Low Carb Pork Green Chile Stew Recipe

Name: Low Carb Pork Green Chile Stew
Prep time: 20M
Cook time: 126 min
Total time: 146 min
Yield: 6
Ingredients: 32 raw whole shoulder pork roast USDA; 3 coconut flour, finely ground, organic King Arthur Flour; 0.5 table salt USDA; 0.25 black pepper, ground USDA; 3 coconut oil USDA; 0.75 fresh yellow onion, chopped USDA; 1 fresh garlic FNDDS; 3 chicken broth FNDDS; 3 canned fire roasted green chile peppers, diced Trader Joe's; 1.5 canned whole tomatoes, peeled Angela Mia; 1 dried bay leaf USDA; 3 fresh turnip, cubes USDA; 6 zero net carb tortillas, original Mission; 2 sour cream FNDDS

12.1g
Net Atkins Count ^TM

Prep Time: 20 Minutes
Style:American
Cook Time: 126 Minutes
Phase: Phase 2
Difficulty: Moderate

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

30.7g

Protein

37.5g

Fat

10.9g

Fiber

534.3cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

32 oz raw whole shoulder pork roast USDA
3 Tbsp coconut flour, finely ground, organic King Arthur Flour
0 1/2 tsp table salt USDA
0 1/4 tsp black pepper, ground USDA
3 Tbsp coconut oil USDA
0 3/4 cup fresh yellow onion, chopped USDA
1 tsp fresh garlic FNDDS
3 cup chicken broth FNDDS
3 cup canned fire roasted green chile peppers, diced Trader Joe's
1 1/2 cup canned whole tomatoes, peeled Angela Mia
1 ea dried bay leaf USDA
3 cup fresh turnip, cubes USDA
6 tortilla zero net carb tortillas, original Mission
2 tbsp sour cream FNDDS

DIRECTIONS

Ingredient notes: We call for canned roasted green chile peppers, but if you cannot find them or they are more spicy than you prefer, you can substitute in any canned diced green chiles without changing the net carbs.

Cut pork roast into 1-inch cubes. In a large bowl, use a fork to combine coconut flour, salt and pepper, breaking up any chunks. Dredge the pork cubes in the flour mix to evenly coat each piece.
In a large heavy bottom pot or Dutch oven over medium heat, melt 2 tablespoons coconut oil. Add a single layer of pork cubes, browning in batches until two sides are browned, about 2 minutes per side. Set pork aside and wipe out the pot.
Melt remaining tablespoon coconut oil over medium heat and sauté onion until softening, about 3 minutes. Add minced or pressed garlic, sautéing until fragrant, about 30 seconds. Add broth, green chiles, roughly chopped drained tomatoes, browned pork cubes, and bay leaf. Bring to a simmer and reduce heat to medium-low to maintain simmer, uncovered for 1 hour or until pork is tender.
Peel turnips and cut into 1-inch cubes. Add to stew and continue simmering until tender, about 45 minutes more.
To serve, portion into 6 bowls, about 1 ¾ cup in each, top each with 1 teaspoon sour cream (if desired), and serve with warmed tortillas. One bowl as described with one tortilla is one serving.

Cooking Tip

Green chile stew is a delicious traditional New Mexican dish that will vary in the spice level based on the green chiles used. If you have a more sensitive palate, consider using mild canned green chiles. If you are more spice adventurous, mix mild, medium and hot green chiles to create your favorite blend. We enjoyed a blend of 2/3 medium and 1/3 mild green chiles for a gentle spice that allows you to taste the heat without overpowering the other ingredients.