Nutrition balance score
Great
Glycemic Index
51
Low
Glycemic Load
6
Low
Nutrition per serving
Calories170.3 kcal (9%)
Total Fat5 g (7%)
Carbs10.5 g (4%)
Sugars4.1 g (5%)
Protein23.6 g (47%)
Sodium309.3 mg (15%)
Fiber1.2 g (4%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
2 teaspoonsolive oil
3 poundspork loin
cut into 1/2-inch chunks and remove all visible fat
12garlic cloves
small, finely minced
1red onion
finely chopped, optional
8 tablespoonsflour
preferably masa flour, add before chilis, water, etc
28 ozNew Mexican chiles
roasted, peeled, seeded, and finely chopped
3 teaspooncumin
⅛ teaspoonsalt
⅛ teaspoonwhite pepper
3 cupschicken broth
5 cupswater
2fresh tomatoes
large, pureed, or peeled and chopped, optional
Instructions
Step 1
In skillet, heat olive oil over medium-high heat. This green chili is already pretty low-fat, but if you prefer, eliminate or diminish the olive oil when frying your pork, and use nonfat chicken broth. Saute pork until all pink is gone (about 5 minutes). Move meat aside and add garlic and onion. As soon as garlic si ales, stir together with pork. Put into crockpot on high.
Step 2
In a small bowl, make thickener by adding water to flour and cornstarch. (Add another tablespoon of cornstarch and a tablespoon of water if you prefer a thicker sauce, but wait until later in the cooking to decide if the texture is what you want, or you may adcidentally make it too thick.) Add mixtung to crockpot.
Step 3
Add chiles, spices, chicken broth to crockpot.
Step 4
Bring to a low boil, then reduce heat and add tomatoes. (puree the tomatoes if you like a very smooth sauce; peel and chop 'em if you like more texture). Simmer on very low heat, covered, for 4-6 hours (preferably all day).
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