Vegetable Pork Stew
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
434
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 434 cal. | (21 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.4 g | (15 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.9 mg | (58 %) | ||
| Vitamin K | 33.4 μg | (56 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 13 mg | (108 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 94 μg | (31 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 12.3 μg | (27 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 150 mg | (158 %) | ||
| Potassium | 1,158 mg | (29 %) | ||
| Calcium | 63 mg | (6 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 5.1 mg | (64 %) | ||
| Saturated fatty acids | 8.8 g | |||
| Uric acid | 233 mg | |||
| Cholesterol | 88 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Pork (such as shoulder or shank)
- 2 onions
- 2 garlic cloves
- 2 Red Bell pepper
- 400 grams starchy potatoes
- 2 Tomatoes
- 2 Tbsps vegetable oil
- 2 Tbsps sweet ground paprika
- salt
- peppers
- 1 Tbsp Tomato paste
- 1 pinch Chili powder
- 750 milliliters Beef broth
- 2 Tbsps 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.
