Bariatric Surgery Recipe: Pork and Black Bean Verde Stew
Pork and black bean verde stew recipe for the post-bariatric surgery diet from the Froedtert & the Medical College of Wisconsin Bariatric Surgery Program.
Ingredients
- 2 teaspoons extra-virgin olive oil
- 1 pound pork loin or tenderloin, trimmed of visible fat and cut into 1” cubes
- 1¼ cup chopped onions
- 3 cloves garlic
- 2 canned chipotle peppers in adobo sauce, minced plus 1 teaspoon adobo sauce
- 1 teaspoon ground cumin
- 1 packet Goya Sazon with coriander & annatto (or similar seasoning packet)
- 1 can (14 ounces) no salt added chicken broth
- 1 can (14.5 ounces) no salt added diced tomatoes in juice
- 1 can (14.5 ounces) no salt added black beans, drained & rinsed
- 1 teaspoon crushed red pepper flakes (optional)
More Like This
Bariatric Surgery Recipe: Black Bean and Brown Rice Casserole
froedtert.com
Bariatric Surgery Recipe: Pumpkin and Black Bean Soup
froedtert.com
Bariatric Surgery Recipe: Asian Pork Tenderloin
froedtert.com
Pork And Black Beans Stew Recipe | Home Pressure Cooking
homepressurecooking.com
Bariatric Surgery Recipe: Cheesy Vegetarian Chili
froedtert.com
Low Sodium Pork with White Bean Soup - mds.CulinaryMedicine.org
staging.mds.culinarymedicine.org
Beef and Bean Chili Verde | Celebrateyourplate
celebrateyourplate.org
Santa Fe Pork and Black Bean Stew - Master recipes
master-recipes.com