Cocido de Puerco

This Mexican-style pork stew is simply marvelous. Do use bony cuts of meat, as they’re more flavorful-and cheaper, too.

YIELD: About 6 servings

INGREDIENTS:

• 3 pounds bony cuts of pork (meaty pork neck bones are ideal)
• 2 tablespoons olive oil
• 1 clove garlic, crushed
• 1 large onion, sliced
• 1 large green pepper, diced
• 2 medium zucchini, cut into chunks
• 1 can (14 1/2 ounces) diced tomatoes
• 2 teaspoons cumin
• 2 teaspoons dried oregano
• 1/2 teaspoon red pepper flakes (optional)

INSTRUCTIONS:

1. In a heavy skillet over medium-high heat, sear the pork bones in the oil until they’re brown all over.
2. Turn the heat to low, and add the garlic, onion, pepper, zucchini, tomatoes, cumin, oregano, and pepper flakes.
3. Cover the skillet, and let it simmer for 1 hour.

PER SERVING:

• 13 grams of carbohydrates and 4 grams of fiber, for a total of 9 grams of usable carbs and about 35 grams of protein.