1. Sautee meats until brown and drain as much or little fat as you like. Remove meat and set aside, but leave fat in pot.
2. Sautee fresh veggies in fat until they start to sweat a little, add spices to taste.
3. Return meat to pot, add canned tomato and broth, bring to a boil, reduce to simmer and cook for 2-3 hours or until veggies are soft. Cook longer (up to 6 hours total) to increase heat.
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|Serving Size: 1 Serving (310g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 362 (69%)|
|Amt Per Serving||% DV|
|Total Fat 40.2g||54 %|
|Saturated Fat 13.8g||69 %|
|Monounsaturated Fat 17.3g|
|Polyunsanturated Fat 5.1g|
|Cholesterol 83.9mg||26 %|
|Sodium 1060.1mg||37 %|
|Potassium 950.4mg||25 %|
|Total Carbohydrate 15.9g||5 %|
|Dietary Fiber 4.9g||20 %|
|Sugars, other 11g|
|Protein 25.4g||36 %|
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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: 522
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