Green Chile Stew (Diabetic-Friendly) |
|
 |
Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 6 |
|
This is a recipe that I modified when my husband was diagnosed with diabetes. In the past I added potatoes, which cooked apart and thickened the stew. But since white potatoes were out of our diet, I needed something to thicken it. I read that oatmeal is great for thickening soup, so I gave it a try...it worked like a charm! Makes 4 generous servings at 4 WW points per serving. Ingredients:
6 ounces lean pork roast, cubed |
2 tablespoons flour |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 tablespoon oil (i use safflower) |
3 (14 ounce) cans chicken broth (i use low-fat) |
1 medium onion, chopped |
3 (4 ounce) cans whole green chilies, chopped |
1 (10 ounce) can rotel tomatoes, undrained |
1 (15 ounce) can hominy, drained |
1/2 cup quick oats |
3 garlic cloves, crushed |
salt |
pepper |
Directions:
1. Combine flour with salt and pepper.
2. Lightly dust cubed pork with flour.
3. Brown pork in hot oil over medium-high heat until browned.
4. Add chicken broth, onion, green chiles, Rotel tomatoes, hominy, oats & garlic.
5. Salt & pepper to taste.
6. Bring to a boil and simmer 3 to 4 hours. I usually cover the soup until the last hour, then remove the lid so the soup will cook down a little.
|
|