Tacos with Pork in Green Sauce (Tacos de cerdo en salsa verde)

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The acidity of the tomatillos beautifully balances the fat of the pork shoulder, so when serving the tacos there is no need for lime wedges. The onion and additional cilantro provide crunch and fragrance.

Ingredients:

  • 1 1/2 pounds tomatillos (15 to 18), husked and rinsed
  • 2 serrano or jalapeño chiles, stemmed
  • 1 teaspoon cumin seed
  • 3 allspice berries
  • 1 whole clove
  • 3 medium garlic cloves, peeled
  • 1/2 cup coarsely chopped cilantro
  • 1 1/2 teaspoons salt, divided
  • 3 pounds pork shoulder, cut into 1-inch pieces
  • 2 tablespoons vegetable oil

Instructions:

  1. In a 3-quart saucepan, cover the tomatillos and chiles with cold water and bring to a boil. Reduce the heat and simmer the vegetables uncovered, turning occasionally, until the tomatillos are tender and khaki-green all over but still intact, about 15 minutes. Reserve the cooking liquid.
  2. Heat the cumin, allspice berries, and clove in a small, dry skillet over medium heat, shaking the pan or stirring the spices until they are fragrant and the cumin is a few shades darker, about 1 minute.
  3. Put the spices in a blender along with 1 cup of the tomatillo cooking water and blend until the spices are ground. Using a slotted spoon, gently lift the tomatillos and chiles out of the remaining cooking water and put them in the blender along with the garlic, cilantro, and 1/2 teaspoon salt. Blend until smooth.
  4. Pat the pork dry and season with the remaining 1 teaspoon salt. Heat the oil in a wide, heavy 4- to 5-quart pot over medium-high heat and brown the pork in batches without crowding, turning occasionally, about 8 minutes per batch.
  5. Return all the meat to the pan and add the tomatillo sauce. Bring to a simmer, stirring to coat the meat, then reduce the heat. Simmer the pork, covered, stirring occasionally, until the meat is tender and the sauce is thickened, 1 1/2 to 2 hours. If necessary, continue to cook uncovered to thicken the sauce. Shred the meat with two forks.
  6. Make tacos with the accompaniments.

Read More, SERVINGS: 6, Low-Carb, Peanut-Free,Tree-Nut-Free,Alcohol-Free, FODMAP,

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ALL VALUES ARE FOR 6 SERVINGS

TOTAL FAT FOR 6 SERVINGS: 280.92 g,

FAT PER SERVING



( Percent of the daily recommended value ): 432.18 %,

TOTAL SATURATED FAT: 87.90 g,

( Percent of the daily recommended value ): 439.50 %,

TOTAL TRANS FAT:0.22 g,

( Percent of the daily recommended value ): %,

TOTAL MONO-SATURATED FAT: 130.58 g,

( Percent of the daily recommended value ): %,

TOTAL POLYSATYRATED FAT: 34.02 g,
( Percent of the daily recommended value ): %,


TOTAL PROTEIN FOR 6 SERVINGS: 242.04 g,

PROTEIN PER SERVING



( Percent of the daily recommended value ): 484.08 %,


TOTAL CARBS FOR 6 SERVINGS: 49.96 g,

CARBS PER SERVING



( Percent of the daily recommended value ): 16.65 %,

TOTAL CALORIES FOR 6 SERVINGS: 3,723.33 cal,

CALORIES PER SERVING



( Percent of the daily recommended value ): 186.17 %,

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.
If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
***WE DO NOT RECOMMEND PORK – YOU MAY REPLACE IT WITH OTHER MEET OF YOUR CHOICE

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