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Ingredientes
- 1 pound pinto beans
- 1 tbsp. veg. oil
- 2 teaspoon chopped garlic
- 1 c. minced onion
- 1 c. minced celery
- 1 c. minced carrots
- 1 pound boneless pork shoulder, cut in sm. pcs
- 1 (16 ounce.) can whole tomatoes
- 4 (13 3/4 ounce.) cans beef broth
- 1/2 c. minced parsley
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 can green chilies
Direcciones
- Soak beans overnight. In skillet put oil, garlic, onions, celery and carrots. Cook till soft. Put in large pot. In skillet add in a little more oil and meat. Brown. Add in to pot. Add in beans, tomatoes, broth, parsley, salt, pepper, and chilies. Simmer 3 hrs till beans become soft. When done remove 2 c. beans to the blender. Blend till smooth. Add in back to pot. (Note: Recipe calls for 4 cans broth. I use 5 cans. I like more soup. I also make my own broth. 7 c. or possibly 9 c.. I use cubes).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 245g | |
| Recipe makes 8 servings | |
| Calories 298 | |
| Calories from Fat 46 | 15% |
| Total Fat 5.18g | 6% |
| Saturated Fat 1.21g | 5% |
| Trans Fat 0.04g | |
| Cholesterol 23mg | 8% |
| Sodium 558mg | 23% |
| Potassium 1194mg | 34% |
| Total Carbs 42.76g | 11% |
| Dietary Fiber 10.5g | 35% |
| Sugars 4.75g | 3% |
| Protein 20.79g | 33% |
