Ask a dietitian here.
Ingredients: Makes 9 servings
2 teaspoons canola oil1 2/3 cups sliced yellow onions2 2/3 cups sliced green bell pepper2 cups sliced red bell peppers4 cloves garlic, minced1 tablespoon chopped fresh jalapeno2 teaspoons dried oregano1 teaspoon cumin seed14 ounce pork tenderloin, sliced thin1 15-ounce can white hominy3 1/3 cups chopped tomato1 1/3 cups low sodium chicken broth1 tablespoon canned chipotles in adobo, minced½ cup freshly chopped cilantro2 tablespoons lime juice
Serving Size:One serving: 1 cup
Nutritional Information:Nutrition Info (per serving): 130 calories, 3.5 g fat, 0.5 g saturated fat, 30 mg cholesterol, 265 mg sodium, 13.5 g carbs, 5 g sugar, 13 g protein
Recipe Source:Recipe provided by FLIK Hospitality Group
Blue Cross and Blue Shield of Illinois, a Division of Health Care Service Corporation, a Mutual Legal Reserve Company, an Independent Licensee of the Blue Cross and Blue Shield Association
© Copyright 2023 Health Care Service Corporation. All Rights Reserved.
Telligent is an operating division of Verint Americas, Inc., an independent company that provides and hosts an online community platform for blogging and access to social media for Blue Cross and Blue Shield of Illinois.
File is in portable document format (PDF). To view this file, you may need to install a PDF reader program. Most PDF readers are a free download. One option is Adobe® Reader® which has a built-in screen reader. Other Adobe accessibility tools and information can be downloaded at https://access.adobe.com.
Powered by Telligent