Tinga Poblano (Smoky Pork Stew)
Source of Recipe
Weight Watchers Slim Ways Mexican
Recipe Introduction
Makes 4 servings
List of Ingredients
1 teaspoon corn oil
9 ounces boneless pork loin, cut into 1" cubes
1 3/4 ounces cooked chorizo sausage, cut into 1/4" slices
1 cup chopped onions
1 large garlic clove, crushed
15 ounces red potatoes, pared and cut into 1" dice
2 cups stewed tomatoes, coarsely chopped
1 cup low-sodium chicken broth
2 bay leaves
1 teaspoon pureed canned chipotle peppers in adobo sauce
1/2 teaspoon granulated sugar
1/2 teaspoon salt
1/4 teaspoon dried thyme leaves
1/4 teaspoon dried oregano leaves
1/4 teaspoon dried marjoram leaves
1 teaspoon cornstarch, dissolved in 1 tablespoon cold water
1 medium red onion, thinly sliced
1/4 medium avocado, peeled and thinly sliced
1 1/2 ounces queso fresco, soft-textured pot cheese or soaked and drained feta cheese, crumbled
Recipe
In large nonstick skillet, heat oil; add pork, sausage and chopped onions. Cook over medium-high heat, stirring occasionally, 8-10 minutes, until pork and onions are lightly browned. Add garlic; cook, stirring frequently, 2 minutes longer. Add potatoes, tomatoes, broth, bay leaves, peppers, sugar, salt, thyme, oregano and marjoram to pork mixture; bring liquid to a boil. Reduce heat to low; simmer, covered, 15-20 minutes, until potatoes are tender. Stir dissolved cornstarch into pork mixture; simmer, uncovered, stirring frequently, 5 minutes, until mixture is slightly thickened. Remove and discard bay leaves. Serve each portion of stew with one fourth of the red onion, avocado and cheese.
EACH SERVING PROVIDES: 3/4 Fat, 1 3/4 Vegetables, 2 1/2 Proteins, 3/4 Bread, 30 Optional Calories
PER SERVING: 362 Calories, 15 g Total Fat, 5 g Saturated Fat, 55 mg Cholesterol, 927 mg Sodium, 37 g Total Carbohydrate, 6 g Dietary Fiber, 23 g Protein, 145 mg Calcium
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