Source: National Pork Producers Council
In kettle or Dutch oven, brown roast in hot oil on all sides. Drain off any excess fat. Seed and slice pepperoncini peppers. Add onion, sliced peppers, garlic, Italian seasoning and 1 cup of the broth to kettle. Sprinkle with salt and pepper. Cover and simmer 1 hour. Add red pepper strips; cook 15 minutes more.
Remove meat from kettle. Stir together the remaining 1 cup broth and cornstarch. Add to pepper mixture in kettle. Cook and stir until thickened and bubbly. Cook 1 minute more. Slice meat to serve with hot pasta and pepper sauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (1645g) | ||
Recipe Makes: 6 Servings | ||
|
||
Calories: 2054 | ||
Calories from Fat: 1017 (50%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 113g | 151 % | |
Saturated Fat 65.2g | 326 % | |
Monounsaturated Fat 36.8g | ||
Polyunsanturated Fat 4.8g | ||
Cholesterol 486.5mg | 150 % | |
Sodium 1632mg | 56 % | |
Potassium 4692.9mg | 123 % | |
Total Carbohydrate 138.3g | 41 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 137.8g | ||
Protein 123.4g | 176 % | |
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: 2054
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.