Roast all the peppers on grill until skins are blistered-black
Place in sealed platic bag until cool
Peel chiles under cold running water, remove stems.
In a large stock pot - brown pork with a little EVOO
Add Garlic Salt and Seasoned Pepper to taste
Add chopped onion and carmelize
Add Chicken broth
Simmer for 30 minutes
Serve with warmed carb-balanced tortillas
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (290g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 39 (25%)|
|Amt Per Serving||% DV|
|Total Fat 4.3g||6 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 73.7mg||23 %|
|Sodium 618.3mg||21 %|
|Potassium 587.5mg||15 %|
|Total Carbohydrate 4.2g||1 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 3.5g|
|Protein 24.9g||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: 159
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