Green Chile Stew Diabetic Friendly Recipes

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GREEN CHILI STEW



Green Chili Stew image

A great Mexican stew. Everyone loves this, even my children!

Provided by Lynn

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 1h45m

Yield 4

Number Of Ingredients 11

1 tablespoon vegetable oil
2 pounds cubed beef stew meat
1 onion, chopped
1 (10 ounce) can diced tomatoes with green chile peppers
1 ½ cups beef broth
1 (4 ounce) can chopped green chile peppers
1 teaspoon garlic salt
1 teaspoon ground cumin
salt to taste
ground black pepper to taste
2 large potatoes, peeled and cubed

Steps:

  • In a large pot over medium heat, heat the oil and brown the stew meat and the onions until onions are translucent; about 5 minutes
  • Pour in the diced tomatoes with chiles, beef broth and chile peppers. Stir in the garlic salt and cumin. Salt and pepper to taste.
  • Bring to a boil, reduce heat and simmer for 1 hour. Add a little more beef broth or water if needed during simmering.
  • Stir in cubed potatoes to the mixture and simmer for an additional 30 minutes or until potatoes are tender.

Nutrition Facts : Calories 549.1 calories, Carbohydrate 33 g, Cholesterol 121.9 mg, Fat 26.5 g, Fiber 3.3 g, Protein 43.6 g, SaturatedFat 9.6 g, Sodium 1455 mg, Sugar 4.2 g

AUTHENTIC NEW MEXICO GREEN CHILE STEW



Authentic New Mexico Green Chile Stew image

i first had this when i went to albuquerque to visit family 15 years ago...wow is this good!! after several attempts to recreate & falling short i've finally perfected it...at least in my mind but i haven't had the real stuff in over 8 years :( this recipe is so tasty and worth the time it takes to put together...try it out!

Provided by catalinacrawler

Categories     Low Cholesterol

Time 2h45m

Yield 8 serving(s)

Number Of Ingredients 17

12 -15 hatch green chilies (if not available anaheim will work too)
2 lbs pork shoulder
2 tablespoons vegetable oil
1/2 cup onion, finely chopped
2 minced garlic cloves
1 -2 jalapeno, diced (only necessary if using anaheim chiles)
6 cups chicken broth
6 ounces beer (optional)
1/2 teaspoon oregano
1 teaspoon salt
1 teaspoon pepper
3 bay leaves
1/2 teaspoon cumin
1 (10 ounce) can diced tomatoes
3 large potatoes, diced 1/2-inch
2 tablespoons butter
2 tablespoons flour

Steps:

  • Broil green chiles in the oven turning often to evenly darken skin making sure they don't burn.
  • Remove from oven and cover with a dish cloth for 10 minutes to steam the skins off.
  • While the chiles are resting, cube the meat, sprinkle with salt & pepper and brown with onions & garlic in oil in a large pot for 5 minutes.
  • add jalepeno, broth, half a can of beer, spices.bring to a simmer.
  • let simmer for 1 hour.
  • Peel skin from chiles, chop and add to the pot (including the seeds).
  • Let simmer for 30 minutes then add the tomatoes & potatoes (add a cup of hot water if needed).
  • Simmer until potatoes are done.
  • melt butter in a small skillet & add flour, cook for 2 minutes stirring constantly -- add to the pot.

GREEN CHILE STEW (DIABETIC-FRIENDLY)



Green Chile Stew (Diabetic-Friendly) image

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.

Provided by texasgal

Categories     < 4 Hours

Time 3h30m

Yield 4-6 serving(s)

Number Of Ingredients 14

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

Steps:

  • 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.

Nutrition Facts : Calories 330, Fat 9.2, SaturatedFat 2, Cholesterol 27, Sodium 1835.9, Carbohydrate 40.3, Fiber 5.5, Sugar 8.5, Protein 22

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