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Suggest a better descriptionPREHEAT OVEN TO 325F. In a Dutch oven or heavy 3-quart pot, heat the oil over high heat on top of the stove, add the pork in batches and brown very well. Do not crowd or the meat will not brown. Remove and reserve the meat on a plate as it is browned. Discard the fat in the pot. Lower flame, add the onion and cook, stirring, for 5 minutes to dissolve the browned bits that have stuck to the bottom of the pot. Return the meat to the pot, add the stock, beans and caraway. Cover and place in oven for 1 1/2 hours or until pork is tender and the beans are cooked. Transfer pot to the top of the stove. Add salt, corn and peppers. Cook, uncovered, over high heat for 5 minutes to thicken the liquid in the pot. Stir constantly. Remove from heat and stir in the yogurt. Add the salt and freshly ground pepper to taste.
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Serving Size: 1 Serving (455g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 150 | ||
Calories from Fat: 46 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.1g | 7 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 9.5mg | 3 % | |
Sodium 435.8mg | 15 % | |
Potassium 421.3mg | 11 % | |
Total Carbohydrate 17.1g | 5 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 16g | ||
Protein 9.2g | 13 % | |
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: 150
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