How to make SpicyChipotle Pork Stew
Prep
time: 15 minutes | Cook time: 20 minutes| Serves 1
1 lb. country ribs
1 tsp. salt
1 tsp. pepper
1 tsp. ground cumin
1 tsp. ground coriander
2 bay leaves
1 c. water
1 can chipotle peppers in adobo sauce
10 oz. diced tomatoes drained of excess liquid
2 c. vegetables of your choice (I used tomatoes, onions, and peeled redskin
potatoes)
1/4 c. part-skim ricotta cheese
1. Combine the ribs, salt, pepper, cumin, coriander, bay leaves, and
water in a crockpot. Cook for around 6 hours on low heat.
1 tsp. salt
1 tsp. pepper
1 tsp. ground cumin
1 tsp. ground coriander
2 bay leaves
1 c. water
1 can chipotle peppers in adobo sauce
10 oz. diced tomatoes drained of excess liquid
2 c. vegetables of your choice (I used tomatoes, onions, and peeled redskin
potatoes)
1/4 c. part-skim ricotta cheese
1. Combine the ribs, salt, pepper, cumin, coriander, bay leaves, and
water in a crockpot. Cook for around 6 hours on low heat.
2. Take the bay leaves and bones out of the meat.
Using two forks,
shred the chicken.
shred the chicken.
3. In a blender, purée 1-2 chipotle peppers (if
you prefer it somewhat
hot) or 3-4 peppers (if you want it very spicy) with chopped tomatoes.
Combine this with the diced tomatoes and various veggies in the
crockpot.
hot) or 3-4 peppers (if you want it very spicy) with chopped tomatoes.
Combine this with the diced tomatoes and various veggies in the
crockpot.
4. Cook for another two hours. When ready to
serve, sprinkle with ricotta cheese and garnish with cilantro.
Per
Serving:
Calories: 310 ;Protein: 18.2 g; Fiber: 2.0 g ;Net Carbohydrates: 2.4 g ;Sugar Alcohol: 4.7 g ;Fat: 8.5 g Sodium: 302.3 mg ;Carbohydrates: 22 g ;Sugar: 5.1 g
Calories: 310 ;Protein: 18.2 g; Fiber: 2.0 g ;Net Carbohydrates: 2.4 g ;Sugar Alcohol: 4.7 g ;Fat: 8.5 g Sodium: 302.3 mg ;Carbohydrates: 22 g ;Sugar: 5.1 g
