Chipotle Pork N' Gravy (Low-FODMAP, Gluten-Free, Diary-Free, Paleo)

 

I often get strange looks when I mention my dislike for chipotle... honestly, am I alone in this? I do like this recipe though. My husband loves chipotle and I would experiment with it while he was strict low-FODMAP, because it is one of the few things that can add a lot of flavor. I have a couple chipotle recipes that I conjured up, but this pork is definitely my favorite.

 
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This recipe is so quick! If you can chop and you can stir, then you can do this. I make this while doing other prep in the kitchen so it really isn't much of a task. My favorite aspect of this recipe is that you can sneak extra veggies in there, and no one knows the wiser. Personally, I think the veggies make it better, not only in texture and nutrition, but it takes something that looks...brown and puke-like...and turns it into something visually appetizing. It's a win-win-win. I usually use zucchini in mine, but any veggies will do. Use whatever is in your fridge, or use a weird ingredient that you've been wanting to try but just don't know how, rutabaga comes to mind.


Process

Finely dice leek greens, I trim off and discard the first inch of the greens because they tend to be dry. Finely dicing the green tops release juices which adds more of the onion flavor to the dish.

Shred half of a medium zucchini and squeeze the water out by hand. Toss the pork, leek tops, zucchini, salt, chipotle and pepper into a medium skillet.

Over medium-high heat cook the pork until its done and semi crispy. There will be fat in the bottom of the skillet and coating the pork, this is where the starch comes in. Toss the tapioca starch into the pan and give the pork a stir, coating everything and soaking up the liquid fat in the pan. Add the milk and stir for 5 minutes or so until it thickens into gravy.

Pantry

1 lb. ground pork

3 tablespoons leek tops, green parts only

1/4 cup shredded zucchini, squeezed

1 teaspoon salt

1/2 teaspoon chipotle pepper, dried powder

1/2 teaspoon black pepper

3 tablespoons tapioca starch

1.5 cups almond milk, or coconut milk

 
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