Last Tuesday was cold and snowy (unusual weather for Charlotte!) and I was in the mood for soup. I was thinking I’d try a Paleo/Whole30 version of chicken posole but couldn’t think of a great replacement for hominy. And I didn’t have any thawed chicken, ha. So I scraped together some random veggies, bone broth, and leftover kalua pig for this loose interpretation of my mom’s White Chicken Chili.

(Apologies for the picture! It was a last-minute snap just before we started eating.)

Pork Chile Verde Stew

2015-03-04 14:21:15

Serves 6

Write a review

Save Recipe

Print

140 calories

15 g

5 g

7 g

6 g

1 g

290 g

369 g

5 g

0 g

5 g

Nutrition Facts

Serving Size

290g

Servings

6

Amount Per Serving

Calories 140

Calories from Fat 61

% Daily Value *

Total Fat 7g

11%

Saturated Fat 1g

6%

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 5mg

2%

Sodium 369mg

15%

Total Carbohydrates 15g

5%

Dietary Fiber 4g

17%

Sugars 5g

Protein 6g

Vitamin A

46%

Vitamin C

38%

Calcium

7%

Iron

8%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Does this look wrong?

Ingredients

1. fat for cooking (i used lard; olive oil or ghee also work well)
2. 1/2 white onion, chopped
3. 2 cloves garlic, minced
4. 8 oz. canned green chiles
5. 2 tsp. ground cumin
6. 1 1/2 tsp. dried oregano
7. 4 cups chicken stock or bone broth
8. 2 medium turnips, chopped
9. 4 cups cooked pork shoulder, shredded
10. 4 oz. frozen spinach (or a few handfuls of fresh)
11. avocado, for serving

Instructions

1. Sauté onion in fat until translucent.
2. Add garlic, cumin and oregano and sauté until fragrant.
3. Add chiles, broth, turnips, pork, and spinach and bring to a boil.
4. After stew boils, reduce to a simmer for 15-20 minutes, until turnips are cooked through.
5. Serve with chopped avocado.

beta

calories

140

fat

7g

protein

6g

carbs

15g

more

audrey steinbach https://audreysteinbach.com/