Full of vegetables and delicious morsels, it will warm you up on a cold day or kill a cold. This recipe is from the cookbook "Santa Fe Hot and Spicy Recipe" by Joan Stromquist.
1. In a large saucepan, saute vegetables (except roasted peppers) until crisp tender. Set aside.
2. Saute pork until just done, 5 minutes over medium heat. Set aside with vegetables.
3. In a stock pot, bring the chicken stock to a boil. Add the vegetables, pork, and roasted peppers and simmer for 5 minutes to heat through. Season with salt and pepper to taste.
4. Serve with a delicious bread, maybe some grated cheese/sour cream if you have a penchant for dairy as I do. Enjoy.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (770g) | ||
Recipe Makes: 6 Servings | ||
|
||
Calories: 381 | ||
Calories from Fat: 128 (34%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 14.2g | 19 % | |
Saturated Fat 2.7g | 13 % | |
Monounsaturated Fat 7.5g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 63.5mg | 20 % | |
Sodium 737.7mg | 25 % | |
Potassium 1201.6mg | 32 % | |
Total Carbohydrate 32.9g | 10 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 29.8g | ||
Protein 30.8g | 44 % | |
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: 381
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.