Diabetes Forecast

Red Chile Pork

Per Serving

Red Chile Pork

Makes: 8 servings
Serving Size: 1/2 cup
Calories 280
Fat 18 g
Saturated Fat 5 g
Trans Fat 0 g
Carbohydrate 6 g
Fiber 2 g
Sugars 2 g
Cholesterol 80 mg
Sodium 270 mg
Potassium 420 mg
Protein 23 g
Phosphorus 215 mg
Choices: Nonstarchy Vegetable 1, Medium-Fat Protein 3, Fat 0.5
  • Makes: 8 servings
  • Serving Size: 1/2 cup
  • Preparation Time: 25 minutes
  • Cooking Time: 1 hour


2 lbs. boneless pork shoulder blade (butt), fat trimmed, cut into bite-size pieces
2 cups Red Enchilada Sauce (see link below) or store-bought sauce
1 tsp. red pepper flakes
1 tsp. dried Mexican oregano
1 tsp. ground cumin
1 tsp. garlic powder
1 tsp. onion powder


  1. Place the pork in a large pot. Add just enough water to cover the meat. Bring to boiling over medium-high heat and cook for 2 to 3 minutes. Reduce the heat and simmer gently, stirring occasionally, for 15 to 20 minutes, until the water and juices have evaporated. Reduce the heat to medium-low.
  2. Add the enchilada sauce and spices and mix well. Cook until the sauce is heated through. Use immediately, or store for future use: Place in a sealed container and either refrigerate for up to 3 days or freeze for up to 2 months.

Recipe adapted from Tex-Mex Diabetes Cooking: More Than 125 Authentic Southwestern Favorites by Kelley Cleary Coffeen, PhD. Available June 2018.


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