Chili, White Pork
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
Uncured Bacon, cooked - RESERVE FAT (Actually use the fat!)Onion, 1/2 medium yellow, chopped1 serving Garlic, 3 cloves, minced .25 cup Poblano Pepper, seeded and chopped 1.5 cup Sweet Potato, diced 2 tsp Ground Cumin 2 tsp Oregano, dried 1 tsp Sea Salt .25 tsp Cracked Black Pepper 1.5 cup Zucchini, diced 1 cup White Cooking Wine 4 cup Chicken Stock 2 cup Maple-Dijon Pork Tenderloin Recipe Leftovers 1 cup Roasted Tomatilla Salsa .5 cup Cashew Butter 1 Tblsp Lime Juice
Cook bacon. Reserve bacon fat and store bacon!
Heat the bacon fat in a large stockpot over medium-high heat. Sauté the onion and garlic for 2 minutes, until fragrant. Add the peppers, sweet potatoes, cumin, oregano, salt, and pepper and sauté for 5 minutes more, until the vegetables begin to soften.
Add the zucchini and wine and bring to a boil. Reduce the heat and simmer for 5 minutes. Add the remaining ingredients, cover, and cook for 10 minutes longer, until the vegetables are soft and the pork is warmed through.
Serving Size: Serves 6-8
Heat the bacon fat in a large stockpot over medium-high heat. Sauté the onion and garlic for 2 minutes, until fragrant. Add the peppers, sweet potatoes, cumin, oregano, salt, and pepper and sauté for 5 minutes more, until the vegetables begin to soften.
Add the zucchini and wine and bring to a boil. Reduce the heat and simmer for 5 minutes. Add the remaining ingredients, cover, and cook for 10 minutes longer, until the vegetables are soft and the pork is warmed through.
Serving Size: Serves 6-8
Nutritional Info Amount Per Serving
- Calories: 160.0
- Total Fat: 12.0 g
- Cholesterol: 40.0 mg
- Sodium: 540.0 mg
- Total Carbs: 0.0 g
- Dietary Fiber: 0.0 g
- Protein: 12.0 g
Member Reviews