Stewed potatoes with pork

Potato braised with pork shoulder, onion, carrot and tomato paste until everything is tender.

Number of servings

2

Nutrients

For entire dish

Calories

715 kcal

Protein

30.4 g

Carbohydrates

67.7 g

Fat

36.1 g

Fiber

10.3 g

Per serving

Calories

358 kcal

Protein

15.2 g

Carbohydrates

33.9 g

Fat

18.1 g

Fiber

5.2 g

Vitamins

For entire dish

Some micronutrient totals include only ingredients with a recorded value.

A

583.9 mcg

C

71.5 mg

E

4.9 mg

K

14 mcg

B9

11.4 mcg

Fe

0.1 mg

K⁺

1275 mg

Ingredients

• Potato — 300 g
• Pork shoulder — 130 g
• Onion — 60 g
• Carrot — 60 g
• Tomato paste — 15 g
• Garlic — 4 g
• Sunflower oil — 12 g
• Dill — 4 g
• Table salt — 3 g
• Black pepper — 1 g

Cooking instructions

1. Cut the pork shoulder into cubes.
2. Peel the potato and cut it into large chunks.
3. Dice the onion and grate the carrot.
4. Mince the garlic and chop the dill.
5. Heat the sunflower oil in a heavy pot over medium heat.
6. Brown the pork on all sides for 8 minutes.
7. Add the onion and carrot and cook for 6 minutes.
8. Stir in the tomato paste and cook for 2 minutes.
9. Add the potato, salt, black pepper and enough hot water to almost cover.
10. Simmer covered over low heat for 35 minutes.
11. Add the garlic in the last 5 minutes of cooking.
12. Sprinkle with the dill and serve hot in deep plates.