2002 Green Chili Stew

By boandozzy

One serving (1-1/3 cups) equals 253 calories, 8 g fat (2 g saturated fat), 47 mg cholesterol, 707 mg sodium, 24 g carbohydrate, 4 g fiber, 22 g protein. Diabetic Exchanges: 2-1/2 meat, 1-1/2 vegetable, 1 starch. Originally published as Green Chili Stew in Light & Tasty February/March 2001, p65

Ingredients

• 1-1/2 pounds boneless pork loin roast, cut into 3/4-inch cubes
• 2 tablespoons olive oil
• 1 large onion, diced
• 1 to 2 jalapeno peppers, seeded and chopped
• 3 garlic cloves, minced
• 1-1/2 teaspoons ground cumin
• 1 teaspoon salt
• 1/4 teaspoon white pepper
• 1 bay leaf
• 5 medium potatoes, peeled and cubed
• 3 cups water
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 3 cans (4 ounces each) chopped green chilies

Preparation

Step 1

In a Dutch oven or large saucepan, brown pork in oil. Add the onion, jalapenos, garlic, cumin, salt, pepper and bay leaf; saute until onion is tender. Add potatoes and water; bring to boil.

Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Add tomatoes and chilies; simmer 10 minutes longer. Discard bay leaf before serving.
Yield: 8 servings.