Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
238
Calories
0g
Protein
26g
Fat
1g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Lard | 1 tbsp (12.8g) | 115 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 1/2 pounds tomatillos, husked, rinsed, and quartered
- 1 tablespoon lard or vegetable oil
- 10 medium cloves garlic
- 15 small pasilla de Oaxaca chiles, stemmed and seeded
- Kosher or fine sea salt
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes