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Suggest a better descriptionNotes: I used a herb/hot pepper oil in place of canola oil and I only used 2 tablespoons of chili powder. Heat oil in a Dutch oven. Brown pork over med-high heat. Stir in onions, green pepper, garlic, cilantro,chili powder, oregano, salt, red pepper and chicken broth. Cover: cook over med-low heat for 45-55 min. or until pork is tender. Add potatoes, corn and beans. Cover and cook 15-20 mins. longer. Recipe by: Low Fat/No Fat Cooking--Spring 1998 Posted to MC-Recipe Digest by Carol & Bob Floyd
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Serving Size: 1 Serving (385g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 65 | ||
Calories from Fat: 26 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.8g | 4 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 8.8mg | 0 % | |
Potassium 214.9mg | 6 % | |
Total Carbohydrate 9.5g | 3 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 7.3g | ||
Protein 1.4g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 65
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