Southwestern Pork Stew

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Easy comfort food is the name of the game when a big feast like Thanksgiving is looming on the horizon. All this pork stew requires is popping everything into the slow cooker and setting it on low. You don’t even need to brown the meat because it will be shredded right at the end.

(40 votes, average: 3.60 out of 5)
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Southwestern Pork Stew

Ingredients

  • 2 tbsp avocado oil
  • 2 1/2 lbs boneless pork chops or country-style ribs (try to get something with some fat on it, for better flavour and tenderness)
  • 4 cups chicken broth
  • 1 15-ounce can diced tomatoes
  • 1 1/2 cups peeled cubed rutabaga
  • 1/2 cup chopped onion
  • 2 cloves garlic
  • 1 tbsp chill powder
  • 1 1/2 tsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp cumin
  • 1/2 tsp black pepper
  • 6 lime wedges

Instructions

  1. Combine all ingredients in a large 5 or 6 quart slow cooker. Stir to mix well.
  2. Cook on low for 8 hours. In the last half hour of cooking, remove pork and transfer to a cutting board. When it is cool enough to touch, shred with your fingers.
  3. Add back to the slow cooker and stir to combine.
  4. Season with additional salt and pepper to taste and serve each with a squeeze of lime.

Yield: 8

Cholesterol: 99mg

Food energy: 352 kcal

Total fat: 14.63g

Calories from fat: 131

Carbohydrate: 8.53g

Protein per serving: 44.5g

Total dietary fiber: 2.21g

Sodium per serving: 796mg

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1 Comment on "Southwestern Pork Stew"

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Julie

Hi Carolyn! I’m a bang-for-the-buck shopper and last week a store in our area ran $0.99/lb. pork loin with the purchase of 10 additional pounds of meat (any cut). I had it cut in to 1/4″ chops. I realize they aren’t in keeping with LCHF eating, but I top mine with butter or another fat. Do you think these chops would be too lean/dry for this recipe? Is there a way to fatten it up?

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