Photo: Kevin McCutcheon
Pork Stew with Sweet & Hot Peppers from the Abruzzo
11 ingredients
Serves 6
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Estimated Nutrition (whole recipe, rough)
553
Calories
32g
Protein
29g
Fat
38g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Plum | 1 medium (66g) | 30 |
| Fennel | 1/2 bulb (87g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Seed | 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
- 6 tablespoons olive oil, plus extra as needed
- 2 pounds boneless pork shoulder, cut into 1 1/2-inch cubes
- Salt and freshly ground black pepper
- 1 cup dry red wine
- 1 large yellow onion, finely chopped
- 5 garlic cloves, minced
- 1 tablespoon fennel seeds, toasted and crushed
- 1 fresh hot chile pepper (jalapño or serrano), chopped, or 1/2 teaspoon chile pepper flakes, plus more as needed
- One 28-ounce can crushed plum tomatoes with juice
- 2 large red bell peppers, cut into large dice
- Red wine vinegar (optional)
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