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Pete's & Olga's Chili Verde

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)311.232
Energy (kCal)2653.9539
Carbohydrates (g)26.7197
Total fats (g)138.3257
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Boil pork gently for 20 minutes. | 2. Sauté boiled pork in 3 tbsp olive oil until browned and almost crusty, and set aside. | 3. Sauté onion, in stock pot, in 3 tbsp olive oil, adding green pepper, serrano pepper, cumin, oregano, and garlic as you go- in that order. | 4. Add pork. | 5. Then add enchilada sauce and green sauce. | 6. Simmer, covered about 45 minutes. | 7. Just before done check for seasonings and add cilantro. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pork shoulder 3 lbs boneless 1727.2039 0.0 306.5447 46.2401
    olive oil 6 tablespoons 716.04 0.0 0.0 81.0
    yellow onion 1 chopped 114.84 6.8382 0.8265 9.396
    green bell pepper 1 seeded chopped - - - -
    green onion 3 sliced 57.51 12.2262 2.0661 1.0011
    garlic clove 5 minced 22.35 4.959 0.9540000000000001 0.075
    serrano pepper 2 minced 1.4 0.2931 0.0761 0.0192
    cumin 1 teaspoon 7.875 0.929 0.374 0.4677
    oregano 1 1/2 1/2 3.975 1.0338 0.135 0.0642
    green enchilada sauce 1 can - - - -
    green enchilada sauce 1 - - - -
    cilantro 3/4 cup chopped 2.76 0.4404 0.2556 0.0624

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



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