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Add a photoRaciónes: 12
Ingredientes
- 4 pound chuck roast
- 1 1/2 pound lean pork
- 5 - 6 pound chicken, cut up
- 1 c. uncooked long grain white rice
- 1 can cream - style corn
- 3 quart. canned tomatoes
- 1/4 pound butter
- Pepper, salt and cayenne to taste
Direcciones
- Cover beef, pork and chicken with water in large stew pot. Cook meat till tender, 2 - 3 hrs. Cold. Remove bones and skin. Coarsely grind or possibly chop meat and put aside. Skim fat from broth. Strain. Add in rice and cook for 30 min, adding water if needed. Add in corn, tomatoes, butter and simmer 30 min. Add in meat and seasonings. Simmer 20 min. Stir well during this period to prevent sticking. This thick soup freezes beautifully. Make and enjoy as needed.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 633g | |
| Recipe makes 12 servings | |
| Calories 910 | |
| Calories from Fat 494 | 54% |
| Total Fat 55.21g | 69% |
| Saturated Fat 22.18g | 89% |
| Trans Fat 0.0g | |
| Cholesterol 276mg | 92% |
| Sodium 635mg | 26% |
| Potassium 1503mg | 43% |
| Total Carbs 23.3g | 6% |
| Dietary Fiber 2.6g | 9% |
| Sugars 5.79g | 4% |
| Protein 77.3g | 124% |
