1. Heat enough oil to cover bottom of large, heavy pan until oil is sizzling. 2. Dry meat well; add enough to pan to brown without crowding. Brown on high heat; turn when brown on one side; brown the second and continue until all sides of meat are completely brown. Remove; set aside. 3. Repeat with rest of meat. 4. Reduce heat; add onions and garlic to pan; cook over low heat until soft. 5. Return meat with its juice to pan; add next six ingredients; bring liquid to a boil. Reduce heat; simmer, partially covered, 2 to 3 hours or until meat is tender. 6. With knife or spoon, break meat up into bite-size pieces. Season with salt and pepper and serve over rice.
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|Serving Size: 1 Serving (1126g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 650 (44%)|
|Amt Per Serving||% DV|
|Total Fat 72.2g||96 %|
|Saturated Fat 25.7g||128 %|
|Monounsaturated Fat 32.7g|
|Polyunsanturated Fat 5.5g|
|Cholesterol 224.5mg||69 %|
|Sodium 377.6mg||13 %|
|Potassium 1748.7mg||46 %|
|Total Carbohydrate 123g||36 %|
|Dietary Fiber 8.4g||33 %|
|Sugars, other 114.6g|
|Protein 78.5g||112 %|
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Calories per serving: 1478
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