Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
579
Calories
31g
Protein
29g
Fat
42g
Carbs
Counts 6 of 10 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Beer | 1/4 cup (60ml) for cooking | 43 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Enchilada | not in our table | 0 |
| Sauce | not in our table | 0 |
| Pumpkin | not in our table | 0 |
| Chayote | 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 3-pound beef-chuck roast
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 15-ounce jar red enchilada sauce
- 1 12-ounce can light beer or lager
- 1 1/2 cups low-sodium beef broth
- 2 sweet potatoes, peeled and cut into chunks
- 2 small squash (preferably chayote), quartered
- 1 15-ounce can hominy, drained
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