Divide by number of servings you get.,10
CarbsPerServing:Per serving: 638 Calories (kcal); 44g Total
Fat; (62% calories from fat); 52g Protein; 8g Carbohydrate; 4g
fiber; 165mg Cholesterol; 1356mg Sodium
Effort:Easy
Ingredients:
1 pound lean pork shoulder -- or tenderloin 1 tablespoon hot chili powder -- or mild
1/2 teaspoon salt 1/2 teaspoon black pepper
1 teaspoon ground cumin 1 teaspoon ground oregano
2 tablespoons olive oil 2 tablespoons water
1 teaspoon red pepper flakes 1/2 teaspoon garlic powder
How to Prepare:
Roughly chop pork then process in pulses in a food processor until very fine. Add remaining ingredients and pulse to blend thoroughly. You want almost a pate/paste consistancy.
Refrigerate covered overnight to allow flavors to blend.
Form into patties or crumbles and fry until cooked through. Cook thoroughly.