Photo: Sam Loyd
Estimated Nutrition (whole recipe, rough)
687
Calories
33g
Protein
50g
Fat
32g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Avocado | 1 medium (150g) | 240 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Green Cabbage | 1 cup shredded (89g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 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 tablespoon olive oil
- 6 ounces pork tenderloin, halved lengthwise
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper, divided
- 1 large yellow onion, sliced
- 2 cloves garlic, sliced
- 2 teaspoons chili powder
- 3 cups canned hominy (about 3 cans, 15 ounces each), drained
- 6 cups low-sodium vegetable broth
- 2 bay leaves
- 1 small head green cabbage, cut into ribbons
- 8 radishes, sliced
- 1/2 medium avocado, sliced
- 1 jalapeño chile, sliced
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