In a large heavy kettle cook the onions and 6 of the garlic cloves, minced, in the oil over moderate heat, stirring, until the onions are softened, add the pork, the chilies, the water, and the salt, and simmer the mixture, uncovered, adding more water if necessary to keep the pork barely covered, for 1 1/2 hours. Stir in the potatoes, peeled and cut into 1-inch pieces, making sure they are covered by the cooking liquid, and simmer the mixture, stirring occasionally, for 30 minutes, or until the pork and the potatoes are tender. Stir in the remaining 2 garlic cloves, minced, and salt to taste and simmer the stew for 5 minutes. The stew may be frozen or made 3 days in advance, cooled, uncovered, and kept covered and chilled. Makes about 14 cups, serving 6 to 8. Gourmet December 1992
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|Serving Size: 1 Serving (6099g)|
|Recipe Makes: 1|
|Calories from Fat: 3562 (62%)|
|Amt Per Serving||% DV|
|Total Fat 395.8g||528 %|
|Saturated Fat 129.8g||649 %|
|Monounsaturated Fat 180.9g|
|Polyunsanturated Fat 47.4g|
|Cholesterol 1449.3mg||446 %|
|Sodium 1411mg||49 %|
|Potassium 9591.5mg||252 %|
|Total Carbohydrate 155.4g||46 %|
|Dietary Fiber 22.3g||89 %|
|Sugars, other 133.1g|
|Protein 369.8g||528 %|
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Calories per serving: 5738
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