WebInstructions. Add salt and pepper to your pork tenderloin and sear it over in your instant pot using the saute mode. Set aside and do not rinse your pot. in the same pot used for the …
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WebInstructions. In a large Dutch oven or pot cook the beef, garlic, onions, and peppers over medium heat until all the beef has browned and the vegetables are …
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WebLow Carb Spanakopita (Low Carb Spinach Quiche)Hurry the food up spinach, pepper, eggs, onion powder, basil, tomatoes, oregano and 5 more Low-Carb …
Puree 2 cans chopped green chilis. Set all aside. When done, sift pork out of juice and shred, then add back. Add all ingredients except flour and 2 cups water, bring to a boil, reduce heat and simmer for at least one hour. In a separate container mix 2 cups water and 1 cup flour, shake well (grandmas rule was 100 shakes).
New Mexico Green Chile Pork Stew with Hatch green chiles is an easy low carb stew known as Chile Verde. Serve this version over cauliflower rice, top with a fried egg, or spoon into a low carb tortilla! I am not usually a big Mexican Food fan, but I would eat this kind of Pueblo/Mexican food any day of the week.
Mexican Pork Chops Recipe with (Chile) Chili Verde Sauce is 3 net carbs per serving. (This post and recipe may contain affiliate links.) Seasoned Mexican pork chop recipe topped with a tasty (chile) chili verde sauce cooks in one pan in minutes.
Measure the salsa verde (or can of green chiles) into the pan and add the juices from the pork. Scrape-up any browned bits in the pan. (If you used canned chiles, add the cilantro now). Simmer the sauce until thickened but still spoonable. Taste to adjust seasoning. (Alternately, return the pork to the pan and simmer gently as the sauce thickens.)