I concocted this Induction friendly dish tonight and it was quite delish! It gives a little tingle on your tongue from spice, but I would by no means call this dish hot! Guajillo chiles are barely hot at all actually. They are sold dried in bags at your local grocery store’s produce or latino foods section. Many reconstitute them in warm water before using, but I find they soften in the recipe moisture just fine as a rule.
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 (I save pork broth to freeze. Chicken broth works.)
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 and chopped coarsely (See picture)
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. 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:
16.18 g fat
16.75 g carbs, 4.2 g fiber, 12.55 g NET CARBS
20 g protein
555 mg sodium