The Elimination Diet Cookbook: 110 Easy, Allergen-Free Recipes to Identify Food Sensitivities by Foote RD Amanda

Author:Foote RD, Amanda [Foote RD, Amanda]
Language: eng
Format: epub
Publisher: Rockridge Press
Published: 2020-10-12T16:00:00+00:00

PORK GREEN CHILE

SERVES 4

PREP TIME: 15 MINUTES • COOK TIME: 4 TO 8 HOURS

Mexican, New Mexican, and Southwest cuisines are staples in my home state of Colorado, and it seems like every family here has its own rendition of pork green chile. This version is delicious on its own but makes for a perfect base for reintroducing wheat and dairy.

¼ cup canola oil

2 pounds boneless pork shoulder, cut into 1-inch dice

4 cups chicken stock

1 (27-ounce) can whole green chiles, drained

1 large white onion, diced

2 jalapeños, seeded and diced

2 tablespoons minced garlic

1 tablespoon chili powder

1 tablespoon ground cumin

1 tablespoon dried oregano

1.

In a large, deep pan, heat the oil over medium heat until shimmering.

2.

Add the pork and cook for 20 minutes or until all sides are browned and no pink remains. Remove from the heat.

3.

In a slow cooker, combine the pork, chicken stock, green chiles, onion, jalapeños, garlic, chili powder, cumin, and oregano. Cover and cook on low for 4 to 8 hours (the longer you cook it, the more the pork will break down and become tender and the more the flavors can combine). Turn off the slow cooker. Serve warm.

Reintroduce Milk: Serve each bowl with 2 tablespoons shredded Cheddar cheese or a dollop of sour cream.

Reintroduce Wheat: Serve with a warm flour tortilla for scooping.

Per Serving

Calories: 582; Total fat: 37g; Carbohydrates: 19g; Fiber: 7g; Protein: 43g

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