It was 53º here at 6 am when I walked my dog today. It was invigorating (after a 98º high yesterday) and put me in the mood for chili. But the hubs said “You can’t call what you’re making for lunch chili if you’re using PORK and SQUASH in it!” Since pork was what was thawed, I compromised and called this creation a “stew” to keep him happy. 😉
It had a lovely flavor and boy, was it ever tasty! This went together in under an hour, start to finish, too! This lazy cook’s kind of recipe! This is suitable for Phase 2 of Atkins. Keto followers may want to omit the soy black beans to drop the carbs low enough.
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1 T. bacon grease or oil of your choice
2 large pork chops, deboned and chopped coarsely (mine yielded 12 oz. meat)
3 oz. onion, chopped
1 small (2″) mild jalapeno, seeded, chopped
2 oz. poblano pepper (mild by definition), seeded, chopped
1 can mole Ro-Tel tomatoes with chiles, undrained
1½ c. homemade chicken broth (used 1 c. broth + ½ c. baked chicken juices)
1 tsp. chili powder
Dash ground cumin
¼ tsp. chile de arbol powder (or ¼ tsp. more regular chili powder)
2 tsp. seeded and ground dried guajillo chile pepper (optional)
1 medium yellow squash, diced in ½-3/4″ pieces
1 can (15-oz) Eden soy black beans, drained (omit if still on Atkins Induction)
DIRECTIONS: Brown the pork in the oil in a non-stick deep skillet. Add the chopped onion, jalapeno and poblano peppers. Stir fry with the meat until all is lightly beginning to brown. Add the tomatoes, all spices listed and bring to a slow simmer. Add the squash, cover with lid and let simmer stirring every 5-10 minutes until the yellow squash is just tender but still intact (about 30 minutes total. Serve at once. Pairs nicely with a lettuce and guacamole salad.
NUTRITIONAL INFO: Makes 4 servings, each contains:
Without beans: 233 calories, 11.95 g fat, 8.65 g carbs, 2.52 g fiber, 6.13 g NET CARBS, 20.5 g protein, 469 mg sodium
With beans: 271 calories, 13.5 g fat, 10.65 g carbs, 4.27 g fiber, 6.38 g net carbs, 23 g protein, 476 mg sodium