PERUVIAN PORK STEW

This is a great recipe for anyone wanting to eat healthier.  If you don't want to use the beer, use 12-oz of low-sodium chicken broth or vegetable broth.

1 1/4 to 1 12 lbs lean boneless pork, cubed
2 garlic cloves, crushed
3/4 tsp salt
1 tsp ground cumin
1/4 tsp ground red pepper
1/2 tsp ground ginger
3/4 tsp dried oregano
1/4 tsp dried thyme
1/4 tsp ground allspice
nonstick canola cooking spray
2 cups vegetable broth
1 can (12-oz) light beer
2 tbsp packed brown sugar
1/2 lb sweet potato, peeled and cubed
1 cup cubed carrots
1/2 lb pearl onions (or white onion, diced coarsely)
1 turnip, diced
1 cup sliced celery
1 small zucchini, sliced
1 can (15-oz) yellow hominy, rinsed & drained
4 tsp fresh cilantro, chopped
4 tsp lemon juice

In a mixing bowl, combine the garlic, salt, cumin, red pepper, ginger, oregano, thyme, and allspice; toss the cubed pork in the spice mixture.

Spray a large nonstick skillet with the cooking spray and heat over medium-high heat.  Brown the meat, half at a time, in the skillet, turning to brown on all sides.  Transfer the meat to a 4-quart (at least) slow cooker or crock pot.

To the meat in the cooker add the broth, beer, and brown sugar; stir to combine.  Add the sweet potato, carrots, onions, turnip, and celery to the cooker.  Place lid on cooker and cook on low setting for 7 to 8 hours or half that time on high setting.  The meat and veggies should be just tender.  Stir in the zucchini and hominy.

Replace lid on cooker and cook stew on high 15 to 30 minutes until the zucchini is tender.  Stir in the cilantro and lemon juice before serving.

Yield: 6 servings
Per serving: 250 calories, 7 g (2 sat) fat, 27 g carbs, 17 g protein, 702 mg sodium
Dietary Exchanges: 1 1/2 veg, 1 bread, 2 meat

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