Fructose Free Classic Green Chile Stew

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.6

(7)

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Ingredients

6 servings

2 lb pork shoulder, cut into 1-inch cubes
1 tsp kosher salt, plus more to taste
½ tsp black pepper, plus more to taste
2 tbsp vegetable oil
1 medium yellow onion, diced
4 cloves garlic, minced
1 tsp ground cumin
½ tsp dried oregano
2 cups roasted green chiles, peeled, seeded, and chopped (hatch or anaheim)
1 can (14.5 oz) diced tomatoes, with juices
Ingredient note
Tomatoes carry a little excess fructose that a low fructose diet watches in larger servings; the small amount used here keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid diced tomatoes, please tap it and change its rating to Red.
4 cups low-sodium chicken broth
1 lb yukon gold potatoes, cut into ¾-inch cubes
2 tbsp fresh cilantro, chopped (optional)

For serving

warm flour tortillas, for serving (optional)

Instructions

1
Pat the pork cubes dry with paper towels and season all over with 1 tsp kosher salt and 1/2 tsp black pepper.
2
Heat 2 tbsp vegetable oil in a large Dutch oven over medium-high heat until shimmering. Working in two batches to avoid crowding, add the pork in a single layer and sear undisturbed for 3–4 minutes per side, until deeply browned on at least two sides. Transfer the browned pork to a plate and repeat with the remaining batch.

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