Skinnytaste is always one of the first sites I visit and that is where I found this YUMMY stew. I absolutely loved the flavors! Definitely my favorite new recipe in a long time.
2 lbs* boneless pork loin roast, lean, all fat trimmed off (I used the same amount pork loin chops)
salt and pepper to taste
2 tbsp unbleached all-purpose flour (I used cornstarch)
3/4 cup diced onion
2 cans (4.25 oz each) whole green chiles, sliced into thick rounds (I used diced)
2 tbsp chopped jalapeño, or more to taste
10 oz can diced tomatoes and green chilies - Ro*Tel Mild
1/2 cup fat-free low-sodium chicken broth
1 tbsp cumin
1/2 tsp garlic powder
salt and fresh ground black pepper, to taste
Cut pork into 2-inch pieces. Season with salt and pepper.
Heat a large non-stick skillet on high heat; when hot lightly spray the pan with oil and brown the pork over medium heat on all sides, about 3 - 4 minutes total. Sprinkle 1 tbsp of flour over pork and stir to cook 30 seconds, sprinkle remaining flour over pork and cook an additional 30 seconds.
Add browned pork to the crock pot, along with the remaining ingredients.
Cook on LOW for 8 hours or HIGH for 4 hours (if using a Dutch oven, cook on low heat for 3-4 hours). When done, adjust season, salt and pepper to taste if needed.
Makes about 5 cups.
*Weight after all fat is trimmed.
Servings: 6 • Serving Size: little over 3/4 cup • Points+: 6 pts Calories: 253 • Fat: 9 g • Carbs: 5.5 g • Fiber: 0.5 g • Protein: 33 g • Sugar: 1.5 g • Sodium: 836 mg (without salt)