Directions:
- In hot oil quickly saute the pork and then the beef, making sure to caramelize well. Add the julienned caramelized onions, the diced vegetables, the chilies, garlic puree and cook a minute or two. Add the chicken stock, bring to a boil then simmer for a few minutes. Add the black beans and finish with the red wine vinegar and chopped cilantro, salt and pepper. Serve and garnish with salsa.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 714.44 Kcal (2991 kJ) | ||
| Calories from fat | 303.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.67g | 52% | |
|---|---|---|---|
| Cholesterol | 104.45mg | 35% | |
| Sodium | 566.16mg | 24% | |
| Potassium | 1146.51mg | 24% | |
| Total Carbs | 60.38g | 20% | |
| Sugars | 4.87g | 19% | |
| Dietary Fiber | 17.33g | 69% | |
| Protein | 42.86g | 86% | |
| Vitamin C | 40.8mg | 68% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 4.4mg | 24% | |
| Calcium | 153.4mg | 15% | |
| Amount Per 100 g | |||
| Calories | 166.32 Kcal (696 kJ) | ||
| Calories from fat | 70.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.84g | 52% | |
|---|---|---|---|
| Cholesterol | 24.32mg | 35% | |
| Sodium | 131.8mg | 24% | |
| Potassium | 266.91mg | 24% | |
| Total Carbs | 14.06g | 20% | |
| Sugars | 1.13g | 19% | |
| Dietary Fiber | 4.03g | 69% | |
| Protein | 9.98g | 86% | |
| Vitamin C | 9.5mg | 68% | |
| Iron | 1mg | 24% | |
| Calcium | 35.7mg | 15% | |
* 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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