Directions:
- In a Dutch oven, brown pork and onions until pork is no longer pink; drain. Stir in peppers and celery; cook for 5 minutes. Add garlic; cook 1 minute longer. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 45 minutes. Yield: 6-8 servings (2-1/2 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 530.81 Kcal (2222 kJ) | ||
| Calories from fat | 450.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 50.03g | 77% | |
|---|---|---|---|
| Cholesterol | 54.42mg | 18% | |
| Sodium | 75.25mg | 3% | |
| Potassium | 549.29mg | 12% | |
| Total Carbs | 11.55g | 4% | |
| Sugars | 5.48g | 22% | |
| Dietary Fiber | 3.08g | 12% | |
| Protein | 8.73g | 17% | |
| Vitamin C | 48.5mg | 81% | |
| Iron | 0.4mg | 2% | |
| Calcium | 49.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 226.32 Kcal (948 kJ) | ||
| Calories from fat | 192 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.33g | 77% | |
|---|---|---|---|
| Cholesterol | 23.2mg | 18% | |
| Sodium | 32.08mg | 3% | |
| Potassium | 234.2mg | 12% | |
| Total Carbs | 4.93g | 4% | |
| Sugars | 2.34g | 22% | |
| Dietary Fiber | 1.31g | 12% | |
| Protein | 3.72g | 17% | |
| Vitamin C | 20.7mg | 81% | |
| Iron | 0.2mg | 2% | |
| Calcium | 21mg | 5% | |
* 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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