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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> US >> US

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| 1. Heat the olive oil in a Dutch oven or heavy saucepan over medium-high heat. Add the cubed pork, garlic, onion, cumin and oregano. Cook and stir until pork is browned. | 2. Cook and stir for a few more minutes, then pour in the vegetable broth. Reduce the heat to low, and simmer for about 30 minutes. | 3. Add the potato to the stew, and simmer for about 45 minutes. You can roast your chilies during this time, peel, seed chop and add to the stew along with the serrano peppers. If the stew becomes too dry, add a little water. When the potatoes are soft and the pork is tender, add the tomatoes. Cook for about 10 minutes, then remove from the heat and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
pork shoulder	1	pound	boneless cubed	575.7346	0.0	102.1816	15.4134
garlic	4	cloves	chopped	17.88	3.9672	0.7632	0.06
onion	1		chopped	60.0	14.01	1.65	0.15
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
mexican oregano	1	teaspoon		806.9352	0.0	179.5204	4.5333
anaheim chile	2	pounds	roasted	806.9352	0.0	179.5204	4.5333
serrano chile pepper	4		diced	806.9352	0.0	179.5204	4.5333
russet potato	1		peeled cubed	-	-	-	-
rom tomato	3		chopped	806.9352	0.0	179.5204	4.5333
vegetable broth	1	can		196.68	31.886	7.2116	4.6488
salt	to taste			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.