Pork and Tomatillo Chili - Bariatric Recipes
Servings: 6 servings
Calories: 192kcal
Ingredients
- 1 lb tomatillos, husked and rinsed
- 2 plum tomatoes
- 2 poblano chile peppers
- 1 to 1.5 lbs boneless pork tenderloin, trimmed of fat
- 2 tbsp chili powder
- 2 tbsp ground cumin
- 1/8 tsp each salt and pepper
- 1 small onion, chopped
- 3 cloves garlic, chopped or pressed
- 2 cups low sodium chicken broth
- sliced green onions and low-fat cheese for topping
Instructions
- Preheat broiler. Toss the tomatillos and tomatoes with 1 tsp olive oil on a baking sheet and push to one side.
- Put the poblano peppers on the other side of the baking sheet. Broil, turning the veggies occasionally, about 10 minutes.
- Transfer the tomatillos and tomatoes to a blender or food processor.
- Seed the peppers and add them to the blender. Pour the mixture into a slow cooker.
- Toss the pork tenderloin with chili powder, cumin, salt and pepper. Add to the slow cooker. Add onion, garlic and broth.
- Cook on low for 7 hours or high for 3 hours. Remove lid and use kitchen sheers or two forks to chop up the pork tenderloin into pieces (it should shred very easily).
- Use a slotted spoon to remove liquids from solids for best hunger control. Serve with green onions and reduced-fat shredded cheddar cheese.
Notes
*Serving sizes on the recipes are not necessarily "bariatric sized" portions but are "traditional" portion sizes.
Nutrition
Serving: 3oz | Calories: 192kcal | Carbohydrates: 10g | Protein: 28g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 167mg | Potassium: 849mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1260IU | Vitamin C: 45mg | Calcium: 79mg | Iron: 5mg