Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
885
Calories
99g
Protein
34g
Fat
44g
Carbs
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Chicken Liver | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 whole chicken breast (2 halves)
- 1 chicken thigh
- 1 chicken liver
- 1 1/2 pounds boneless pork shoulder
- 6 cups (1 1/2 quarts) cold water
- 1/2 pound dried Great Northern beans, washed, sorted, and soaked overnight in 2 cups cold water
- 2 large yellow onions, finely chopped
- 4 cups (1 quart) canned tomatoes (preferably home- canned), with their liquid
- 4 cups (1 quart) canned whole-kernel corn (preferably home-canned), well drained
- 4 cups (1 quart) canned green peas (preferably home-canned), well drained
- 2 teaspoons salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 4 tablespoons (1/2 stick) butter
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes