Warm up this winter with some diabetic-friendly Southwestern Pork and Vegetable Stew!
1 tablespoon olive oil
1 pound pork shoulder roast, cut into 3/4-inch pieces
1 medium onion, coarsely chopped
1 clove garlic, finely chopped
1/2 pound small red potatoes, cut into 1/2-inch pieces (1 1/2 cups)
1 cup frozen whole kernel corn
1/2 medium red bell pepper, coarsely chopped
1/2 medium green bell pepper, coarsely chopped
2-3 medium carrots, coarsely chopped
1 can (14 ounces) low-fat chicken broth, with 33% less sodium
1 can (14.5 ounces) white hominy, drained, rinsed
1 can (4.5 ounces) chopped green chiles, undrained
3 teaspoons chili powder
1 teaspoon dried oregano leaves
1 teaspoon ground cumin
1. In 3-quart saucepan or Dutch oven, heat oil over medium-high heat. Add pork; cook and stir 3 to 4 minutes or until browned.
2. Add onion and garlic; cook and stir 1 to 2 minutes or until onion is crisp-tender.
3. Stir in remaining ingredients. Heat to boiling. Reduce heat; cover and simmer 18 to 20 minutes, stirring occasionally, until potatoes are tender and pork is no longer pink in center.
Nutritional Information: 1,745 Calories, 188g Carbs, 63g Fat, 102g Protein, 2,441g Sodium, 41g Sugar
Per Serving: 291 Calories, 31g Carbs, 11g Fat, 17g Protein, 407g Sodium, 7g Sugar