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Mexican Zucchini Stew

Western.Chefs's picture
Ingredients
  Pork 1⁄2 Pound
  Salad oil/Margarine 2 Tablespoon
  Ground black pepper To Taste
  Onions 2 , chopped
  Green pepper 1 , chopped
  Zucchini 5 Medium, sliced
  Garlic 1 Clove (5 gm), chopped
  Ripe tomatoes 2 , diced
  Salt To Taste
Directions

Cut pork into 1/2-inch cubes and blot dry with paper towels.
Heat oil in heavy saucepan or stove-to-table casserole.
Add pork cubes and cook slowly until browned, stirring continuously.
Remove to small bowl.
Season with salt and pepper.
Add onions, peppers, zucchini and garlic to pan.
Stir over moderate heat until onions become sort of translucent and everything is shiny and well coated.
Return pork to pan and add tomatoes.
Stir well, season with salt and pepper.
Cover and cook gently, stirring occasionally until vegetables and pork are tender, 15 to 20 minutes.

Recipe Summary

Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Stewed
Ingredient: 
Zucchini
Interest: 
Healthy

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4.134375
Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 889 Calories from Fat 367

% Daily Value*

Total Fat 42 g63.9%

Saturated Fat 4.3 g21.5%

Trans Fat 0.6 g

Cholesterol 149.7 mg49.9%

Sodium 617.5 mg25.7%

Total Carbohydrates 74 g24.6%

Dietary Fiber 20.2 g80.6%

Sugars 36.9 g

Protein 67 g133.2%

Vitamin A 87.3% Vitamin C 537.8%

Calcium 26.1% Iron 42.3%

*Based on a 2000 Calorie diet

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Mexican Zucchini Stew Recipe