1/2mediumgreen bell pepperseeded, deribbed, and sliced
114.5-oz. candiced tomatoesundrained
1/2cuplow sodium chicken broth
1teaspoonoregano
1teaspoonCajun seasoning
1/4teaspooncayenne pepperoptional
1/2cupchopped onion
1/2cupchopped celery
Instructions
Heat the oil in a skillet over medium-high heat. Salt and pepper pork cubes and add to the skillet; brown evenly on all sides.
Transfer to a slow cooker. Add remaining ingredients; cover and cook on LOW for 7 hours.
Notes
LC SERVING SUGGESTION: Steamed kale and Mexi-Cauli Rice (process cauliflower in a blender or food processor until it resembles grains of rice; steam “rice” until tender; drain; add salsa and salt and pepper to taste; fluff with a fork).SERVING SUGGESTION: Serve brown rice instead of Mexi-Cauli Rice.GLUTEN FREE: No changes necessary.NUTRITION: per serving: 361 Calories; 22g Fat; 31g Protein; 8g Carbohydrate; 2g Dietary Fiber; 105mg Cholesterol; 977mg Sodium. Exchanges: 0 Grain (Starch); 4 Lean Meat; 1 Vegetable; 2 Fat. Points: 9