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I heat up cold nights by serving this thick and zesty stew with corn bread. I also like to spoon leftovers into corn tortillas with a little salsa and reduced-fat sour cream for a satisfying snack. —Mickey Terry of Del Valle, Texas
This recipe is:
Contest Winning
Healthy
Diabetic Friendly
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Analysis: One serving (1-1/2 cups) equals 377 calories, 9 g fat (2 g saturated fat), 50 mg cholesterol, 991 mg sodium, 43 g carbohydrate, 13 g fiber, 32 g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 1 vegetable.
Originally published as Mexican Pork Stew in Light & Tasty February/March 2002, p39
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Reviewed on May. 10, 2011 by AshleyD963
I made this exactly as the recipe was written except used Rotel instead of diced tomatoes and added 1 chipotle chile b/c we like spicy. Unfortunatley, we were quite disappointed in the result. It was extremely sweet and thick, and tasted like tomato paste. I also didn't care for the amount of beans compared to meat; I realize this is probably part of the 'healthy' label the recipe has but if anyone is going to try this dish I would suggest 2lbs of pork loin, and no brown sugar as a starting point, and additional water to mellow out the tomato paste taste and texture.
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