Ingredients:
- 1/2 red onion, cut into wedges
- 1/2 cup julienne-cut yellow bell pepper
- 1/2 cup julienne-cut green bell pepper
- 1/2 cup julienne-cut red bell pepper
Directions:
- Combine first 4 ingredients.
- Sprinkle pork with 1/4 teaspoon salt and 1/4 teaspoon black pepper; toss. Heat a large skillet over medium-high heat. Add 1 tablespoon canola oil; swirl. Add pork, and cook for 3 minutes, browning on all sides. Remove pork from pan; keep warm.
- Heat pan over high heat, and add remaining 1 tablespoon canola oil, and swirl to coat. Add onion, and stir-fry for 1 minute. Add the bell peppers and jalapeño; stir-fry for 1 minute. Return pork to pan, and stir-fry for 1 minute. Stir in broth mixture, the remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper, and bring to a boil. Remove from heat, and stir in tomatoes. Sprinkle with cilantro.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 938.19 Kcal (3928 kJ) | ||
| Calories from fat | 336.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.44g | 58% | |
|---|---|---|---|
| Cholesterol | 294.78mg | 98% | |
| Sodium | 2142.49mg | 89% | |
| Potassium | 3583.76mg | 76% | |
| Total Carbs | 38.42g | 13% | |
| Sugars | 22.41g | 90% | |
| Dietary Fiber | 8.19g | 33% | |
| Protein | 108.8g | 218% | |
| Vitamin C | 102.6mg | 171% | |
| Iron | 6.7mg | 37% | |
| Calcium | 171.5mg | 17% | |
| Amount Per 100 g | |||
| Calories | 75.41 Kcal (316 kJ) | ||
| Calories from fat | 27.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.01g | 58% | |
|---|---|---|---|
| Cholesterol | 23.69mg | 98% | |
| Sodium | 172.2mg | 89% | |
| Potassium | 288.04mg | 76% | |
| Total Carbs | 3.09g | 13% | |
| Sugars | 1.8g | 90% | |
| Dietary Fiber | 0.66g | 33% | |
| Protein | 8.74g | 218% | |
| Vitamin C | 8.2mg | 171% | |
| Iron | 0.5mg | 37% | |
| Calcium | 13.8mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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