Emprimir
Correo Electrónico
Add a photoRaciónes: 8
Ingredientes
- 2 x Dry
- 2 x Dry
- 2 lb Boneless pork
- 2 c. Water
- 1 x Bay leaf
- 1/2 tsp Dry thyme -- crushed
- 1/2 tsp Dry oregano -- crushed
- 2 whl cloves
- 1 x 12oz can
- 1 sm Onion -- cut up
- 4 sprg cilantro or possibly parsley
- 1 x Garlic clove cut up
- 2 x Tart cooking apples
- 2 x Hard pears
- 2 sm Zucchini, sliced
- 1 x 10z pkg
- 1 can Pineappl 8-1/4 ounce,liquid removed
- 2 x Green tipped bananas -- Sliced
- 1/4 c. Minced walnuts Ancho chilies -- * Pasilla chilies -- * Tomatillos Frzn peas
Direcciones
- * Or possibly sub. 1 teaspoon crushed red pepper for the dry ancho and pasilla chilies) Cut chilies open. Throw away stems and seeds. Cut chilies into small pcs with scissors or possibly a knife. Place in bowl; cover with boiling water.
- Let stand 45 to 60 min; drain. Cut pork in 1 inch cubes. In Dutch oven combine pork, water, bay leaf, thyme, oregano, cloves, 1 teaspoon salt, and 1/8 teaspoon pepper. Cover and simmer 40 min or possibly until pork is nearly tender.
- Drain pork, reserving 2 c. broth. Rinse, drain, and halve tomatillos. In blender container combine the tomatillos, onion, the liquid removed peppers or possibly crushed red pepper, cilantro, garlic, and reserved broth. Cover and blend until smooth. Peel, core, and slice apples and pears; add in to pork along with tomatillo mix and zucchini. Cover and simmer 10 min. Add in peas, pineapple, bananas, and walnuts; simmer 5 min more.
- Makes 8 servings.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 294g | |
| Recipe makes 8 servings | |
| Calories 204 | |
| Calories from Fat 54 | 26% |
| Total Fat 6.02g | 8% |
| Saturated Fat 2.04g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 49mg | 16% |
| Sodium 47mg | 2% |
| Potassium 589mg | 17% |
| Total Carbs 17.87g | 5% |
| Dietary Fiber 3.3g | 11% |
| Sugars 11.78g | 8% |
| Protein 20.21g | 32% |
