Mexican Zucchini Stew
|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|
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.
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