I dreamed this dish up in my head many years ago, but that was way back when I ate real rice. It’s very good on rice, actually. But nearly as tasty on the spaghetti squash substitute. This recipe reminds me, in flavor, of some Mexican dishes I’ve tasted in my life but is by no means authentic Mexican to my knowledge. But it is tasty none the less. It gives a little tingle on your tongue from spice, but as I don’t like real spicy food, I can tell you it’s not over-the-top spicy. The Guajillo chiles are there for flavor, as they consistently mild, in my opinion. They are sold dried in bags (I’ve never seen them sold fresh) at your local grocery store. I usually find them, either in produce or in the Mexican food department aisle. Many reconstitute them in warm water before using, but I find they soften in the recipe moisture in many dishes like this one. I just chop them coarsely after seeding. I find they bring a lot of flavor to Mexican dishes without bringing the “hot” so many other peppers have.
For those not on Atkins, this would be very good over rice rather than the spaghetti squash. Although it’s a bit carb pricey, you reap many nutrients from this dish.
12 oz. cubed pork (I use Boston butt roast)
2 T. olive oil
3 oz. chopped onion
2 cloves garlic, minced
3 oz. green bell pepper, diced large
2 oz. red bell pepper, diced large
14 oz. can of diced or crushed tomatoes
1 c. pork broth (of chicken broth)
½ c. chopped cilantro leaves
½ 2 lb. spaghetti squash
½ tsp. ground cumin
Dash salt, black pepper and chili powder
¼ tsp. red pepper flakes
1-2 tsp. guajillo chile (about 1 chile), seeded, chopped coarsely
Dash of xanthan gum (<1/8 tsp) to thicken
DIRECTIONS: Brown pork cubes well on all sides in olive oil over high heat. Add all remaining ingredients except the xanthan gum and spaghetti squash, which is what the stew will be served atop. Reduce heat to low, cover and simmer 1 hour or until meat is tender. Dust xanthan gum over mixture and stir to allow it to thicken up. Microwave on HI half the 2 lb. spaghetti squash, cut side down in ½” water for 15 minutes. Remove from oven, scoop off seeds and discard. Fork out threads (will make about 2-3 cups threads) into serving dish. Serve stewed meat over the spaghetti squash.
NUTRITIONAL INFO: Makes 4 servings, each containing:
284 cals, 16.2g fat, 16.75g carbs, 4.2g fiber, 12.55g NET CARBS, 20g protein, 555 mg sodium