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Nutrition Facts
Servings Per Recipe: 8
Serving Size: 1 serving
Amount Per Serving
  • Calories 107.2
  • Total Fat 6.9 g
  • Saturated Fat 1.3 g
  • Polyunsaturated Fat 1.4 g
  • Monounsaturated Fat 4.4 g
  • Cholesterol 7.1 mg
  • Sodium 1,178.6 mg
  • Potassium 473.8 mg
  • Total Carbohydrate 9.7 g
  • Dietary Fiber 2.7 g
  • Sugars 3.8 g
  • Protein 3.8 g
  • Vitamin A 3.3 %
  • Vitamin B-12 3.3 %
  • Vitamin B-6 9.4 %
  • Vitamin C 24.4 %
  • Vitamin D 0.0 %
  • Vitamin E 2.1 %
  • Calcium 3.5 %
  • Copper 9.7 %
  • Folate 4.5 %
  • Iron 8.7 %
  • Magnesium 6.9 %
  • Manganese 23.0 %
  • Niacin 19.0 %
  • Pantothenic Acid 2.6 %
  • Phosphorus 11.6 %
  • Riboflavin 6.3 %
  • Selenium 8.9 %
  • Thiamin 8.8 %
  • Zinc 4.4 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Stove Top Pork Chili Verde

View the full Stove Top Pork Chili Verde Recipe & Instructions
Submitted by: TGIRL09

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Stove Top Pork Chili Verde

46 calories of Extra Light Olive Oil, (0.38 tbsp)

27 calories of Tomatillos, (85 grams)

14 calories of Pork Tenderloin, (7 grams)

10 calories of Onions, raw, (0.25 medium (2-1/2" dia))

4 calories of Garlic, (1 cloves)

3 calories of Chicken Broth, (0.31 cup (8 fl oz))

2 calories of Pepper, black, (0.13 tbsp)

2 calories of Oregano, ground, (0.13 tbsp)

1 calories of Jalapeno Peppers, (0.25 pepper)

0 calories of Salt, (0.13 tbsp)


Nutrition & Calorie Comments  

This...was...amazing! My only issue, and likely because I let it reduce a bit too much, was that I only got about 5.5 cups out of it. No worries, though; even if I count double calories for a double serving it's crazy low-cal and sooo delicious. Even freezes well! A+ Submitted by:
PRIM8PHD

(9/28/12)
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Yeah. This rocks. I'll make this again before the year's out. Mine's a little different. I did use the blender, but I used low sodium chicken broth and no salt whatsoever. Instead of jalapenos, I used fresh green chiles -- seeds included. What I lack in salt I made up for in spicy. Love it. Submitted by:
AUSTEXGUY

(9/3/10)
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