(Puerco con Salsa de Chile Verde)
From: Light and Easy Diabetes Cuisine
Yield: Makes about 7 cups
Serving Size: 1 cup
3 lb lean boneless pork shoulder or butt,
well trimmed and cut into 1-inch cubes
1 Tbsp canola or corn oil
1 cup chopped onion
2 cloves garlic, minced
Three 4oz cans green chilies OR one 10oz can
jalapeno pepper OR 6-7 large fresh Anaheim or California
peppers, seeded and chopped
3 medium tomatoes, seeded and chopped
1/2 cup packed chopped cilantro OR 2 Tbsp ground coriander
1 Tbsp wine vinegar
1 tsp salt
1 Tbsp chopped fresh oregano OR 1 tsp dried oregano
1/2 tsp dried cumin
Brown the pork in the oil in small batches in a large
nonstick skillet or Dutch oven. Remove and set aside.
Saute the onion and garlic in the pan about 5 minutes,
until lightly browned. Add the pork and all remaining
ingredients, plus 1/4 cup water.
Cover and simmer on top of the stove, or bake in a
325 degree oven, for 1-1/2 to 2 hours, or until the pork
is tender. Skim any fat from the surface before serving.
Yield: Makes about 7 cups
Serving Size: 1 cup
Nutrition per Serving:
257 Calories, 10g Fat, 92mg Cholesterol, 624mg Sodium,
8g Carbs, 2g Dietary Fiber, 5g Sugars, 33g Protein
Diabetic Exchanges: 2 Vegetable, 4 Lean Meat
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