Pork with Green Chile Sauce - 8g Carbs, 2g Fiber, 5g Sugar
(Puerco con Salsa de Chile Verde)
From: Light and Easy Diabetes Cuisine
Makes: about 7 cups
Servings: 7
3 lb lean boneless pork shoulder OR butt, well trimmed and cut into 1-inch cubes
1 Tbsp canola OR corn oil
1 cup chopped onion
2 cloves garlic, minced
Three 4oz cans green chilies, OR one 10oz can jalapeno pepper OR 6-7 large fresh Anaheim OR California peppers, seeded and chopped
3 medium tomatoes, seeded and chopped
1/2 cup packed chopped cilantro, OR 2 Tbsp ground coriander
1 Tbsp wine vinegar
1 tsp salt
1 Tbsp chopped fresh oregano OR 1 tsp dried oregano
1/2 tsp dried cumin
Brown the pork in the oil in small batches in a large nonstick skillet or Dutch oven. Remove and set aside.
Saute the onion and garlic in the pan about 5 minutes, until lightly browned. Add the pork and all remaining ingredients, plus 1/4 cup water.
Cover and simmer on top of the stove, or bake in a 325 degree oven, for 1-1/2 to 2 hours, or until the pork is tender. Skim any fat from the surface before serving.
Makes: about 7 cups
Servings: 7
Nutrition per Serving: 257 Calories,10g Fat, 92mg Cholesterol, 33g Protein, 624mg Sodium, 8g Carbs, 2g Dietary Fiber, 5g Sugars
Exchanges: 2 Vegetable, 4 Lean Meat
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