Directions:
- In a stockpot, combine the first eight ingredients; cover with water. Bring to a boil. Reduce heat; simmer, covered, 3 to 4 hours or until meat and beans are tender.
- Remove pork; cool slightly. Stir carrots, celery and tomatoes into bean mixture; return to a boil. Reduce heat; simmer, covered, until vegetables are crisp-tender. Add zucchini; cook 8-10 minutes longer or until crisp-tender.
- Meanwhile, remove pork from bone; discard bone. Cut pork into bite-size pieces; return to pot and heat through. Serve with tortillas. Yield: 16 servings (4 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 208.46 Kcal (873 kJ) | ||
| Calories from fat | 86.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.57g | 15% | |
|---|---|---|---|
| Cholesterol | 73.98mg | 25% | |
| Sodium | 107.01mg | 4% | |
| Potassium | 390.32mg | 8% | |
| Total Carbs | 4.13g | 1% | |
| Sugars | 1.61g | 6% | |
| Dietary Fiber | 1.52g | 6% | |
| Protein | 24.66g | 49% | |
| Vitamin C | 11.5mg | 19% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 1.3mg | 7% | |
| Calcium | 64.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 158.59 Kcal (664 kJ) | ||
| Calories from fat | 65.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.28g | 15% | |
|---|---|---|---|
| Cholesterol | 56.28mg | 25% | |
| Sodium | 81.42mg | 4% | |
| Potassium | 296.96mg | 8% | |
| Total Carbs | 3.14g | 1% | |
| Sugars | 1.22g | 6% | |
| Dietary Fiber | 1.16g | 6% | |
| Protein | 18.76g | 49% | |
| Vitamin C | 8.8mg | 19% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 1mg | 7% | |
| Calcium | 49.1mg | 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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