Photo: Sam Loyd
Estimated Nutrition (whole recipe, rough)
359
Calories
29g
Protein
14g
Fat
21g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Onion | 1 medium (110g) | 44 |
| Beer | 1/4 cup (60ml) for cooking | 43 |
| Carrot | 1 medium (61g) | 25 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 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 Onions, chopped
- 2 Carrots, peeled, sliced
- 5 lbs Loin or shoulder pork roast
- 2 tsp Salt
- 1/2 tsp Oregano
- 1/2 tsp Ground coriander
- 3/4 cup Beer
- ===
Directions
1
Heat oil in small skillet.
2
Saute onion and garlic until limp.
3
Drain tomatillos; reserve liquid.
4
Combine tomatillos, 1/2 c. reserved liquid, onion, garlic, oil, oregano, and cilantro in jar of electric blender; puree.
5
Heat skillet over moderate heat.
6
Pour in sauce; cook 10 minutes.
7
Remove from heat; add wine, vinegar, salt, and pepper.
8
Chill sauce; serve with pork.
Recipe sourced from
fandom