colombian

Pork and Potato Ajiaco Style Soup with Capers and Avocado

Name: Pork and Potato Ajiaco Style Soup with Capers and Avocado
Yield: 1 serving
Cuisine: colombian
Ingredients: 126 g lean pork loin, cubed; 332 g chicken broth, low sodium; 192 g yellow potato, peeled and sliced; 74 g corn kernels (fresh or frozen); 1 g guascas (or dried oregano); 11 g capers, drained; 66 g ripe avocado, sliced; 1 g salt; 0.74 g black pepper

This simmered dish pairs lean pork loin, cubed with yellow potato, peeled and sliced, capers, drained and ripe avocado, sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

Build a meal plan

Estimated macros per portion

45 g Protein

54 g Carbohydrates

29 g Fat

11 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

126g lean pork loin, cubed 305 kcal
332g chicken broth, low sodium 20 kcal
192g yellow potato, peeled and sliced 148 kcal
74g corn kernels (fresh or frozen) 64 kcal
1g guascas (or dried oregano) 3 kcal
11g capers, drained 3 kcal
66g ripe avocado, sliced 106 kcal
1g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

lean pork loinchicken brothyellow potatocorn kernels (fresh or frozen)
In a pot, combine chicken broth, pork, potato, and corn. Bring to a simmer and cook 15 minutes.
chicken brothyellow potatoguascas (or dried oregano)
Stir in guascas (or oregano) and continue simmering until the potato is very tender and the broth is lightly thickened, 10-15 minutes more.
saltblack pepper
Season with salt and black pepper. Adjust thickness with a splash of water if needed.
capersripe avocado
Ladle into a bowl and top with capers and avocado. Serve hot.