Instructions. Heat the olive oil in a heavy saucepan. Season the pork (or other meat) generously with salt and pepper. Brown the meat on all sides for several minutes or until golden. Add the garlic and onions and cook for 2 minutes. Ad the white wine, chicken stock, fresh tomatoes and water and bring to a boil.
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Brown the pork on all sides while stirring regularly. Remove the pork from the pot and set aside; pour off the rendered fat and keep about 1 tablespoon in the pot. To the oil add chopped onion, salt, cumin, …
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Rub about 1 1/2 tsp of oil over both surfaces of the pork chops and sprinkle sprinkle with seasoning. Rub the seasoning into the meat for good adhesion. Place a large pan over …
Add in the beef broth, bay leaves, oregano, cumin, coriander, salt and pepper and stir to combine. Bring the heat back up to medium and let it boil for 5 minutes. Reduce the heat …
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Slow Cooker Ginger Garlic Pork Tenderloin. 6 hr 15 min. Pound pork tenderloin, slow cooker, soy sauce, brown sugar, chili garlic sauce. 4.429.
Instructions. In a large mixing bowl, whisk together the crushed tomatoes, half of the coconut milk, garlic, smoked paprika, cumin seeds, chipotle powder, salt, and pepper to taste until …
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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.
Method: Rub about 1 1/2 tsp of oil over both surfaces of the pork chops and sprinkle sprinkle with seasoning. Place a large pan over medium heat and allow it to get very hot. Add the onion and garlic to the pan with 1 tbsp of oil. Measure the salsa verde (or can of green chiles) into the pan and add the juices from the pork.
If you love chile verde, I know you’ll love my Chile Colorado, Beef Birria and Chilaquiles. Start with trimming your pork of fat and cutting it into 1” pieces. Season with salt and pepper, and sear it in a very hot pan until browned on all sides. Set aside. Brown the onion. Add garlic, spices, pork and chicken broth to the pot.
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.