Try this Mexican Pork Stew recipe, or contribute your own.
Suggest a better descriptionIn a large Dutch oven heavy pot, heat the olive oil over medium-high heat. Add the pork and sausage and brown to render some of the fat from the meat, for about 5 to 7 minutes. Drain the fat, if preferred.
Add the onion, garlic, jalapeno pepper to the pot. Stir in the spices then add the diced tomatoes, beans and broth. Stir then cover and cook on medium-low for about 25 minutes.
Garnish with green onions and cilantro and serve with lime wedges.
To make this in a crockpot, follow step 1 to brown the meat then transfer the meat and the rest of the ingredients (with the exception of the green onions, cilantro and lime) to the crockpot and stir. Cook covered on low for about 6 to 8 hours or until the meat is tender.
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Serving Size: 1 (2417g) | ||
Recipe Makes: 1 | ||
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Calories: 110 | ||
Calories from Fat: 45 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5g | 7 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 18.8mg | 1 % | |
Potassium 469.7mg | 12 % | |
Total Carbohydrate 19.2g | 6 % | |
Dietary Fiber 6.4g | 25 % | |
Sugars, other 12.8g | ||
Protein 3.5g | 5 % | |
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: 110
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