• 3 pounds lean boneless pork shoulder or butt, well trimmed and cut into 1-inch cubes
  • 1 tablespoon canola or corn oil
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • Three 4-ounce cans green chilies, or one 10-ounce can jalapeno pepper or 6-7 large fresh Anaheim or California peppers, seeded and chopped
  • 3 medium tomatoes, seeded and chopped
  • 1/2 cup packed chopped cilantro, or 2 tablespoons ground coriander
  • 1 tablespoon wine vinegar
  • 1 teaspoon salt
  • 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
  • 1/2 teaspoon dried cumin


  1. Brown the pork in the oil in small batches in a large nonstick skillet or Dutch oven. Remove and set aside.
  2. Saute the onion and garlic in the pan about 5 minutes, until lightly browned. Add the pork and all remaining ingredients, plus 1/4 cup water.
  3. Cover and simmer on top of the stove, or bake in a 325 degree oven, for 1-1/2 to 2 hours, or until the pork is tender. Skim any fat from the surface before serving.

Recipe Yield: Yield: Makes about 7 cups (7 servings)

Nutritional Information Per Serving:

Calories: 257
Fat: 10 grams
Fiber: 2 grams
Sodium: 624 milligrams
Cholesterol: 92 milligrams
Protein: 33 grams
Carbohydrates: 8 grams
Sugars: 5 grams

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Diabetic Exchanges

2 Vegetable, 4 Lean Meat

Book Title: Light and Easy Diabetes Cuisine

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