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  • 6servings
  • 340calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B12, H, C, D, E, P
MineralsCopper, Natrium, Silicon, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 teaspoon olive oil

  2. Cooking spray

  3. 2 cups chopped onion

  4. 2 tablespoons grated peeled fresh ginger

  5. 1/2 teaspoon ground red pepper

  6. 1/4 teaspoon ground cumin

  7. 1/4 teaspoon ground allspice

  8. 1/4 teaspoon ground nutmeg

  9. 1/4 teaspoon ground cinnamon

  10. 1/8 teaspoon salt

  11. 4 garlic cloves, minced

  12. 1/2 cup water

  13. 2 1/4 cups (1-inch) cubed peeled sweet potato

  14. 1 cup fat-free, less-sodium chicken broth

  15. 1 (28-ounce) can whole peeled tomatoes, drained and coarsely chopped

  16. 1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained

  17. 2 cups Pork Carnitas

  18. 1/4 cup golden raisins

  19. 1 tablespoon almond butter or peanut butter

Instructions Jump to Ingredients ↑

  1. Heat olive oil in a large Dutch oven lightly coated with cooking spray over medium-high heat. Add onion and next 8 ingredients (through garlic); sauté 5 minutes or until onion is tender. Stir in 1/2 cup water, scraping pan to loosen browned bits. Add potato; sauté for 5 minutes. Stir in broth, tomatoes, and chickpeas; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally.

  2. Stir in Pork Carnitas and raisins; simmer, uncovered, 10 minutes or until mixture thickens slightly. Remove from heat; stir in almond butter.

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