Chop onion (1 cup), cilantro (1/2 cup), and olives.
Shred pre-cooked Pork (about 2 cups) into small bit-size pieces.
Preheat large stock pot on medium-high 2-3 minutes. Place oil in pan, then add onions and port; cook and stir 2-3 minutes or until onions soften.
Reduce heat to low; add stock, marinade, beans, and potatoes, then cover; simmer 15-18 minutes or until pork is hot and flavors are blended.
Microwave rice following package instructions. Cut avocado into small bit-size pieces. Place rice in serving bowls; top with chili, avocado, cilantro, and olives
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (101g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 75 (83%)|
|Amt Per Serving||% DV|
|Total Fat 8.3g||11 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 5.5g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 0mg||0 %|
|Sodium 4.3mg||0 %|
|Potassium 222.9mg||6 %|
|Total Carbohydrate 4.5g||1 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 1.6g|
|Protein 1g||1 %|
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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: 90
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