Preparation time: 15 minutes

Cooking time: 30 minutes

• Green Chile–Pork Stew

Living in the Southwest means we crave green chiles. This stew is super-easy, satisfyingly hearty, and a weekly standby dish at our house. Perfect anytime, but especially when you want an easy yet stick-to-your-ribs stew with plenty of flavor. To save time, I use cooked leftover pork tenderloin or pork chops. If you start with raw pork, allow extra time for browning. The stew is a meal in itself, but I usually serve it with homemade Cornbread (see recipe) or warmed corn tortillas.

makes 2 servings (1½ cups each)

• 1 tablespoon olive oil
• ½ small onion, diced
• 1 carrot, peeled and cut into ¼-inch slices
• 8 ounces cooked pork, cut into 1-inch cubes
• 1 (10-ounce) can mild diced tomatoes and green chiles
• 1 (14.5-ounce) can gluten-free low-sodium chicken broth or 1¾ cups gluten-free low-sodium chicken broth
• 1 cup diced peeled potato (about 4 ounces)
• ¼ teaspoon dried oregano
• ¼ teaspoon ground cumin
• ¼ teaspoon ground coriander
• ⅛ teaspoon (dash) freshly ground black pepper, or to taste
• 4 tablespoons chopped fresh cilantro, divided

1. In a 3-quart soup pot, heat the oil over medium heat. Add the onion and carrot and cook, stirring constantly, until slightly tender, about 3 minutes.

2. Add the remaining ingredients, using half of the cilantro. Bring the stew to a boil, reduce the heat to low, and simmer, covered, for 30 minutes.

3. For a thicker stew, just before serving, remove ¼ cup of the cooked potatoes and mash thoroughly with a fork. Then stir them back into the stew.

4. Divide the stew between 2 bowls and serve, garnished with the remaining cilantro.

Per serving: 490 calories; 44g protein; 24g total fat; 3g fiber; 26g carbohydrates; 93mg cholesterol; 1108mg sodium