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Description
This recipe is courtesy of Isabel Eats.
Ingredients
US|METRIC
10 SERVINGS
- 3 1/2 lb. boneless pork shoulder (diced into bite-sized chunks)
- 1 1/2 Tbsp. kosher salt (for marinade)
- 1 Tbsp. black pepper
- 2 tsp. coarse-ground mustard
- 1 Tbsp. olive oil
- 1 medium yellow onion
- 6 garlic cloves (minced)
- 1 can fire-roasted diced tomatoes (14.5 ounce per can)
- 1 can black beans (undrained, 15 ounce per can)
- 1 can red kidney beans (dark, undrained, 15 ounce per can)
- 1/2 Tbsp. kosher salt (for simmering)
- 3 chipotle peppers in adobo sauce (diced)
- 2 tsp. red wine vinegar
- 1/2 tsp. fish sauce
- 1 Tbsp. ancho chili powder
- 1 tsp. smoked paprika
- 1/2 tsp. ground cumin
- 1/8 tsp. ground cloves
- 1/8 tsp. ground cinnamon
- 1 pinch ground allspice
- 2 medium sweet potatoes (diced)
- 1 poblano pepper (large, diced)
- sour cream (for serving)
- cilantro (for serving)
- avocado slices (for serving)
- tortilla chips (for serving)
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Directions
- In a large bowl, combine the pork, 1 1/2 tablespoons of kosher salt, black pepper, and coarse-ground mustard. Stir together until the meat is fully coated. Set aside.
- Heat the olive oil in a large Dutch oven over medium-high heat. Add the onions and cook for 10 minutes, stirring occasionally.
- Add the garlic and cook for 30 seconds, until fragrant.
NutritionView More
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320Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories320Calories from Fat70 |
| % DAILY VALUE |
| Total Fat8g12% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol95mg32% |
| Sodium1740mg73% |
| Potassium980mg28% |
| Protein43g |
| Calories from Fat70 |
| % DAILY VALUE |
| Total Carbohydrate19g6% |
| Dietary Fiber5g20% |
| Sugars2g |
| Vitamin A80% |
| Vitamin C35% |
| Calcium6% |
| 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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