Pork and Green Chile Stew
This low-calorie dinner recipe is low in fat because it uses lean pork and lots of veggies, including zucchini, corn, and red potatoes.
Prep Time:
35 mins
Total Time:
2 hrs 50 mins
Servings:
10 cups
Ingredients
-
4 fresh poblano chiles or 2 green bell peppers
-
1 tablespoon minced garlic
-
1-1/2 teaspoons salt, divided
-
1-1/2 pounds trimmed boneless lean pork shoulder, cut into 1-1/2-inch cubes
-
3 cups finely chopped onions
-
1/4 cup minced fresh jalapeno chiles
-
1/2 teaspoon dried oregano
-
1-1/2 pounds red potatoes, quartered
-
1/2 cup chopped fresh cilantro
-
3 zucchini, halved lengthwise and cut into 1/2-inch-thick slices
-
1 package (10 oz.) frozen whole kernel corn, thawed
-
Lime wedges, for garnish
Directions
1.
Heat broiler. Roast poblanos on broiler pan 5 inches from heat about 25 minutes or until skin is charred, turning every 5 minutes. Cover and cool. Peel skin from chiles; discard seeds and coarsely chop.
2.
Heat oven to 325 degree F. Crush garlic with 1 teaspoon of the salt to make a paste. Combine with poblanos, pork, onions, jalapenos, and oregano in Dutch oven. Cover and bake 1-1/2 hours.
3.
Add potatoes and chopped cilantro to Dutch oven; cover and bake 30 minutes. Stir in zucchini, corn, and remaining 1/2 teaspoon salt; bake until vegetables are tender, 15 minutes more. Garnish with lime wedges, if desired. Makes 10 cups.
Nutrition information
Calories 225, Total Fat 6 g, Saturated Fat 2 g, Cholesterol 46 mg, Sodium 394 mg, Carbohydrate 28 g, Protein 17 g.
Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Recommended Recipe:
Jalapeno-Honey Pork Tenderloin
This low calorie grilled pork roast is marinated in a spicy sesame oil-and-soy sauce mixture.
See RecipeMore Great Recipe Ideas from Ladies' Home Journal
