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Pork Carnitas

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Recipe

 

Yield

4 servings

Prep

20 min

Cook

15 min

Ready

40 min
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
1 x guacamole
southwest
* Camera
4 each poblano peppers
roasted, peeled
* Camera
1 medium onions
cut in halves
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1 pound pork loin roast
center, boneless, cut in 2 x 1/4 inch strips
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1 clove garlic
finely chopped
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2 tablespoons vegetable oil
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2 tablespoons tomato paste
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1 tablespoon red wine vinegar
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¼ teaspoon salt
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1 ⅓ cups italian plum (roma) tomatoes
finely chopped
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1 x corn tortillas (6-inch)
or flour
* Camera
1 x sour cream
dairy
* Camera

Ingredients

Amount Measure Ingredient Features
1 x guacamole
southwest
* Camera
4 each poblano peppers
roasted, peeled
* Camera
1 medium onions
cut in halves
Camera
453.6 g pork loin roast
center, boneless, cut in 2 x 1/4 inch strips
Camera
1 clove garlic
finely chopped
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3E+1 ml vegetable oil
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3E+1 ml tomato paste
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15 ml red wine vinegar
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1.3 ml salt
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315 ml italian plum (roma) tomatoes
finely chopped
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1 x corn tortillas (6-inch)
or flour
* Camera
1 x sour cream
dairy
* Camera

Directions

Cut chiles and onion halves lengthwise into ¼ inch strips.

Cook pork, chiles, onion and garlic in oil in a 10-inch skillet over medium heat, stirring occasionally, until pork is no longer pink, about 12 minutes.

Stir in tomato paste, vinegar, salt and tomatoes; cook until hot.

Serve with tortillas, Southwest Guacamole and sour cream.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 220g (7.8 oz)
Amount per Serving
Calories 35256% from fat
 % Daily Value *
Total Fat 22g 34%
Saturated Fat 7g 33%
Trans Fat 0g
Cholesterol 91mg 30%
Sodium 231mg 10%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 6%
Sugars g
Protein 62g
Vitamin A 13% Vitamin C 21%
Calcium 5% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
 

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