Spicy Pork Tenderloin Green Chili is diabetic friendly!!
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- 8 ounces fresh Anaheim chile peppers (3 to 4 peppers)
- 2 tablespoons canola oil
- 1 1/2 pounds pork tenderloin, trimmed of fat and cut into 3/4-inch pieces
- 3 cups chopped onions (3 large)
- 3 tablespoons bottled minced garlic
- 1 pound fresh tomatillos, peeled and diced (about 4 cups)
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano, crushed
- 3 cups reduced-sodium chicken broth
- 1 cup water
- 1 15 - ounce can no-salt-added navy beans, rinsed and drained
- 1 tablespoon lime juice
- 2 tablespoons snipped fresh cilantro
- 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.
- 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.
- 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.
- Makes 6 servings (1-1/2 cups each)
- *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.
Nutrition Facts Per Serving:
- Servings Per Recipe: 6
- 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.
- Starch (d.e): 1.5; Lean Meat (d.e): 3.5; Vegetables (d.e): 1.5