| 2 pounds Needham Pork Loin, diced | 2 Tablespoons Vegetable Shortening |
| 3 cups Onion, chopped | 3 Garlic clove, minced |
| 3 medium Tomato, raw | 1/3 cup Chili powder |
| 1 Tablespoon Oregano | 2 teaspoons Cumin seed, ground |
| 1 teaspoon Salt | 1/2 teaspoon Hot Pepper Sauce |
| 1 piece Bay leaf | 14-1/2 ounces Chicken Broth, canned |
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Heat shortening in deep skillet or Dutch oven over medium-high heat. Brown Needham Pork Loin. Add onions and garlic; cook and stir until onions are tender; pour off drippings. Stir in tomatoes (peeled, seeded and chopped) and remaining ingredients. Lower heat and simmer, uncovered, about 1 1/2 -2 hours or until meat is very tender and liquid is thickened. Stir occasionally. |
| % Calories from fat: 57.5% | |||
| Calories | 261.0cal | Vitamin E | 1.0mg |
| Protein | 19.4g | Thiamine | 0.8mg |
| Carbohydrates | 9.5g | Riboflavin | 0.3mg |
| Total Fat | 17.3g | Niacin | 6.5mg |
| Saturated Fat | 5.7g | Vitamin B6 | 0.4mg |
| Mono-Unsaturated | 7.6g | Vitamin B12 | 0.2mcg |
| Poly-Unsaturated | 2.9g | Folate | 18.6mcg |
| Cholesterol | 48.1mg | Sodium | 720.4mg |
| Dietary Fiber | 1.2g | Calcium | 53.3mg |
| Caffeine | 0.0mg | Magnesium | 42.9mg |
| Vitamin A | 236.7 RE | Potassium | 585.1mg |
| Vitamin C | 15.6mg | Iron | 3.6mg |
| Vitamin D | 0.0 IU | Zinc | 1.5mg |
