Try this Green Chili with Pork recipe, or contribute your own.
Suggest a better descriptionIn a large heavy duty casserole or Dutch oven (about 5 qt.) warm the oil over medium heat. Add onions, garlic, Jalapenos, and carrots. Cook,stirring once or twice, for 10 minutes. Stir in oregano and pork cubes and cook until pork has lost its pink color, about 20 minutes. Stir occasionally. Stir in the chicken stock, 1 ts of salt, crushed tomatoes and the grated potato. Bring to a boil, then lower the heat and cook partially covered, for 1 1/2 hours, stirring occasionally. Cut the Poblano into 1/2" strips. Add them to the chili and cook , stirring often, for another 30 to 45 minutes or until the pork is tender and the chili is thickened to your liking. Taste for correct seasonings and let cook another 5 minutes. Serve hot. NOTE: To roast Poblanos, stick them on a serving fork and turn over a gas burner until thoroughly charred. Wrap chilies in a paper bag after you roast them. When cool, rinse under cold running water, rubbing off the burned skin. Pat dry and de-stem chilies. These recipes were posted to the fidonet COOKING echo by Wesley Pitts in August 1993, and edited for Meal-master import by David Harmon. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/chili15.zip
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Serving Size: 1 Serving (991g) | ||
Recipe Makes: 6 | ||
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Calories: 871 | ||
Calories from Fat: 459 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 51g | 68 % | |
Saturated Fat 16.2g | 81 % | |
Monounsaturated Fat 23.9g | ||
Polyunsanturated Fat 6.1g | ||
Cholesterol 173mg | 53 % | |
Sodium 924.5mg | 32 % | |
Potassium 2183.4mg | 57 % | |
Total Carbohydrate 48.9g | 14 % | |
Dietary Fiber 7.3g | 29 % | |
Sugars, other 41.6g | ||
Protein 55.1g | 79 % | |
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: 871
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