Directions:
- Cook pork in oil in 4-quart dutch oven over medium heat, turning occasionally, until brown; drain. Add instant bouillon, garlic powder and water. Heat to boiling; reduce heat. Cover and simmer until pork is done, about 3 hours. Skim fat from broth. Add remaining ingredients.Heat to boiling; reduce heat. Cover and simmer until peppers and onions are crisp tender, about 5 minutes.
- Remove pork and vegetables to warm platter; keep warm; Skim any fat from broth again. Heat to boiling until reduced to 1 1/2 cups, about 5 to 10 minutes. Serve with pork.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 493.05 Kcal (2064 kJ) | ||
| Calories from fat | 224.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.9g | 38% | |
|---|---|---|---|
| Cholesterol | 190.08mg | 63% | |
| Sodium | 463.68mg | 19% | |
| Potassium | 1169.15mg | 25% | |
| Total Carbs | 6.48g | 2% | |
| Sugars | 2.93g | 12% | |
| Dietary Fiber | 1.88g | 8% | |
| Protein | 58.05g | 116% | |
| Vitamin C | 41.1mg | 68% | |
| Iron | 2.9mg | 16% | |
| Calcium | 63mg | 6% | |
| Amount Per 100 g | |||
| Calories | 109.93 Kcal (460 kJ) | ||
| Calories from fat | 49.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.55g | 38% | |
|---|---|---|---|
| Cholesterol | 42.38mg | 63% | |
| Sodium | 103.38mg | 19% | |
| Potassium | 260.67mg | 25% | |
| Total Carbs | 1.44g | 2% | |
| Sugars | 0.65g | 12% | |
| Dietary Fiber | 0.42g | 8% | |
| Protein | 12.94g | 116% | |
| Vitamin C | 9.2mg | 68% | |
| Iron | 0.6mg | 16% | |
| Calcium | 14mg | 6% | |
* 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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