Directions:
- Cut pork meat in small pieces (1.5 inches / 3 cm). Place shortening in pan, fry pork until golden. Reserve meat.
- Fry garlic, chili, onions and tomatoes in same fat. Add oregano and cilantro.
- Add reserved pork meat and cover with hot water. Bring to a boil and cook until meat is tender. Incorporate peas and cabbage. Season.
- Add rice, stir and cover with boiling water. When mixture starts to boil, lower heat and continue cooking until rice is done.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 923.22 Kcal (3865 kJ) | ||
| Calories from fat | 376.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 41.87g | 64% | |
|---|---|---|---|
| Cholesterol | 40.82mg | 14% | |
| Sodium | 31.35mg | 1% | |
| Potassium | 445.25mg | 9% | |
| Total Carbs | 105.86g | 35% | |
| Sugars | 3.21g | 13% | |
| Dietary Fiber | 3.39g | 14% | |
| Protein | 15.7g | 31% | |
| Vitamin C | 15.3mg | 26% | |
| Iron | 5.3mg | 30% | |
| Calcium | 37.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 343.84 Kcal (1440 kJ) | ||
| Calories from fat | 140.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.6g | 64% | |
|---|---|---|---|
| Cholesterol | 15.2mg | 14% | |
| Sodium | 11.68mg | 1% | |
| Potassium | 165.83mg | 9% | |
| Total Carbs | 39.43g | 35% | |
| Sugars | 1.2g | 13% | |
| Dietary Fiber | 1.26g | 14% | |
| Protein | 5.85g | 31% | |
| Vitamin C | 5.7mg | 26% | |
| Iron | 2mg | 30% | |
| Calcium | 14.1mg | 4% | |
* 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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