This stew is perfect for when the rain is drizzling down the window outside, and you the family fancies a little pick-me-up.
Serves 4
Ingredients
1 lb. pork shoulder, cooked and sliced
2 tsp. chili powder
2 tsp. cumin
1 tsp. garlic, minced
½ tsp. salt
½ tsp. pepper
1 tsp. paprika
1 tsp. oregano
¼ tsp. cinnamon
2 bay leaves
6 oz. button mushrooms
½ jalapeño, sliced
½ onion, medium
½ sliced green bell pepper
½ sliced red bell pepper
Juice of ½ a lime
2 cups gelatinous bone broth
2 cups chicken broth
½ cup strong coffee
¼ cup tomato paste
Directions
- Dice the vegetables, and sauté them in a pan lined with olive oil over high heat. Remove from heat when browned.
- Chop pork and put into a slow cooker with mushrooms, bone broth, chicken broth and coffee.
- Incorporate spices and vegetables as well and mix. Place the lid. Cook for 4-10 hours on low.
Nutritional Info per Serving
Calories: 385
Fat: 29g
Net Carbs: 6.4g
Protein: 20g
