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Suggest a better descriptionSoak the tasajo overnight and drain.
Boil the tasajo and chicken for 1 hour. Add pork chops.
Meanwhile prepare the sofrito.
Add vegetables, yuca, and plantains last (add lime juice to plantains to avoid darkening). Add sofrito as you add to combine. Boil for 1 more hour.
Serve hot with bolitas de platano or garlic bread.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (284g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 367 | ||
Calories from Fat: 182 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.2g | 27 % | |
Saturated Fat 3.7g | 19 % | |
Monounsaturated Fat 5.9g | ||
Polyunsanturated Fat 8.3g | ||
Cholesterol 73.3mg | 23 % | |
Sodium 366.9mg | 13 % | |
Potassium 787.2mg | 21 % | |
Total Carbohydrate 20.3g | 6 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 17.9g | ||
Protein 27.4g | 39 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 367
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