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Ingredients
US|METRIC
8 SERVINGS
- 2 lb. pork shoulder (boneless, cut into 1-inch pieces)
- 4 Tbsp. olive oil
- 1 yellow onion (large, peeled, cut in half and thinly sliced)
- 3 garlic cloves (chopped)
- 1 red bell pepper (or a combination of red/yellow, cored and sliced into 1/3-inch rings)
- 1 green bell pepper (cored and sliced into 1/3-inch rings)
- 2 tomatoes (ripe, blanched in boiling water for 30 seconds, skin removed and diced)
- 1 bay leaf
- kosher salt (to taste)
- black pepper (freshly ground, to taste)
- 2 Tbsp. corn starch (dissolved in 2 Tbsp of cold water)
- 2 Tbsp. olive oil
- 1 yellow onion (peeled and finely diced)
- 1 carrot (peeled and finely diced)
- 2 cups white rice (dry, unrinsed)
- 3 cups vegetable broth
- fresh parsley (Chopped)
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NutritionView More
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470Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories470Calories from Fat170 |
| % DAILY VALUE |
| Total Fat19g29% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol75mg25% |
| Sodium550mg23% |
| Potassium660mg19% |
| Protein27g |
| Calories from Fat170 |
| % DAILY VALUE |
| Total Carbohydrate47g16% |
| Dietary Fiber3g12% |
| Sugars4g |
| Vitamin A45% |
| Vitamin C70% |
| 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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