Heat 1 tbsp oil in a large saucepan on medium-high. Add pork and cook for 2 minutes or until almost opaque in center, stirring frequently; set aside on a plate.
Cook mushrooms in remaining 1 tbsp oil for 4 minutes or until mushrooms are soft, stirring occasionally. Return pork to any accumulated juices back to pan. Add tomatoes, broth and jalapeno. Bring to a boil over high heat, then reduce to a simmer, cover tightly and cook for 10 minutes. Stir in remaining ingredients and cook for 5 minutes.
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Serving Size: 1 Serving (365g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 318 | ||
Calories from Fat: 216 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24g | 32 % | |
Saturated Fat 12.8g | 64 % | |
Monounsaturated Fat 3.6g | ||
Polyunsanturated Fat 6g | ||
Cholesterol 38.8mg | 12 % | |
Sodium 760.8mg | 26 % | |
Potassium 869.8mg | 23 % | |
Total Carbohydrate 9.8g | 3 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 7.5g | ||
Protein 19g | 27 % | |
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: 318
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