Spicy pork chili-soup (2 cup servings)
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 346.3
- Total Fat: 6.9 g
- Cholesterol: 39.7 mg
- Sodium: 944.3 mg
- Total Carbs: 49.1 g
- Dietary Fiber: 9.6 g
- Protein: 26.5 g
View full nutritional breakdown of Spicy pork chili-soup (2 cup servings) calories by ingredient
Introduction
Entered mainly for calculating nutritional information, this is a spicy stew that increases fiber and veggie intake along with the pork. Entered mainly for calculating nutritional information, this is a spicy stew that increases fiber and veggie intake along with the pork.Number of Servings: 8
Ingredients
-
1+ lb. Pork pieces for stew
1 leek, washed thoroughly, and chopped - white and 2/3 green.
3 cloves garlic, minced
1 Tbsp. olive oil
4 cups (1 32 oz box) organic chicken broth
1 15-oz. can fire-roasted tomatoes for salsa (Very spicy!)
1 4-oz can green chili peppers, diced.
1 8-oz can mushroom pieces, undrained
1 15-oz can organic pinto beans, drained
1 15-oz can organic kidney beans, undrained
1 15-oz can kidney beans
2.5 cups cooked (not mushy) wild/ brown rice
Directions
In 4 qt or larger soup pot, Saute leek, garlic, and pork cubes in olive oil until pork loses pink color and leek is softened. Add chicken broth, tomatoes, and al-dente wild/brown rice. Bring to boil; lower to simmer and cook until meat is tender, about 15 minutes. Add undrained mushrooms, undrained kidney beans, drained pinto beans. Stir gently. Add cumin, chili powder and black pepper to taste. Simmer until well-heated, about 15 minutes Allow to sit at least 15 minutes to allow flavors to meld meld. Reheat if necessary. Serve 2 cup servings. Good with tortillas (which are not included in nutritional information).
Makes 4 quarts - about 8 servings (2 cup serving)
Number of Servings: 8
Recipe submitted by SparkPeople user CSMNETC.
Makes 4 quarts - about 8 servings (2 cup serving)
Number of Servings: 8
Recipe submitted by SparkPeople user CSMNETC.
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