Green Chile Stew (Diabetic-Friendly)

• 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

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.

lean pork, flour, salt, pepper, oil, chicken broth, onion, green chilies, tomatoes, hominy, oats, garlic, salt, pepper

Taken from www.food.com/recipe/green-chile-stew-diabetic-friendly-428382 (may not work)