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Tex-Mex Pork Stew

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Submitted by VINNIE107

YIELD

8 servings

PREP

20 min

COOK

5 hrs

READY

5 hrs

Ingredients

1 ½ 680.4
POUNDS G PORK SHOULDER
1 237
CUP ML STOCK
¾ 177
CUP ML ONIONS
chopped
½ 7.5
TABLESPOON ML GARLIC CLOVES
crushed
16 462.4
OUNCES ML/G CORN
15 433.5
OUNCES ML/G BLACK BEANS
4 115.6
OUNCES ML/G GREEN CHILI PEPPERS
chopped
½ 2.5
TEASPOON ML CHILI POWDER
½ 2.5
TEASPOON ML OREGANO
8 231.2
OUNCES ML/G TOMATO SAUCE
1 15
TABLESPOON ML ALL-PURPOSE FLOUR

Directions

Bring all ingredients to boil in 4-qt pot, cover tightly, reduce heat, and simmer 2½ hours, until meat is tender.

Crockpot directions: pile all ingredients into crockpot and cook all day on LOW.

When done: skim off and discard fat.

It takes less than 8 minutes to assemble this stew.

Then you can pay it little or no attention as it simmers for about 2½ hours.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 248g (8.7 oz)
Amount per Serving
Calories 314 36% from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 78mg 26%
Sodium 152mg 6%
Total Carbohydrate 8g 8%
Dietary Fiber 5g 22%
Sugars g
Protein 56g
Vitamin A 5% Vitamin C 19%
Calcium 4% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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