Pork, potatoes, and vegetables excluding carrots, broccoli, and dark-green leafy; tomato-based sauce
Common food
This is a hearty, rustic stew where tender chunks of pork and potatoes simmer in a savory, tomato-based sauce with a medley of vegetables like onions, peppers, and celery. The texture is satisfyingly soft, with the potatoes absorbing the rich, tangy broth. Nutritionally, it's a balanced, moderate-calorie meal providing a good mix of protein, carbs, and fats.
Calorie split: 16% protein · 38% carbs · 46% fat
↓ Full nutrition💚 Why it's loved
People love it for its comforting, homestyle flavor and incredible versatility—it's a forgiving dish that welcomes whatever vegetables are on hand. It's a cultural staple in many cuisines, often evoking memories of family gatherings and hearty home cooking.
⚠️ Watch-outs & how to enjoy it better
The tomato base can be acidic for some, and the dish may be high in sodium depending on the seasoning. To counteract acidity, a pinch of sugar or a dollop of sour cream can be added. To manage sodium, use low-sodium broth and season with herbs like oregano and basil.
Key benefits
- Provides complete protein from pork for muscle maintenance.
- Offers complex carbs and fiber from potatoes for sustained energy.
- Contains lycopene, an antioxidant from the tomato sauce.
- A balanced, one-pot meal that's practical for meal prep.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The combination of pork, potatoes, and tomatoes is a classic 'New World' pairing, as all three ingredients originated in the Americas before spreading globally.
Full nutrition (USDA data · scales with serving)
| Water | 74.5 g |
| Energy | 127 kcal |
| Protein | 5.1 g |
| Total lipid (fat) | 6.6 g |
| Carbohydrate, by difference | 12.3 g |
| Fiber, total dietary | 1.6 g |
| Total Sugars | 1.7 g |
| Calcium, Ca | 14.0 mg |
| Iron, Fe | 0.63 mg |
| Magnesium, Mg | 20.0 mg |
| Phosphorus, P | 66.0 mg |
| Potassium, K | 308 mg |
| Sodium, Na | 301 mg |
| Zinc, Zn | 0.58 mg |
| Copper, Cu | 0.12 mg |
| Selenium, Se | 4.9 ug |
| Vitamin C, total ascorbic acid | 5.8 mg |
| Thiamin | 0.19 mg |
| Riboflavin | 0.08 mg |
| Niacin | 1.7 mg |
| Vitamin B-6 | 0.23 mg |
| Folate, total | 11.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 11.0 ug |
| Folate, DFE | 11.0 ug |
| Choline, total | 24.2 mg |
| Vitamin B-12 | 0.10 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 9.0 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 91.0 ug |
| Carotene, alpha | 6.0 ug |
| Cryptoxanthin, beta | 11.0 ug |
| Lycopene | 3611 ug |
| Lutein + zeaxanthin | 113 ug |
| Vitamin E (alpha-tocopherol) | 1.4 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin K (phylloquinone) | 10.2 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 1.2 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.02 g |
| SFA 16:0 | 0.81 g |
| SFA 18:0 | 0.30 g |
| Fatty acids, total monounsaturated | 2.8 g |
| MUFA 16:1 | 0.06 g |
| MUFA 18:1 | 2.7 g |
| MUFA 20:1 | 0.05 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 2.2 g |
| PUFA 18:2 | 1.9 g |
| PUFA 18:3 | 0.24 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.01 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 11.0 mg |
Amino acid profile (per 100g)
Estimated from Pork, cured, salt pork, raw — USDA does not publish this profile for Pork.
| Tryptophan | 0.02 g |
| Threonine | 0.17 g |
| Isoleucine | 0.13 g |
| Leucine | 0.35 g |
| Lysine | 0.42 g |
| Methionine | 0.07 g |
| Cystine | 0.04 g |
| Phenylalanine | 0.19 g |
| Tyrosine | 0.08 g |
| Valine | 0.24 g |
| Arginine | 0.52 g |
| Histidine | 0.06 g |
| Alanine | 0.28 g |
| Aspartic acid | 0.42 g |
| Glutamic acid | 0.69 g |
| Glycine | 0.36 g |
| Proline | 0.27 g |
| Serine | 0.19 g |
FAQ
Is this dish high in fat?
It depends on the cut of pork used. Using a lean cut like loin keeps the fat moderate (around 6.6g per 100g), while fattier shoulder would increase it.
Can I make this in a slow cooker?
Absolutely. It's ideal for a slow cooker, allowing the pork to become very tender and the flavors to meld deeply over 6-8 hours on low.
What's a good substitute for pork?
Chicken thighs or a firm white fish can work, but adjust cooking time. For a vegetarian version, use chickpeas or cubed firm tofu.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.27 kcal/g · 16% calories from protein · 1.6 g fiber · 1.7 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.98 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.