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green chili stew
I hope you enjoy this chunky, slightly spicy pork stew. A traditional stew usually includes potatoes but for this recipe I've substituted turnips and celery in place of the potatoes.
Ingredients:2 pounds boneless pork sirloin or shoulder roast
2 tablespoon olive oil
1/2 cup chopped onion
2 cups sliced celery
3 cups water
2 medium turnips, peeled and cut into 1/2-inch cubes(about 2 cups)
1 15-ounce can black soy beans
2 4-ounce cans chopped green chile peppers
1 teaspoon garlic salt
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin
- Trim excess fat from pork. Cut pork into 1/2-inch cubes.
- In a large skillet brown half of the pork in 1 tablespoon of the olive oil.
- After browning the first half of the meat, place the meat in a slow cooker.
- Brown remaining meat with onion in 1 tablespoon olive oil. When meat & onion are almost finished browning, add celery and cook for about 5 minutes. Place the remaining meat mixture in the slow cooker.
- Add water, turnips, chile peppers, garlic salt, salt, black pepper, and cumin.
- Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 4 to 5 hours.
- Enjoy!!
Carb count: makes 6 servings with < 6.5 net carbs per serving.