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Whaledancer's Weight Loss Ramblings

Chili Verde
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8 servings

 

 

Ingredients:

3 pound center loin pork, lean only

2 tsp. canola oil

2 cloves garlic, minced

2 cups canned tomatillos, (see note)

1 tsp ground cumin

2 whole canned jalapeños, minced

1/2 tsp salt

 

Instructions:

Trim any visible fat from pork and cut into cubes, 1 to 1-1/2”. Brown in oil over medium-high heat. Remove pork and sauté garlic in same pan. Add pork back to pan. Add the tomatillos, the jalapeños, salt and cumin. Turn down heat to very low, cover tightly, and cook for 2 hours or until pork falls apart and the tomatillos have broken down into a sauce.

 

Crockpot Instructions: Brown pork & sauté garlic as above.  Transfer pork and garlic to Crockpot. Deglaze pan with 1/2 cup water, scraping up all the browned bits, and add to Crockpot.  Add remaining ingredients and cook for 8 – 10 hours on low.

 

Shortcut: For either pan or Crockpot method, you can substitute tomatillo salsa for the tomatillos, cumin, jalapeños and salt. I like Herdez brand mild salsa verde.

 

Note: If you want to use fresh tomatillos, blanche in boiling water for about 2 minutes, and remove outer husks. Chop coarsely, or whirl them in the blender or food processor before adding them.

 

Serving suggestions: Spoon into a warm corn tortilla to make a taco, roll into a flour tortilla along with refried beans for a burrito, spoon over brown rice, or eat alone. This also makes a good topping for polenta or couscous.

 

 

Core recipe; 7 points on Flex

 

Per Serving: 276 Calories; 18g Fat (58.2% calories from fat); 26g Protein; 3g Carbohydrate; 1g Dietary Fiber; 84mg Cholesterol; 302mg Sodium. 

Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat.

 

 

Source: Adapted from Breakfast@Tiffanys on Weight Watchers Core Tip Exchange board

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