Spicy Pork Tenderloin Green Chili

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Spicy Pork Tenderloin Green Chili is diabetic friendly!!

Spicy Pork Tenderloin Green Chili
Spicy Pork Tenderloin Green Chili

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Serves 6
Spicy Pork Tenderloin Green Chili - Say good-bye to boring chili -- tomatillos, chile peppers, lime juice, and cilantro give this pork tenderloin chili a south-of-the-border kick. Bonus: A cup of this sizzlin' chili boasts 10 grams of fiber, 32 grams of protein, and only 26 grams of carb per serving.

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Ingredients
  1. 8 ounces fresh Anaheim chile peppers (3 to 4 peppers)
  2. 2 tablespoons canola oil
  3. 1 1/2 pounds pork tenderloin, trimmed of fat and cut into 3/4-inch pieces
  4. 3 cups chopped onions (3 large)
  5. 3 tablespoons bottled minced garlic
  6. 1 pound fresh tomatillos, peeled and diced (about 4 cups)
  7. 1 tablespoon ground cumin
  8. 2 teaspoons dried oregano, crushed
  9. 3 cups reduced-sodium chicken broth
  10. 1 cup water
  11. 1 15 - ounce can no-salt-added navy beans, rinsed and drained
  12. 1 tablespoon lime juice
  13. 2 tablespoons snipped fresh cilantro
Instructions
  1. Preheat oven to 400 degrees F. Arrange chile peppers on a baking sheet. Roast for 25 to 30 minutes or until skins are dark, turning once halfway through roasting. Place chile peppers in a bowl; cover with plastic wrap and let stand for 10 minutes. Carefully remove skins and seeds; chop chile peppers.* Set aside.
  2. In a 5- to 6-quart Dutch oven, heat oil over medium-high heat. Add pork; cook until brown. Add onions and garlic; cook about 5 minutes more or just until onions are tender, stirring occasionally. Add tomatillos, cumin, and oregano; cook for 3 minutes more, stirring occasionally.
  3. Stir in broth and the water. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes, stirring occasionally. Stir in beans, lime juice, and chopped chile peppers. Simmer for 5 minutes more. Sprinkle with cilantro.
  4. Makes 6 servings (1-1/2 cups each)
Notes
  1. *Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
  2. Nutrition Facts Per Serving:

  3. Servings Per Recipe: 6
  4. PER SERVING: 304 cal., 8 g total fat (1 g sat. fat), 74 mg chol., 364 mg sodium, 26 g carb. (10 g fiber, 8 g sugars), 32 g pro.
  5. Diabetic Exchanges

  6. Starch (d.e): 1.5; Lean Meat (d.e): 3.5; Vegetables (d.e): 1.5
Adapted from Diabetic Living Online
Going My Wayz https://www.goingmywayz.com/

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