Green Chile Stew (Diabetic-Friendly)

This is a recipe that I modified when my husband was diagnosed with diabetes. In the past I added potatoes, which cooked apart and thickened the stew. But since white potatoes were out of our diet, I needed something to thicken it. I read that oatmeal is great for thickening soup, so I gave it a try...it worked like a charm! Makes 4 generous servings at 4 WW points per serving.

• Ready In: 3 hrs 30 mins
• Serves: 4-6

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

Directions

1. Combine flour with salt and pepper.
2. Lightly dust cubed pork with flour.
3. Brown pork in hot oil over medium-high heat until browned.
4. Add chicken broth, onion, green chiles, Rotel tomatoes, hominy, oats & garlic.
5. Salt & pepper to taste.
6. 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.