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

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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