hotness).
- Add in 4 oz diced jalapenos (you pick desired hotness).
- Add in one 16 oz can diced stewed tomatoes. Bring to a boil.
- Stir in a jar of 1 c. water shake with 4 Tbsp. flour. Let thicken and serve with tortillas.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 266g | |
| Recipe makes 4 servings | |
| Calories 368 | |
| Calories from Fat 156 | 42% |
| Total Fat 17.31g | 22% |
| Saturated Fat 5.99g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 162mg | 54% |
| Sodium 185mg | 8% |
| Potassium 862mg | 25% |
| Total Carbs 2.31g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 1.05g | 1% |
| Protein 47.6g | 76% |
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