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Ingredients
US|METRIC
6 SERVINGS
- 1 qt. beef stock (divided, 2 cups for peppers, 2 for beans)
- 3 oz. chili peppers (Dried, California or New Mexico)
- 28 oz. juice (can Whole, Peeled Tomatoes in, Unseasoned)
- 3 oz. tomato paste
- 2 tsp. ground cumin
- 1 Tbsp. chili powder
- 1 Tbsp. dried oregano
- 1 tsp. kosher salt
- 1/2 tsp. black pepper (freshly ground)
- 1/4 cup peanut (or Olive Oil)
- 2 Tbsp. potato flour (or Millet Flour, avoid using starches)
- 1 lb. pork shoulder (cut into 3/4” – 1” cubes)
- 1 lb. chuck (cut into 3/4” – 1” cubes)
- 2 Tbsp. olive oil
- 8 oz. yellow onion (1 1/2 cups, from about 2 medium finely chopped)
- 2 Tbsp. minced garlic (finely)
- 1 cup red wine (I used Cabernet Sauvignon)
- 8 oz. dried pinto beans (rinse and drain, no need to soak)
- 2 cups water
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NutritionView More
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560Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories560Calories from Fat250 |
| % DAILY VALUE |
| Total Fat28g43% |
| Saturated Fat8g40% |
| Trans Fat |
| Cholesterol105mg35% |
| Sodium1010mg42% |
| Potassium1420mg41% |
| Protein38g |
| Calories from Fat250 |
| % DAILY VALUE |
| Total Carbohydrate32g11% |
| Dietary Fiber3g12% |
| Sugars16g |
| Vitamin A15% |
| Vitamin C90% |
| Calcium10% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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