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Spicy Rib Stew

a low-carb dish - 30.1 g carbs total
6 servings at 5 g carbs per serving

2 Tolive oil
oneonion, sliced
2 clovesgarlic, minced
3habeneros, minced (beware!)
one 15 oz can  no salt added tomatos, chopped
2 tlow sodium beef boullion granules
one toregano, crushed
2 lbsboneless pork ribs, chopped
onegreen pepper, cut in short strips
onered bell pepper, cut in short strips
one Chomemade 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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