Chili, White Pork
Nutritional Info
- Servings Per Recipe: 1
- 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
View full nutritional breakdown of Chili, White Pork calories by ingredient
Introduction
Modified from "Against the Grain" cookbook. Modified from "Against the Grain" cookbook.Number of Servings: 1
Ingredients
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Uncured Bacon, cooked - RESERVE FAT (Actually use the fat!)
Onion, 1/2 medium yellow, chopped
1 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
Tips
Gluten.Free, Dairy.Free, Egg.Free
Directions
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