Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 357 kcal | 101 kcal |
| Protein | 25.4 g | 7.2 g |
| Fat | 9.1 g | 2.6 g |
| saturated | 2.5 g | 0.7 g |
| Carbohydrate | 40.3 g | 11.4 g |
| sugars | 4.9 g | 1.4 g |
| Fibre | 3 g | 0.9 g |
| Sodium | 763 mg | 216 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
Ingredients
- 450 grams lean pork stew meat
- 1/2 cup cornflour or flour
- 1/2 teaspoon sea salt flakes
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 3 garlic cloves, crushed
- 3/4 cup frozen green chilli, chopped
- 330 g salsa verde or green chilli sauce
- 2 3/4 cups chicken stock
- 1 tablespoon chicken base
- sea salt flakes to taste
- 2 cups potatoes, diced
Instructions
- Chop the pork into 13 mm pieces. Place the pork, garlic powder, freshly ground black pepper, and flour in a Ziploc bag. Massage the bag thoroughly to coat the pork and put aside.
- Heat olive oil in a large saucepan over medium heat. Add the diced onion and minced garlic to the hot oil and saute till the mixture becomes tender.
- Add the coated pork to the pan and cook for four minutes or until browned.
- Stir in the green chilli sauce or salsa verde. Then, add the chopped green chillies, chicken stock (or water), and salt. Bring to a boil and afterward, lower the heat and simmer for 40-45 minutes.
- Stir in the diced potatoes and bring to a boil. Turn the heat to low again and cook until the potatoes are tender.
- To dehydrate, line your dehydrator trays and spread the stew evenly on the trays. Set the temperature to 71 °C.
- Dry the stew in the dehydrator for 10 hours or overnight. Allow the stew to cool when it's done.
- Store in vacuum seal bags until needed.
