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10 minutes
Prep: 30 minutes
Cook: 10 minutes
460 calories per serving view nutrition facts
4 servings
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| 4 | each | potatoes | |
| 1 | pound | tomatoes | |
| 1 | each | sweet bell peppers | green |
| 2 | tablespoons | vinegar | |
| 1 | pound | pork | shoulder butt |
| 3 | each | garlic | cloves, crushed |
| 1 | cup | stock | |
| 1 | each | bay leaves | |
| 1 | each | onions | chopped |
Cut pork into large chunks. Coarsely chop tomatoes. Peel potatoes and cut into thick chunks. Seed, core, and thinly slice bell pepper. Brown pork in 2 tb oil if desired. Layer ingredients in crockpot in order; cook until meat is tender, about 10 hours.
Stovetop preparation: Heat oil in dutch oven over medium heat. Add pork and sauté a few minutes, until lightly browned. Add garlic and sauté well. Add onion and sauté until tender. Add tomatoes and cook 5 minutes. Add water, vinegar, and bay leaf. Salt and pepper to taste. Bring to boil. Cover and simmer until pork is almost tender, about 40 minutes. Stir in green pepper. Add potatoes around sides and simmer, covered, until tender, about 15 minutes. Avoid stirring or overcooking potatoes.
| % Daily Value* | |
| Total Fat 12.0g | 19% |
| Saturated Fat 4.0g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 99mg | 33% |
| Sodium 170mg | 7% |
| Total Carbohydrate 48.0g | 16% |
| Dietary Fiber 5.0g | 22% |
| Sugars 7.0g | |
| Protein 40.0g | 80% |
| Vitamin A | 21% | Vitamin C | 195% | |
| Calcium | 7% | Iron | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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