Directions:
- Make a deep cut with a sharp knife across the meat.
- Combine salt pork, capers, oregano and vinegar with half the peppers, chilies and onions.
- Add 1 T oil.
- Pound into a smooth mixture and stuff this mixture into the cut in the roast.
- Melt lard in large saucepan and brown meat on all sides over high heat for 10 minutes.
- Add water, salt and remaining peppers, chilies and onions.
- Bring to a boil and simmer over moderate heat for 2 to 2 and 1/4 hours.
- Add potatoes, tomato and tomato puree, mixed with the rest of the olive oil.
- Stir into pot.
- Bring back into boil and cook, uncovered, for 30 minutes or until potatoes are soft and the sauce thickens.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 672.41 Kcal (2815 kJ) | ||
| Calories from fat | 326.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.23g | 56% | |
|---|---|---|---|
| Cholesterol | 201.03mg | 67% | |
| Sodium | 1307.9mg | 54% | |
| Potassium | 1208.11mg | 26% | |
| Total Carbs | 21.88g | 7% | |
| Sugars | 5.61g | 22% | |
| Dietary Fiber | 3.95g | 16% | |
| Protein | 64.06g | 128% | |
| Vitamin C | 29.1mg | 49% | |
| Vitamin A | 0.9mg | 28% | |
| Iron | 5.4mg | 30% | |
| Calcium | 100.7mg | 10% | |
| Amount Per 100 g | |||
| Calories | 115.36 Kcal (483 kJ) | ||
| Calories from fat | 55.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.22g | 56% | |
|---|---|---|---|
| Cholesterol | 34.49mg | 67% | |
| Sodium | 224.39mg | 54% | |
| Potassium | 207.27mg | 26% | |
| Total Carbs | 3.75g | 7% | |
| Sugars | 0.96g | 22% | |
| Dietary Fiber | 0.68g | 16% | |
| Protein | 10.99g | 128% | |
| Vitamin C | 5mg | 49% | |
| Vitamin A | 0.1mg | 28% | |
| Iron | 0.9mg | 30% | |
| Calcium | 17.3mg | 10% | |
* 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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