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Ingredients
US|METRIC
10 SERVINGS
- 1 1/2 lb. beef short ribs (cut into cubes)
- 2 lb. chuck roast (or pot roast, cut into cubes)
- 1/8 medium white onion
- 3 stalks celery
- 3 carrots (peeled and cut into 2” pieces)
- 2 cloves garlic (peeled and left whole)
- 6 peppercorns
- 1 1/2 tsp. thyme
- 8 chiles (puya)
- 2 guajillo chiles
- 2 pasilla chiles
- 2 Tbsp. avocado oil (grapeseed, or other healthy oil)
- 4 peppercorns
- 2 cloves
- 1/2 tsp. Mexican oregano
- 1 tsp. fresh ginger
- 3 plum tomatoes (medium)
- 4 cloves garlic
- 1/8 medium white onion
- 1/4 tsp. salt
- 1 1/2 cups frozen sweet corn (or fresh, or you can use 2 ears of fresh corn)
- frozen green beans (or A fistful of fresh)
- 1/2 head cabbage (chopped into large pieces)
- 5 small potatoes (peeled and cubed)
- 5 stems epazote (fresh, without stems)
- 1 Tbsp. salt
- 1 chayote (cut into 6 pieces, You do not need to remove the seed from the chayote. It is edible and delicious)
- 2 zucchini (cut into quarters)
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NutritionView More
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630Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories630Calories from Fat400 |
% DAILY VALUE |
Total Fat44g68% |
Saturated Fat18g90% |
Trans Fat |
Cholesterol110mg37% |
Sodium890mg37% |
Potassium1200mg34% |
Protein31g |
Calories from Fat400 |
% DAILY VALUE |
Total Carbohydrate27g9% |
Dietary Fiber5g20% |
Sugars5g |
Vitamin A70% |
Vitamin C90% |
Calcium8% |
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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