Melt drippings in Dutch oven or large, heavy saucepan over med low heat. Stir in onion, cover pan, and sweat onion several min, until onion softens and becomes translucent but has not begun to brown. Add pork, raise temp to med, and cook until pork has lost its raw color. Sprinkle flour over pork and stir to combine. Continue cooking several more min as pork givbes off liquid and blends w/flour to make a thick liquid. Pour in stock, and scrape mixture up from bottom to loosen any browned bits. Add chile, salt and herb sachet. Reduce heat to low simmer and cook uncovered 1 hour.
Stir in potato and cook another 45 min to 1 hour, until pork and potato are tender and flavors have blended together. Discard sachet. Ladle into bowls and serve hot.
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|Serving Size: 1 Serving (371g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 25 (25%)|
|Amt Per Serving||% DV|
|Total Fat 2.8g||4 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 2.5mg||1 %|
|Sodium 776.8mg||27 %|
|Potassium 428mg||11 %|
|Total Carbohydrate 13.1g||4 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 11.6g|
|Protein 5.9g||8 %|
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Calories per serving: 100
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