Directions:
- In a large skillet, stir-fry the pork, onions and garlic in oil for 3 minutes. Stir in the broth, peppers, tomato paste, salsa, chili powder and salt. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until pork is no longer pink, stirring occasionally.
- Combine the flour and water until smooth; gradually add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 237.16 Kcal (993 kJ) | ||
| Calories from fat | 53.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.96g | 9% | |
|---|---|---|---|
| Cholesterol | 73.69mg | 25% | |
| Sodium | 519.66mg | 22% | |
| Potassium | 841.72mg | 18% | |
| Total Carbs | 17.98g | 6% | |
| Sugars | 6.11g | 24% | |
| Dietary Fiber | 3.16g | 13% | |
| Protein | 26.5g | 53% | |
| Vitamin C | 46.1mg | 77% | |
| Iron | 1.9mg | 10% | |
| Calcium | 38.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 87.8 Kcal (368 kJ) | ||
| Calories from fat | 19.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.21g | 9% | |
|---|---|---|---|
| Cholesterol | 27.28mg | 25% | |
| Sodium | 192.4mg | 22% | |
| Potassium | 311.63mg | 18% | |
| Total Carbs | 6.66g | 6% | |
| Sugars | 2.26g | 24% | |
| Dietary Fiber | 1.17g | 13% | |
| Protein | 9.81g | 53% | |
| Vitamin C | 17.1mg | 77% | |
| Iron | 0.7mg | 10% | |
| Calcium | 14.4mg | 4% | |
* 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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