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Ingredients
- 2 1/2 lb Boneless pork shoulder
- 2 Tbsp. Salad oil
- 1 lrg Onion, minced
- 2 x Garlic cloves, chopped or possibly pressed
- 1 1/2 c. Tomatillos, minced, fresh or possibly canned and liquid removed
- 1 can Diced green chiles (7 ounce.)
- 1 tsp Dry marjoram leaves
- 1/4 c. Cilantro, fresh, minced
- 1/2 c. Water Salt Lowfat sour cream Cilantro sprigs
Directions
- Trim and throw away fat from pork; cut pork into 1-inch cubes. Heat oil in a wide 3 to 4 qt pan over medium-high heat. Add in meat, a few pcs at a time, and cook till lightly browned on all sides. Lift out meat, transfer to a plate, and keep hot; reserve drippings in pan. Add in onion to pan and cold, stirring, till soft (about 7 min). Return meat to pan and stir in garlic, tomatillos, chiles, marjoram, minced cilantro, and water.
- Season to taste with salt. Cover and simmer till meat is tender when pierced (about 1 hour). Skim off fat. Spoon into serving bowls and garnish with lowfat sour cream and cilantro sprigs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 360g | |
| Recipe makes 4 servings | |
| Calories 382 | |
| Calories from Fat 180 | 47% |
| Total Fat 20.12g | 25% |
| Saturated Fat 5.57g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 116mg | 39% |
| Sodium 425mg | 18% |
| Potassium 884mg | 25% |
| Total Carbs 13.56g | 4% |
| Dietary Fiber 3.3g | 11% |
| Sugars 5.28g | 4% |
| Protein 35.97g | 58% |
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