Directions:
- Cut potatoes into 1/2-inch pieces. Core and chop tomatoes. In a 5- to 6-quart pan, combine potatoes, tomatoes, broth, chilies, and garlic. Bring to a boil over high heat; cover, reduce heat, and simmer until potatoes are tender when pierced, 12 to 15 minutes.
- While potatoes simmer, trim off and discard excess fat from pork. Cut pork crosswise into 1/4-inch-wide strips, then cut strips in half. To a 10- to 12-inch nonstick frying pan, add oil and pork; cook over medium-high heat, stirring often, until pork is lightly browned, about 7 minutes. Remove from heat; set aside.
- When potatoes are tender, stir in pork; simmer just long enough to warm meat through, about 2 minutes. Add 1 or 2 drops of hot sauce, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1329.71 Kcal (5567 kJ) | ||
| Calories from fat | 326.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.31g | 56% | |
|---|---|---|---|
| Cholesterol | 172.33mg | 57% | |
| Sodium | 7925.16mg | 330% | |
| Potassium | 4451.16mg | 95% | |
| Total Carbs | 136.05g | 45% | |
| Sugars | 49.1g | 196% | |
| Dietary Fiber | 23.36g | 93% | |
| Protein | 100.03g | 200% | |
| Vitamin C | 190.9mg | 318% | |
| Vitamin A | 6.8mg | 227% | |
| Iron | 11.8mg | 65% | |
| Calcium | 316.8mg | 32% | |
| Amount Per 100 g | |||
| Calories | 59.38 Kcal (249 kJ) | ||
| Calories from fat | 14.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.62g | 56% | |
|---|---|---|---|
| Cholesterol | 7.7mg | 57% | |
| Sodium | 353.9mg | 330% | |
| Potassium | 198.77mg | 95% | |
| Total Carbs | 6.08g | 45% | |
| Sugars | 2.19g | 196% | |
| Dietary Fiber | 1.04g | 93% | |
| Protein | 4.47g | 200% | |
| Vitamin C | 8.5mg | 318% | |
| Vitamin A | 0.3mg | 227% | |
| Iron | 0.5mg | 65% | |
| Calcium | 14.1mg | 32% | |
* 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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