Pork and Green Chile Stew - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Mix it up for dinner tonight with Pork and Green Chile Stew. Great with beans and rice
Ingredients
- 2 tablespoons butter
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 5 lb boneless pork shoulder, excess fat trimmed, cut into 1 1/2-inch pieces
- 1 1/2 cups onions, chopped
- 1 cup poblano pepper, chopped
- 1 tablespoon jalapeño pepper, minced
- 4 cloves garlic, minced
- 1 1/2 cups chicken broth
- 1 (16 oz) jar tomatillo salsa
- 1 (15.5 oz) jar hominy, drained and rinsed
- 1/4 cup fresh cilantro, chopped
Instructions
- Preheat the oven to 325 °F.
- In a large oven-safe Dutch oven, melt the butter over medium-high heat. Sprinkle the salt and cumin over the pork. Working in batches, add the pork to the pan and brown on all sides, about 5 minutes per batch. Remove and set aside.
- In the same pot, add the onions, poblano pepper, jalapeno and garlic, and cook until the onion softens, about 5 minutes. Stir in the chicken broth, salsa, hominy and pork. Cover and bake until the pork is tender, about 1 hour and 20 minutes. Skim any fat from the top. Stir in the cilantro and serve.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Not sure what to eat for PCOS?
Take a 60-second quiz and get a personalized 7-day meal plan.
Take the Quiz
Comments
Register or log in to add a comment