Vegetable Pork Stew

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Vegetable Pork Stew
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Health Score:
9,1 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
366
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie366 kcal(17 %)
Protein37.11 g(38 %)
Fat10.99 g(9 %)
Carbohydrates33.79 g(23 %)
Sugar added0 g(0 %)
Roughage6.57 g(22 %)
Vitamin A236.93 mg(29,616 %)
Vitamin D0.5 μg(3 %)
Vitamin E2.23 mg(19 %)
Vitamin B₁0.94 mg(94 %)
Vitamin B₂0.4 mg(36 %)
Niacin17.29 mg(144 %)
Vitamin B₆1.21 mg(86 %)
Folate49.05 μg(16 %)
Pantothenic acid1.14 mg(19 %)
Biotin5.21 μg(12 %)
Vitamin B₁₂0.61 μg(20 %)
Vitamin C84.3 mg(89 %)
Potassium1,357.92 mg(34 %)
Calcium68.93 mg(7 %)
Magnesium69.13 mg(23 %)
Iron2.68 mg(18 %)
Iodine2.09 μg(1 %)
Zinc2.75 mg(34 %)
Saturated fatty acids2.24 g
Cholesterol78.75 mg

Ingredients

for
4
Ingredients
500 grams
Pork (such as shoulder or shank)
2
2
2
400 grams
starchy Potatoes
2
2 tablespoons
2 tablespoons
1 tablespoon
1 pinch
750 milliliters
2 tablespoons
chopped fresh Parsley

Preparation steps

1.

Rinse the meat, pat dry and cut into bite-sized pieces. Peel the onions and garlic, dice the onions and chop the garlic. Peel, rinse and cut the potatoes into large pieces. Rinse the tomatoes, remove the cores and cut into pieces.

2.

Saute the diced meat in hot oil in a pan. Add the onions and garlic and saute for 4-5 minutes. Season with paprika, salt and pepper, add the tomato paste and chili powder and pour the broth. Add the potatoes and the tomatoes and simmer partially covered over low heat for about 1 hour, stirring occasionally, adding more broth as needed.

3.

Rinse the peppers, cut in half, trim and cut into pieces. Add to the stew after about 30 minutes of cooking. Season with salt and pepper and serve sprinkled with parsley.