You have to try this super simple recipe! This is a hand-me-down recipe from my mother-in-law and it’s so good! You can use pork or beef. I used pork for this recipe. Such a great way to get your protein in for dinner. I used this recipe multiple times in my 6 week cut, because it is relatively low in calories with a great source of lean protein.
Makes 5 Servings
4oz cooked meat per serving
- 1.5 lbs Lean Pork Meat (cut in 1 inch cubes) or Pork Stew Meat*
- S&P to Taste
- 2 tbsp EVOO
- 1 cup Chicken Bone Broth
- 1 cup White Onion diced
- 1 cup Fresh Tomato diced
- 3 cloves Garlic
- 4 oz can Diced Green Chiles
- 16 oz Salsa Verde
Let’s Make it!
Add the 1 tbsp EVOO to a Dutch oven or large pot. Add the pork, sprinkle some salt and pepper to taste, and brown on all sides (about 3 minutes). Pour in water, chicken bouillon, and bring to a boil. Stir to make sure the bouillon has dissolved completely. Lower the heat, cover, and simmer for 1 hour.
By this time, the pork should be super tender. Take out the pork and set aside. Pour out any excess broth. Add 1 tbsp of EVOO to the pot. Add the onion, garlic, and tomato and sauté until translucent (about 3-5 minutes). Add the diced green chiles, pork, and salsa verde. Bring to a boil, cover, and simmer for another 30 minutes.
Serve with rice and veggie of your choice and ENJOY!!!
* You can also use a beef stew meat for this recipe as well. You would follow the same instructions, except use beef broth (bouillon) instead of chicken to simmer the meat in. Both meats go deliciously with this recipe!!
NUTRITION INFO – 4oz serving
Calories: 276, Carbohydrate: 7g, Protein: 34g, Fat: 11g