Ingredients
6
6 servings
- •0.25 cup bacon grease
- •2 pounds pork tenderloin, cut into 1/2 inch strips
- •0.25 cup butter
- •3 onions, thinly sliced
- •3 tablespoons paprika
- •2 tablespoons all-purpose flour
- •1 green bell pepper, cut into strips
- •1 red bell pepper, cut into strips
- •1 yellow bell pepper, cut into strips
- •2 fresh jalapeno peppers, sliced into rings
- •1 cup beef stock
- •3 tablespoons tomato paste
- •2 large cloves garlic, peeled and minced
- •1 teaspoon salt
- •1 bay leaf
Instructions
- Heat bacon grease in a large pot over medium heat. Cook and stir pork in hot grease until evenly browned. Remove pork and liquid from the pot; set aside.
- Melt butter in the same pot over medium heat. Sauté onions in hot butter until tender and lightly browned. Mix in paprika and flour; cook and stir until thickened.
- Add pork, bell peppers, and jalapeño peppers to the pot. Stir in stock, tomato paste, garlic, salt, and bay leaf; bring to a boil. Reduce heat, cover, and simmer for 1 to 1 1/2 hours, stirring occasionally.
Nutritional Facts
Per 6 servings
- Calories: 408
- Carbohydrate: 15g
- Fat: 24g
- Fiber: 4g
- Protein: 34g
- Sugar: 6g
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