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Tomatillo Pork Stew Recipe

Tomatillo Pork Stew Recipe

4 servings

 

Ingredients:

1 1/2 cups chopped onions

1 small poblano chili or green bell pepper, chopped

4 cloves garlic, minced

1-2 tablespoons vegetable oil

2 pounds boneless lean pork, fat trimmed, cubed

2 tablespoons flour

3/4 teaspoon each: dried oregano leaves, ground cumin

1/2 cup reduced sodium fat-free chicken broth

2 large tomatoes, chopped

12 ounces tomatillos, husked, chopped

1 can milk or hot chopped green chilies

1-2 teaspoons lime juice

Salt and pepper, to taste

5 cups cooked rice, warm

Chopped cilantro, as garnish

Toasted pine nuts or almonds, as garnish

Method:

Saute onions, poblano chili, and garlic in oil in large saucepan 2 to 3 minutes, add pork and saute until browned, about 5 minutes. Stir in flour and herbs and cook 1 minute. Add chicken broth, tomatoes, tomatillos, and green chilies, heat to boiling. Reduce heat and simmer, covered, until pork is tender, 40 to 50 minutes. Season to taste with lime juice, salt and pepper. Serve over rice, sprinkle with cilantro and pine nuts.

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