Green Chili Stew
- CKD non-dialysis
3/4 cup stew, 1 tortilla
- 1/2 cup all-purpose white flour
- 1 tablespoon garlic powder
- 1 teaspoon black pepper
- 1 pound lean pork chops
- 1 tablespoon olive oil
- 8 ounces green chili peppers, canned
- 1 garlic clove
- 14 ounces low-sodium chicken broth
- 6 flour tortillas, burrito size
- 6 tablespoons sour cream
- 3/4 cup iceberg lettuce
- 1/4 cup cilantro
In a large zip-top plastic bag combine flour, garlic powder and black pepper; mix well.
Cut pork into bite size cubes. Place pork in the bag and shake to coat well with flour mixture.
Heat olive oil in a large skillet and brown pork pieces.
Drain chili peppers and dice. Mince garlic clove.
Place browned pork, chili peppers, garlic and chicken broth into a slow cooker. Cook for 10 hours on low heat.
Place 3/4 cup of stew on a tortilla and roll burrito style.
Shred lettuce and chop cilantro.Top each serving with 1 tablespoon sour cream, lettuce and cilantro.