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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put the pork in a skillet with about 1/2 cup of the juice from the tomatoes, cover and simmer for about 1/2 hour. Uncover the pan add the onions, celery, oregano and sage. | 2. Cook over high heat, stirring, until the liquid has evaporated 8-10 minutes. Add bay leaves and stir in the tomatoes with the liquid. | 3. Scrap all the brown bits off the bottom of the skillet. | 4. Lower heat, cover and simmer for a further 30 minutes. | 5. Stir in the bell peppers and chilies cover and continue to simmer, stir occasionally, until the meat is very tender about 15 minutes. If the sauce is too thin for your liking, uncover and continue to cook until it is as thick as you like it. Spoon chili over rice, noodles or serve with warm corn tortillas. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork shoulder	1	lb	boneless trimmed cut lean	575.7346	0.0	102.1816	15.4134
tomato juice	1	can		61.934	12.8604	3.0967	1.0565
onion	2		chopped	88.0	20.548000000000002	2.42	0.22
oregano	1	teaspoon		2.65	0.6892	0.09	0.0428
celery	1 1/2	cups	sliced	24.24	4.4996	1.0454	0.2576
sage	1/2	teaspoon	dried	-	-	-	-
bay leaf	2			-	-	-	-
green pepper	1		seeded chopped sweet	32.8	7.6096	1.4104	0.2788
anaheim chilies	2		seeded chopped	-	-	-	-
jalapeno pepper	2		seeded chopped	3.2625	0.7312	0.1024	0.0416

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