Start to Finish: 30 minutes
Makes: 4 servings (about 6 cups)
1. In a large saucepan cook pork, onion, and garlic in hot oil until pork is no longer pink. Remove pork mixture from saucepan; set aside. Add chicken broth, carrots, cumin, and red pepper to saucepan. Bring to boiling; reduce heat. Simmer, covered, for 7 to 9 minutes or until carrots are crisp-tender. Stir in pork mixture, hominy, and cilantro. Cook and stir until heat through. Top each serving with radishes.
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Serving Size: 1 Serving (498g) | ||
Recipe Makes: 4 | ||
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Calories: 532 | ||
Calories from Fat: 385 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 42.8g | 57 % | |
Saturated Fat 13g | 65 % | |
Monounsaturated Fat 19.3g | ||
Polyunsanturated Fat 5.7g | ||
Cholesterol 57.1mg | 18 % | |
Sodium 1868.9mg | 64 % | |
Potassium 446.5mg | 12 % | |
Total Carbohydrate 23.1g | 7 % | |
Dietary Fiber 4.3g | 17 % | |
Sugars, other 18.8g | ||
Protein 13.4g | 19 % | |
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: 532
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