Directions:
- Over medium heat in a medium saucepan, heat the butter until melted. Then reduce the heat to low and slowly whisk in the flour to create a roux. Continue to cook until the butter has been absorbed into the flour and is a smooth consistency.
- Once the roux has cooked, return the mixture to medium-high heat. Add the stock and allow to simmer, whisking throughout the cooking process. Once simmered and thickened, 8 to 10 minutes, add the pork, chiles, spice and parsley. Allow this to cook for an additional 20 minutes, with reduced heat to medium-low. Finally, add the tomatoes and cook for a final 10 minutes. Taste and adjust spice to preference.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 769.57 Kcal (3222 kJ) | ||
| Calories from fat | 466.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 51.86g | 80% | |
|---|---|---|---|
| Cholesterol | 255.77mg | 85% | |
| Sodium | 482.6mg | 20% | |
| Potassium | 797.59mg | 17% | |
| Total Carbs | 19.8g | 7% | |
| Sugars | 5.04g | 20% | |
| Dietary Fiber | 0.57g | 2% | |
| Protein | 53.46g | 107% | |
| Vitamin C | 2.6mg | 4% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 3.8mg | 21% | |
| Calcium | 59mg | 6% | |
| Amount Per 100 g | |||
| Calories | 171.96 Kcal (720 kJ) | ||
| Calories from fat | 104.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.59g | 80% | |
|---|---|---|---|
| Cholesterol | 57.15mg | 85% | |
| Sodium | 107.83mg | 20% | |
| Potassium | 178.22mg | 17% | |
| Total Carbs | 4.42g | 7% | |
| Sugars | 1.13g | 20% | |
| Dietary Fiber | 0.13g | 2% | |
| Protein | 11.95g | 107% | |
| Vitamin C | 0.6mg | 4% | |
| Iron | 0.9mg | 21% | |
| Calcium | 13.2mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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