Green Chile Stew (Diabetic-Friendly)
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“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.”
Green Chile Stew (Diabetic-Friendly)
0 recipe photos
READY IN:3hrs 30mins |
SERVES:4-6 |
UNITS:US |
|
Ingredients Nutrition
- 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
- Combine flour with salt and pepper.
- Lightly dust cubed pork with flour.
- Brown pork in hot oil over medium-high heat until browned.
- Add chicken broth, onion, green chiles, Rotel tomatoes, hominy, oats & garlic.
- Salt & pepper to taste.
- 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.
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Green Chile Stew (Diabetic-Friendly)