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Ingredients
US|METRIC
11 SERVINGS
- 3 Tbsp. olive oil
- 4 lb. pork shoulder butt (boneless, trimmed and cut into 1.5” inch chunks, boneless pork butt country ribs are a good substitute)
- kosher salt
- pepper
- 1 onion (large, chopped)
- 1 tsp. fennel seeds (coarsely ground)
- 1/2 cup dry white wine (e.g. sauvignon blanc -- serve the rest of the bottle with your feast!)
- 2 cups chicken stock (homemade or store-bought)
- 1 lemon (plus 4 long strips of peel removed with a sharp vegetable peeler)
- 1 1/2 lb. potatoes (new, petite, scrubbed and– left whole or cut in half, depending on size)
- 2 cups frozen peas
- 4 large eggs
- 1/2 cup pecorino romano (freshly grated)
- 2 Tbsp. tarragon (finely chopped)
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NutritionView More
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470Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories470Calories from Fat240 |
% DAILY VALUE |
Total Fat27g42% |
Saturated Fat9g45% |
Trans Fat |
Cholesterol190mg63% |
Sodium570mg24% |
Potassium1090mg31% |
Protein38g |
Calories from Fat240 |
% DAILY VALUE |
Total Carbohydrate19g6% |
Dietary Fiber4g16% |
Sugars4g |
Vitamin A15% |
Vitamin C45% |
Calcium20% |
Iron20% |
* 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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