Green Chili Stew

Dairy Free
Health score
12%
Green Chili Stew
40 min.
6
491kcal

Suggestions


Welcome to a culinary adventure that will tantalize your taste buds and warm your soul! This Green Chili Stew is a delightful dish that perfectly balances bold flavors and comforting textures, making it an ideal choice for lunch or dinner. With its rich combination of tender pork, zesty green chilies, and aromatic spices, this stew is sure to become a family favorite.

What makes this recipe even more appealing is its dairy-free nature, allowing everyone to enjoy a hearty meal without compromising on flavor. In just 40 minutes, you can whip up a satisfying dish that serves six, making it perfect for gatherings or meal prep for the week ahead. Each serving packs a punch with 491 calories, ensuring you’re fueled for whatever the day brings.

The use of a pressure cooker not only speeds up the cooking process but also locks in the flavors, resulting in succulent pork that practically melts in your mouth. The addition of fresh cilantro adds a vibrant touch, elevating the dish to new heights. Whether you’re a seasoned cook or a kitchen novice, this Green Chili Stew is simple to prepare and promises to impress. So gather your ingredients and get ready to savor a bowl of warmth and comfort!

Ingredients

  • 14 ounces tomatoes diced undrained canned
  • tablespoons canola oil 
  • 0.3 cup flour all-purpose
  • servings cilantro leaves fresh minced
  •  garlic clove minced
  • ounces to 2 chilies slit green chopped canned
  • large onion chopped
  • 0.3 teaspoon pepper 
  • pounds fatty pork boneless cut into 1-1/2-inch cubes
  • 0.5 teaspoon salt 
  • cup water 

Equipment

  • ziploc bags
  • pressure cooker

Directions

  1. In a large resealable plastic bag, combine the flour, salt and pepper.
  2. Add pork, a few pieces at a time, and shake to coat.
  3. In a pressure cooker over medium heat, brown pork in oil.
  4. Add onion and garlic; cook and stir for 3 minutes.
  5. Add the tomatoes, water and chilies.
  6. Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium-high and cook for 8 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.)
  7. Remove from the heat. Immediately cool according to manufacturer's directions until pressure is completely reduced.
  8. Sprinkle with cilantro if desired.

Nutrition Facts

Calories491kcal
Protein22.11%
Fat68.14%
Carbs9.75%

Properties

Glycemic Index
32.67
Glycemic Load
3.49
Inflammation Score
-4
Nutrition Score
18.452608808227%

Flavonoids

Apigenin
0.01mg
Luteolin
0.02mg
Isorhamnetin
1.25mg
Kaempferol
0.17mg
Myricetin
0.04mg
Quercetin
5.48mg

Nutrients percent of daily need

Calories:491.03kcal
24.55%
Fat:36.88g
56.73%
Saturated Fat:12.28g
76.72%
Carbohydrates:11.86g
3.95%
Net Carbohydrates:9.35g
3.4%
Sugar:3.92g
4.35%
Cholesterol:108.86mg
36.29%
Sodium:502.23mg
21.84%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:26.93g
53.85%
Vitamin B1:1.19mg
79.4%
Selenium:39.3µg
56.14%
Vitamin B3:7.38mg
36.88%
Vitamin B6:0.7mg
34.88%
Phosphorus:291.75mg
29.17%
Vitamin B2:0.43mg
25.03%
Zinc:3.52mg
23.44%
Vitamin B12:1.06µg
17.64%
Potassium:606.05mg
17.32%
Vitamin C:13.94mg
16.89%
Iron:2.29mg
12.75%
Vitamin B5:1.15mg
11.49%
Magnesium:40.47mg
10.12%
Fiber:2.52g
10.08%
Vitamin E:1.28mg
8.53%
Manganese:0.16mg
8.1%
Copper:0.14mg
7.09%
Folate:27.24µg
6.81%
Vitamin K:5.82µg
5.55%
Calcium:51.75mg
5.18%
Vitamin A:95.77IU
1.92%