Pork and Green Chile Stew Recipe
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This low-calorie dinner recipe is low in fat because it uses lean pork and lots of veggies, including zucchini, corn, and red potatoes.
Ingredients
- 4 fresh poblano chiles or 2 green bell peppers
- 1 tablespoon minced garlic
- 1-1/2 teaspoons salt, divided
- 1-1/2 pounds trimmed boneless lean pork shoulder, cut into 1-1/2-inch cubes
- 3 cups finely chopped onions
- 1/4 cup minced fresh jalapeno chiles
- 1/2 teaspoon dried oregano
- 1-1/2 pounds red potatoes, quartered
- 1/2 cup chopped fresh cilantro
- 3 zucchini, halved lengthwise and cut into 1/2-inch-thick slices
- 1 package (10 oz.) frozen whole kernel corn, thawed
- Lime wedges, for garnish
- Heat broiler. Roast poblanos on broiler pan 5 inches from heat about 25 minutes or until skin is charred, turning every 5 minutes. Cover and cool. Peel skin from chiles; discard seeds and coarsely chop.
- Heat oven to 325 degree F. Crush garlic with 1 teaspoon of the salt to make a paste. Combine with poblanos, pork, onions, jalapenos, and oregano in Dutch oven. Cover and bake 1-1/2 hours.
- Add potatoes and chopped cilantro to Dutch oven; cover and bake 30 minutes. Stir in zucchini, corn, and remaining 1/2 teaspoon salt; bake until vegetables are tender, 15 minutes more. Garnish with lime wedges, if desired. Makes 10 cups.
- Calories 225, Total Fat 6 g, Saturated Fat 2 g, Cholesterol 46 mg, Sodium 394 mg, Carbohydrate 28 g, Protein 17 g.
- Percent Daily Values are based on a 2,000 calorie diet
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