Cured Pork and Potato Broth

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Cured Pork and Potato Broth
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 55 min.
Ready in
Calories:
369
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie369 kcal(18 %)
Protein15.58 g(16 %)
Fat18.76 g(16 %)
Carbohydrates42.67 g(28 %)
Sugar added0 g(0 %)
Roughage6.05 g(20 %)
Vitamin A85.26 mg(10,658 %)
Vitamin D0.45 μg(2 %)
Vitamin E0.56 mg(5 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.19 mg(17 %)
Niacin5.8 mg(48 %)
Vitamin B₆0.58 mg(41 %)
Folate58.36 μg(19 %)
Pantothenic acid0.51 mg(9 %)
Biotin3.79 μg(8 %)
Vitamin B₁₂0.6 μg(20 %)
Vitamin C77.25 mg(81 %)
Potassium1,331.65 mg(33 %)
Calcium65.49 mg(7 %)
Magnesium55.85 mg(19 %)
Iron2.73 mg(18 %)
Iodine0.75 μg(0 %)
Zinc1.69 mg(21 %)
Saturated fatty acids5.31 g
Cholesterol26.4 mg
Author of this recipe:

Ingredients

for
4
Ingredients
1
onion (diced)
2
1
chile pepper (finely chopped)
2 sticks
Celery (sliced)
2 tablespoons
3 ½ cups
5 cups
waxy potatoes (diced)
4 sprigs
2
tomatoes (peeled and diced)
2 cups
Chorizo (sliced)
1 tablespoon
How healthy are the main ingredients?
onionCeleryolive oilthymetomato

Preparation steps

1.
Fry the onion, garlic, chilli and celery in hot oil for 1-2 minutes. Stir in the meat stock and then add the potatoes and thyme to the salad. Simmer for around 20 minutes.
2.
Add the tomatoes, chorizo and the capers and cook for a further 5-10 minutes. Season with salt and ground black pepper and serve.