This simmering, savory stew is perfect for winter. Serve up low-carb tortillas on the side and garnish with classic Southwestern condiments like avocado and sour cream for a truly warming meal. From The New Atkins for a New You Cookbook by Colette Heimowitz.
Phases 1, 2, 3, 4
Garnish this Southwestern favorite with sour cream, sliced black olives, sliced avocado, or grated Jack cheese. Use low-carb tortillas, if you like, to scoop up the stew.
2 1/2 pounds boneless country-style pork ribs, cut into 3/4-inch cubes
1 3/4 cups chicken broth, divided
2 medium yellow or white onions, chopped
4 cloves garlic, crushed
2 (10-ounce) cans diced tomatoes
2 cups canned roasted poblano chiles
2 teaspoons dried oregano
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 cup chopped fresh cilantro
2 tablespoons freshly squeezed lime juice
1. Combine pork, 1/2 cup broth, onions, and garlic in large saucepan over medium-high heat; cook until liquid evaporates and meat begins to brown, about 45 minutes.
2. Add remaining broth, scraping up any browned bits. Add tomatoes, chiles, oregano, cumin, and salt. Reduce heat to medium-low, cover, and simmer until pork is fork-tender, about 1 1/2 hours. Stir in cilantro and lime juice just before serving.
Net Carbs: 4 grams
Total Carbs: 5 grams
Fiber: 1 gram
Protein: 32 grams
Fat: 32 grams
Makes: 8 (1-cup) servings
Active Time: 15 minutes
Total Time: 2 hours 30 minutes
To roast fresh poblanos, heat oven to 475°F. Place peppers on an ungreased baking sheet and roast until blackened, about 40 minutes; transfer to a paper or plastic bag. Close bag tightly; set aside until peppers are cool enough to handle, about 15 minutes. When cool, remove seeds and stems and rub off blackened peel.