Nutritional information
* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Carbohydrate, by difference
4.7
g
1.57%
Total lipid (fat)
10
g
15.38%
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Presentation
Serve traditional frijoles con veneno on a plate with some chunks of pork, spooned over with adobo sauce, topped with cilantro, and with flour tortillas on the side.