Bean ,corn, Cactus, and Pork Rind Chowder Recipe

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Bean ,corn, Cactus, and Pork Rind Chowder

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Ingredients:

Serving

250 g beans, whole and cooked , plus their cooking broth
2/3 cup canned corn niblet
3 tbsp cooking oil
1/2 medium onion, chopped
2 tbsp flour
4 nopales (cactus paddles(cooked or canned, in julienne pieces)
1/4 lb pork rind, crumbled in bite size pieces
2 fresh serrano chilies, thinly sliced
salt , to taste

Directions:

Sautee onion in oil, and when transluscent, blend in the flour, stirring until it is foamy.
Add one cup of bean broth and cook for 4 minutes, stirring so no lumps form.
Add the beans and sufficient bean cooking broth to make it soupy.
Add the julienned cactus and the corn niblets.
Serve hot, garnishing with the crumbled pork rind and the serrano chiles to taste.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	237.62 Kcal (995 kJ)
Calories from fat	182.23 Kcal
		% Daily Value*
Total Fat	20.25g	31%
Cholesterol	13.61mg	5%
Sodium	79.22mg	3%
Potassium	143.26mg	3%
Total Carbs	11.62g	4%
Sugars	2.21g	9%
Dietary Fiber	2.11g	8%
Protein	3.69g	7%
Vitamin C	5.1mg	9%
Iron	0.6mg	3%
Calcium	32.3mg	3%

Amount Per 100 g
Calories	220.85 Kcal (925 kJ)
Calories from fat	169.37 Kcal
		% Daily Value*
Total Fat	18.82g	31%
Cholesterol	12.64mg	5%
Sodium	73.63mg	3%
Potassium	133.15mg	3%
Total Carbs	10.8g	4%
Sugars	2.05g	9%
Dietary Fiber	1.96g	8%
Protein	3.43g	7%
Vitamin C	4.8mg	9%
Iron	0.6mg	3%
Calcium	30mg	3%

* 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.

Tastes

salty
savory
bitter
sweet

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