Diabetic Friendly Green Chile Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
16 oz roasted, peeled and chopped New Mexico green chile6 oz pork stew meat (cut into small pieces)4 medium russet potatoes scrubbed but not peeled cut into large cubes1/2 medium onion diced3 cloves garlic minced1 medium roma tomato coarsely chopped1 tbsp olive oil1/2 tsp cumin1/2 tsp garlic salt10 cups water
In a 2 quart pot heat oil until hot, add meat and onions. You want a good brown sear on the meat and onions are transparent. Season the meat with the cumin and garlic salt then add garlic and allow the garlic to sauté until just golden. Add green chile and stir well. There should be a nice collection of browned bits on the bottom of the pot...this will add flavor to the water so you don't need to use stock!
Add the water and the tomatoes to the pot and stir well using a wooden spoon to loosen up all the delicious browned bits from the bottom of the pot. Bring the stew to a boil and then reduce to a good steady simmer and allow to cook without a lid until the liquid has reduced a bit. The soup will look denser than when you started but do not reduce too much you still want it to be a bit soupy. About 20-30 minutes before you are done, add the potatoes. You want them to be cooked and firm but not mushy so don't add them right from the beginning. You may want to add a little more salt to taste but the flavor of the chile and the meat with the onions and garlic may be all the flavor you need!
Number of Servings: 8
Recipe submitted by SparkPeople user PENELOPECAT.
Add the water and the tomatoes to the pot and stir well using a wooden spoon to loosen up all the delicious browned bits from the bottom of the pot. Bring the stew to a boil and then reduce to a good steady simmer and allow to cook without a lid until the liquid has reduced a bit. The soup will look denser than when you started but do not reduce too much you still want it to be a bit soupy. About 20-30 minutes before you are done, add the potatoes. You want them to be cooked and firm but not mushy so don't add them right from the beginning. You may want to add a little more salt to taste but the flavor of the chile and the meat with the onions and garlic may be all the flavor you need!
Number of Servings: 8
Recipe submitted by SparkPeople user PENELOPECAT.
Nutritional Info Amount Per Serving
- Calories: 111.4
- Total Fat: 2.7 g
- Cholesterol: 11.3 mg
- Sodium: 269.9 mg
- Total Carbs: 16.1 g
- Dietary Fiber: 3.6 g
- Protein: 5.6 g