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Pork Chili Verde

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)237.2103
Energy (kCal)6563.1183
Carbohydrates (g)41.0356
Total fats (g)596.6115
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Simmer diced pork in large pot of water until tender. Drain pork and return to pot. | 2. Add remaining ingredients and simmer until heated thoroughly. | 3. Restaurant Recipe: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Food Network Kitchens have not tested this recipe in the proportions indicated and therefore cannot make representation as to the results. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pork 3 3/4 diced 6395.76 0.0 236.6091 596.5407
    green enchilada sauce 1 can - - - -
    cilantro leaf 1/3 bunch chopped - - - -
    onion 1/3 chopped 20.0 4.67 0.55 0.05
    green onion 1/3 bunch chopped - - - -
    jalapeno 1 seeded chopped 1.6312 0.3656 0.0512 0.0208
    chilies 1 1/2 1/2 canned diced 145.7271 36.0 0.0 0.0
    garlic powder - - - -
    black pepper ground - - - -

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



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