Green Chili Pork Stew
Serve with warmed flour tortillas or low fat corn bread.

Servings: 6

• 1 tablespoons olive oil
• 2 cloves garlic, minced
• 1 large onion, quartered
• 1 1/2 pounds cubed pork loin (1/2 to 3/4-inch cubes)
• 3 cups fat-free chicken broth
• 2 cups water
• 1 teaspoon fresh ground pepper
• 1/4 teaspoon crushed dried oregano, or more to taste
• 1/2 teaspoon ground cumin, or more to taste
• 1/2 teaspoon kosher salt
• 2 - 4 ounce cans green chilies
• 1 - 15 ounce can diced tomatoes (do not drain, include juice)
• 4 large potatoes, 1-inch cubed

Add oil to Dutch oven and heat to medium high. Add cubed pork and sear. Add garlic and onions and cook until just tender.

Add broth, water a low boil for 15 minutes. (Skim of any fat or scum that forms.) Add potatoes, chilies, tomatoes, potatoes, and spices.

Cover and reduce to a simmer for 30 to 45 minutes, or until potatoes are tender. Serve with warmed flour tortillas or low fat corn bread.

Per Serving: 224 Calories; 6g Fat (23.8% calories from fat); 2g Saturated Fat; 23g Protein; 23g Carbohydrate; 3g Dietary Fiber; 36mg Cholesterol; 548mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat.

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