Green Chile Stew (Diabetic-Friendly) - cooking recipe

Ingredients

6 ounces lean pork roast, cubed
2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon oil (I use safflower)
3 (14 ounce) cans chicken broth (I use low-fat)
1 medium onion, chopped
3 (4 ounce) cans whole green chilies, chopped
1 (10 ounce) can Rotel Tomatoes, undrained
1 (15 ounce) can hominy, drained
1/2 cup quick oats
3 garlic cloves, crushed
salt
pepper

Preparation

Combine flour with salt and pepper.
Lightly dust cubed pork with flour.
Brown pork in hot oil over medium-high heat until browned.
Add chicken broth, onion, green chiles, Rotel tomatoes, hominy, oats & garlic.
Salt & pepper to taste.
Bring to a boil and simmer 3 to 4 hours. I usually cover the soup until the last hour, then remove the lid so the soup will cook down a little.