Directions:
- In a large saucepan, heat the canola oil over medium heat.
- Add the garlic, onion, bell pepper, and carrots.
- Saute about 2 minutes, stirring often.
- Add the pork, paprika, sugar, cumin, and cayenne pepper.
- Add salt and pepper to taste.
- Brown the pork on all sides.
- Add the chicken stock, scraping the bottom and sides of the pan to deglaze it.
- Add the peanut butter and bring to a boil, stirring constantly.
- Reduce the heat and simmer, stirring occasionally, for about 25 minutes until the pork is tender.
- Serve with rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 702.57 Kcal (2942 kJ) | ||
| Calories from fat | 417.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 46.41g | 71% | |
|---|---|---|---|
| Cholesterol | 80.89mg | 27% | |
| Sodium | 645.96mg | 27% | |
| Potassium | 1375.65mg | 29% | |
| Total Carbs | 29.93g | 10% | |
| Sugars | 11.71g | 47% | |
| Dietary Fiber | 5.82g | 23% | |
| Protein | 47.25g | 95% | |
| Vitamin C | 28.3mg | 47% | |
| Vitamin A | 0.8mg | 26% | |
| Iron | 12.9mg | 72% | |
| Calcium | 66.6mg | 7% | |
| Amount Per 100 g | |||
| Calories | 136.34 Kcal (571 kJ) | ||
| Calories from fat | 81.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.01g | 71% | |
|---|---|---|---|
| Cholesterol | 15.7mg | 27% | |
| Sodium | 125.35mg | 27% | |
| Potassium | 266.96mg | 29% | |
| Total Carbs | 5.81g | 10% | |
| Sugars | 2.27g | 47% | |
| Dietary Fiber | 1.13g | 23% | |
| Protein | 9.17g | 95% | |
| Vitamin C | 5.5mg | 47% | |
| Vitamin A | 0.1mg | 26% | |
| Iron | 2.5mg | 72% | |
| Calcium | 12.9mg | 7% | |
* 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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