Page 147 - IFSO Cookbook interno VOL4 2026.indd

International
Healthy Recipes Vol. 4

Cooking instructions

● Brown the chopped bacon in a hot non-stick skillet until crispy without adding extra oil
● Remove any excess fat from the skillet using a paper towel
● Add the beef cubes to the same skillet and sear until the meat releases its own juices
● Blend the tomatillos, onion, and garlic with the broth until smooth
● Pour the green sauce over the meat, cover, and simmer over low heat for 10 to 15
minutes until tender
● Stir in the cooked beans with a small amount of their liquid and boil for 2 minutes
● Serve hot and garnish with cilantro, onion, and radishes.
Bariatric Modification: For the pureed phase, blend the final stew (meat and beans)
until completely smooth, adding extra broth if necessary.

Nutritional Analysis
Analysis performed using the Mexican System of Equivalent Foodstuffs (SMAE).

Weight Protein Fat Carb Sugars Iron Calcium Fiber
Ingredient (g) Kcal (g) (g) (g) (g) (mg) (mg) (g)
Lean Beef 60g 95 13.2 4.1 0 0 1.7 6 0

Turkey Bacon 8g 18 1.2 1.4 0.1 0 0.1 1 0

Tomatillos 75g 24 0.7 0.7 4.4 1.8 0.4 5 1.4

Pot Beans 45g 20 2.0 0.1 4.7 0.3 0.7 16 1.8

Total 188g 157 17.1 6.3 9.2 2.1 2.9 28 3.2

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