This recipe has Fat (total lipid) as 114%, Protein as 105% and Sodium as 80.7% (as a percentage of RDA).
You'll likely need to take these into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.3% of RDA
• Calories: 59.7% of RDA
• Carbs: 6.7% of RDA
• Fat (total lipid): 114% of RDA
• Fiber: 21.0% of RDA
• Fructose: 3.2% of RDA
• Protein: 105% of RDA
• Sodium: 80.7% of RDA
• Sugar: 15.9% of RDA
• Vitamin A (IU): 166% of RDA
• Vitamin B6: 124% of RDA
• Vitamin C: 8.8% of RDA
• Iron: 1.2% of RDA
• Magnesium: 39.4% of RDA
• Manganese: 8.0% of RDA
• Niacin: 158% of RDA
• Potassium: 74.4% of RDA
• Zinc: 135% of RDA
If any nutritional component is greater than 75% of RDA
(or any vitamin/mineral is greater than 600% of RDA),
the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
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PREPARATION
1.
Cut pork shoulder into 2-3 inch cubes, season with salt and pepper.
2.
Working in batches to not overcrowd brown pork shoulder in Dutch oven and set aside.
Achieving a good sear is one step that will add depth of flavor to the dish.
3.
Add chopped onion to Dutch oven and cook over low heat allowing the onions to deglaze the pan in a sense pulling browned bits etc from the bottom of the Dutch oven.
4.
Add chile powder, cumin and oregano to the onions and cook over medium heat stirring regularly until the mixture dries out and you can smell the spices starting to become aromatic. (usually 2 minutes) Poor in chicken stock and and stir well. It should boil rapidly mixing with the onion chile powder mixture creading a deep red sauce.
5.
Stir in 2 tablespoons of tomato paste and return seared pork to the pot. There should be enough liquid to just cover the pork, if not add more chicken stock.
6.
Simmer over low heat, stirring occasionally, for 2-3 hours or until the pork is tender.
7.
Test for seasoning and adjust accordingly before serving.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
A gluten-free variant of this recipe can be made.
Just substitute gluten-free chicken stock for chicken stock.
2.
Make it Soy Free!
A soy-free variant of this recipe can be made.
Just substitute gluten-free chicken stock for chicken stock.
3.
Make it Wheat Free!
A wheat-free variant of this recipe can be made.
Just substitute gluten-free chicken stock for chicken stock.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 1194
Protein 118 g
Carbohydrates 18.5 g
Iron 0.25 mg
Fiber 5.89 g
Calcium 3.00 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
