90 Days of Low-Carb Recipes: Day 14–Pork and Hatch Green Chile Stew

Remember that easy-peasy pork roast I made this weekend? Well, here’s one of those recipes I promised for using the leftovers. I grew up in southern New Mexico, where caldillo and chile verde are staple items on restaurant menus, especially in the fall and winter. So yesterday, even though it was a balmy 65 degrees outside, I decided I’d make a lower-carb, quick fix version of chile verde.

Easy Chile Verde

I don't usually measure stuff when I make soup. I did this for y'all!

I don’t usually measure stuff when I make soup. I did this for y’all!

  • 1 cup beef broth (low-sodium, if you have it)
  • 1/2 cup Rotel
  • 1 cup shredded pork roast
  • 2 Tbsp to 1/4 cup chopped Hatch green chile*

In a small saucepan over medium-high heat, combine all ingredients. (*Adjust the amount of green chile you add based on your taste—start with a little and add more if desired. For some, the heat from the Rotel will be enough and no additional chile should be added.) Bring to a boil. Reduce heat to low, cover, and simmer for 20–30 minutes. Taste. Add more chile if desired. Serve.

This was so YUM!

This was so YUM!


Makes 1 large bowl or 2 generous “cups” of soup
Entire recipe = 5 grams net carbs (2 for 1/4 cup of green chile, 3 for 1/2 cup of Rotel)

Consider garnishing with shredded cheese or sour cream (but don’t forget to count the carbs any garnishes might add!).

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About Kaye Dacus

Kaye Dacus Academic Editor (at NCU). Published Author (11 novels, dozens of articles, essays, poems). Prolific Procrastinator. www.kayedacus.com
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2 Responses to 90 Days of Low-Carb Recipes: Day 14–Pork and Hatch Green Chile Stew

  1. Mom says:

    Mmm, I need to make this. It’s a little different than what I make and sounds perfect for a quick supper.

    Like

  2. Pingback: 90 Days of Low-Carb Recipes: Day 16–Creamy Rotel Chicken |

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