Chile Verde
Delicious Diabetes Recipies with: Pork
Servings: 8, 8oz servings
Calories per Serving: 413
Ingredients
- 2 pounds tomatillos
- 5 garlic cloves
- 2 Tablespoons extra virgin olive oil
- 2 jalapeno peppers, seeded and chopped
- 2 Anaheim chiles
- 1/4 cup fresh cilantro, chopped
- 3-4 lb pork shoulder (also known as pork butt) trimmed of fat and chopped into 1″ cubes
- Kosher salt
- Freshly ground black pepper
- 2 yellow onions, chopped
- 3 garlic cloves, minced
- 2 Tablespoons fresh oregano, chopped
- 3 cups chicken stock
- 1/4 teaspoon ground cloves
Directions
- Remove the husks from the tomatillos and rinse. Cut them in half and arrange them, chopped side down, on a baking sheet lined with aluminum foil. Cut the Anaheim pepper in half and remove the seeds. Place it on the same sheet pan and place under the broiler until the skins on the pepper and tomatillos are slightly blackened, about 5-10 minutes. Check to make sure they don’t burn, there is a fine line between the two. Remove from the oven and set aside to cool. Take the peppers off of the pan and put them into a paper bag to steam. Check back in a couple minutes and you’ll be able to remove the skins easily. Set the flesh aside
- In a small sauce pan over medium-high heat, heat the olive oil. Place 5 garlic cloves in the oil and cook until brown on all sides. Remove the pan from the heat and remove the garlic from the oil. Set the oil and garlic aside
- Place the garlic and Anaheim pepper flesh in a blender, along with the tomatillos. Keep the skins attached to the tomatillos- you want that flavor. Add the jalapeno peppers and the cilantro to the blender and pulse until pureed. Set aside
- In a large, deep skillet or Dutch oven, heat the olive oil that the garlic cooked in over medium high heat. Add half of the pork and season liberally with salt and pepper. Cook the pork until it is brown on all sides. Remove the cooked pork to a plate and add the second half of the pork, cooking until brown. Remove the rest of the pork and set aside
- In the same pan, add the onion and sautee until just starting to turn translucent. Add the 3 garlic cloves and cook for another minute. Turn the heat up to high and add about 2 Tablespoons of the chicken stock. Cook over high heat, scraping the bottom of the pan to remove all of the brown bits from the pork. Turn the heat down to medium and add the pork back to the pan, along with the oregano, tomatillo puree, cloves, and salt and pepper to taste. Don’t add too much salt, though, because the mixture will cook down
- Bring to a boil and then reduce the heat to low. Keep the chile verde at a simmer for about 2-3 hours, until the pork is tender. Check for seasonings and serve. Your diabetes recipies are ready!
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Herb Roasted Turkey Breast
Delicious Diabetes Recipies with: Turkey
Servings: 8
Calories per Serving: 458
Roasting turkey is very easy and delicious! All you do is rub the turkey with the herbs, pop it in the oven and dinner is ready in about an hour. I like to roast a whole turkey breast for dinner and use the leftovers for sandwiches and snacks all week. This is a healthier, better tasting and more economical alternative than going to the deli.
Ingredients
- 1 (6 lb.) bone in turkey breast, skin removed
- 2 Tbs. olive oil
- 4 garlic cloves, crushed
- 2 tsp. finely chopped fresh sage
- 2 tsp. finely chopped fresh thyme
- 2 tsp. finely chopped fresh rosemary
- 1 tsp. salt
- 1/2 tsp. freshly ground black pepper
Directions
Preheat the oven to 375. Rinse the turkey breast and pat dry. In a small bowl, combine the oil, garlic, herbs, salt and pepper and rub over the turkey breast. Transfer the turkey breast to a roasting pan and roast until the juices run clear when cut and a thermometer registers 165 (about 1 to 1 1/4 hours). Let rest, covered with aluminum foil, for 10 minutes before carving. Your diabetes recipies are ready!
**Chefs note: if you can’t buy fresh herbs, you can substitute dried instead. Just use half of what you’d use fresh.
