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Bean ,corn, Cactus, and Pork Rind Chowder

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)28.054
Energy (kCal)593.169
Carbohydrates (g)31.2127
Total fats (g)41.3548
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Sautee onion in oil, and when transluscent, blend in the flour, stirring until it is foamy. | 2. Add one cup of bean broth and cook for 4 minutes, stirring so no lumps form. | 3. Add the beans and sufficient bean cooking broth to make it soupy. | 4. Add the julienned cactus and the corn niblets. | 5. Serve hot, garnishing with the crumbled pork rind and the serrano chiles to taste. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    bean 250 g cooked 72.5 10.25 10.5 1.25
    corn niblet 2/3 cup canned - - - -
    cooking oil 3 tablespoons - - - -
    onion 1/2 chopped 22.0 5.1370000000000005 0.605 0.055
    flour 2 tablespoons 72.285 15.8257 1.1751 0.2804
    nopales 4 nopales canned - - - -
    pork 1/4 lb crumbled rind 426.384 0.0 15.7739 39.7694
    serrano chilies 2 sliced - - - -
    salt - - - -

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



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