Low Carb Green Chile Stew

32 oz Pork Shoulder (pork butt, picnic roast)
40 medium (3/4" to 1" dia) Radishes
32 tbsp Herdez Salsa Verde GREEN SALSA (by DJL014T)
14 tbsp Ortega Fire Roasted Diced Green Chiles (by LISAG418)
4 cup Kirkland Organic Chicken Broth (by RAJMHJ)
224 gram(s) Cream Cheese, Raskas 28g (by ARWEN1962)
4 tbsp Heavy Whipping Cream
2 tbsp butter (Kirkland salted sweet cream)

Radishes lose their "bite" when cooked and take on the flavor of the food they are cooked with.

Cube pork shoulder. Melt butter in heavy pot or pressure cooker. Add meat and seasonings and cook over medium to medium/high heat to until browned. Add 1 cup of the chicken broth and cook on low simmer until tender, approximately one to one and a half hours. Alternately, in a pressure cooker, cook for 30 minutes under pressure. While meat is cooking, wash and quarter radishes. You can peel them if you like (I do) before quartering, but it's not necessary. When meat is tender, add the remaining ingredients except cream cheese and simmer until radishes are tender, approximately 30 minutes. In a pressure cooker this takes 15 minutes. Add cream cheese and heat until it is melted and thoroughly incorporated. Top with a little grated cheese, if desired.

*For seasonings I used a garlic herb blend, sea salt, cumin, and some dry rub seasoning. The salsa verde really gives it a lot of flavor.

32 oz pork shoulder roast is 2 lbs
40 radishes are 2 16oz packages
32 Tbsp salsa verde equals 1 16oz jar
14 Tbs chopped green chile equals 1 7oz jar (or can use 2 4oz jars)
224 grams cream cheese is 1 8oz package
4 Tbs heavy cream is 1/4 cup

Serving Size: Makes 10 servings.

Number of Servings: 10

Recipe submitted by SparkPeople user KAYDEEKAY2U.