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Ingredients
- 40 g de aceite de canola
- 200 g de cuello de res, sin hueso, en cubos (3 cm)
- 60 g de hongos, secos, cortados por la mitad o en cuartos
- 1000 g de agua
- 150 g de cebolla, reducido a la mitad
- 200 g panza de cerdo, sin hueso, sin piel, ahumada en dados (1 cm)
- 600 g de col agria, enjuagadas y escurridas, cortadas en trozos de 3 cm (ver consejo)
-
100
g de jitomate triturado
or 100 g de jitomate pelado, cortado en trozos -
1
cdita de concentrado de caldo de res
or 1 cubo de caldo de carne, desmenuzado - 3 hojas de laurel secas
- 3 - 4 pimientas gordas
- 5 mora de enebro
- 1 cdita de semilla de alcaravea
- 1 cdita mejorana deshidratada
- 1 cdita de sal
- ½ cdita de pimienta negra molida
- 40 g de ciruela pasa deshuesada, reducida a la mitad
- 40 g de puré de tomate
- 100 g de vino tinto
- mejorana fresca sólo las hojas, para servir (optional)
- Nutrition
- per 1 porción
- Calories
- 1469.8 kJ / 351.3 kcal
- Protein
- 14.1 g
- Carbohydrates
- 21.2 g
- Fat
- 23.1 g
- Saturated Fat
- 5.5 g
- Fibre
- 5.2 g
- Sodium
- 1388.2 mg
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