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a low-carb dish - 30.1 g carbs total
6 servings at 5 g carbs per serving
| 2 T | olive oil |
| one | onion, sliced |
| 2 cloves | garlic, minced |
| 3 | habeneros, minced (beware!) |
| one 15 oz can | no salt added tomatos, chopped |
| 2 t | low sodium beef boullion granules |
| one t | oregano, crushed |
| 2 lbs | boneless pork ribs, chopped |
| one | green pepper, cut in short strips |
| one | red bell pepper, cut in short strips |
| one C | homemade chicken broth |
In large saucepan sauté onion rings in oil until translucent. Add garlic and habeneros and cook one minute more.
Transfer to 3 quart casserole. Add undrained tomatos, tomato sauce, boullion granules, oregano and green pepper. Mix well.
Brown ribs in saucepan. Add to tomato mixture. Add chicken broth to the consistency you like. Mix well. Cover and refrigerate 3 - 24 hours.
Bake, covered, at 350° for 1 1/2 hours.
Add red bell pepper and spoon juices over. Bake 25 minutes more. About 12 servings
| Sodium content in milligrams | ||
| one | onion | 4 |
| 2 cloves | garlic | 2 |
| 3 | habanero peppers | 9 |
| one 15 oz cans | no salt added tomatos | 87.5 |
| one t | low sodium beef boullion granules | 10 |
| one t | dry oregano | 1 |
| 2 lbs | boneless pork ribs | 660 |
| one | green bell pepper | 1 |
| one | red bell pepper | 1 |
| one C | homemade chicken broth | 60 |
| Recipe total = 954 mg | ||
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