Photo: Kevin McCutcheon
Estimated Nutrition (whole recipe, rough)
916
Calories
79g
Protein
23g
Fat
102g
Carbs
Counts 15 of 19 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Lima Bean | 1/2 cup (85g) cooked | 108 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery Stalks | 1 stalk (40g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
| Beans | not in our table | 0 |
| Stew | not in our table | 0 |
| Sauce | 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
- 1/4 lb slab bacon, rough diced
- 2 Thai or other dried red chiles, stems trimmed and sliced (I added the whole Thai chiles - seeds and all! If you do not want at much heat, leave out the seeds).
- 1 1/4 lb. boneless pork loin, chopped into large pieces
- 1 4-5 lb. chicken, quartered, skinned, and most of the fat removed
- 1 Tablespoon Kosher salt for seasoning, plus extra to taste
- Freshly ground black pepper
- 10-12 cups low-sodium chicken broth (or use homemade)
- 2 Bay leaves
- 2 large celery stalks
- 2 lbs Yukon Gold potatoes, or other waxy type potatoes, peeled, rough diced
- 1 1/2 cups chopped carrots (about 5 small carrots)
- 3 cups chopped onion (about 4 medium onions)
- 2 cups corn kernels cut from the cob (about 4 ears) (I used frozen corn as fresh corn was not available)
- 3 cups butterbeans, preferably fresh (or defrosted frozen) (I used frozen lima beans as fresh beans were not available)
- 1 28 oz can whole, peeled tomatoes, drained (I did use some of the tomato juice in the stew)
- 1/4 cup red wine vinegar
- Juice of 1 lemon
- Cholula sauce to taste (You can use Tabasco, however, I think Cholula adds far more flavor.)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bunkycooks ·
Recipe sourced from
openrecipes