This soup is hearty and low in fat and will feed 4 to 6 adults.
1. In a medium bowl, sprinkle Chili powder over pork. Toss to combine
2. In a large saucepan, heat 1 Tbsp oil over medium high heat. Cook the pork, about 4 min., or until cooked through, stirring occasionally. Remove pork from saucepan.
3. Add remaining oil to saucepan. Add poblano pepper, red sweet pepper, garlic, onion, coriander, and cumin to saucepan. Cook over medium high heat until vegetables are tender, about 5 min. Add tomatoes, broth and cinnamon. Bring to a boil. Reduce heat to low. Cover and simmer for 15 min. Uncover and add back pork and orange juice. Return to a simmer for 5 min. more. Stir in orange peel.
4. Ladle over cooked rice in bowls.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1430g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 2851 | ||
Calories from Fat: 1727 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 191.9g | 256 % | |
Saturated Fat 54.8g | 274 % | |
Monounsaturated Fat 79.8g | ||
Polyunsanturated Fat 40.7g | ||
Cholesterol 1012.1mg | 311 % | |
Sodium 944.3mg | 33 % | |
Potassium 3075.6mg | 81 % | |
Total Carbohydrate 5.8g | 2 % | |
Dietary Fiber 1.6g | 7 % | |
Sugars, other 4.2g | ||
Protein 258.4g | 369 % | |
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: 2851
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