Pork with red chili sauce

6 servings

Ingredients

Quantity Ingredient
3 pounds Boneless Lean Pork Butt
2 tablespoons Vegetable Oil
2 larges Onions, chopped
2 Garlic Cloves, minced or pressed
6 teaspoons Chili Powder
1 teaspoon Cumin
1½ teaspoon Oregano
1¼ cup Water
1 teaspoon Honey
½ teaspoon Salt
3 tablespoons Tomato Paste

Directions

Serve this traditional Mexican entree as a filling for corn or flour tortillas or as an accompaniment to rice and beans. Garnish with tomato slices and fresh cilantro for a colorful meal.

Trim and discard all fat from the meat and cut into 1-inch cubes.

Heat oil in a large skillet over medium-high, and cook meat, a few pieces at a time, until brown.

Push meat to one side of the pan, add onion, garlic, chili powder, cumin and oregano; cook until onion is limp.

Stir in water, honey, salt and tomato paste. Simmer, covered, until pork is tender, about 1 hour. Skim off fat and discard.

To serve, fill warm corn or flour tortillas (made with margarine) with meat mixture. Include rice or beans, if desired, and garnish.

Yield: 6 servings, 3 cups

One Serving = ½ cup (4 ounces pork) Calories: 329 Protein: 34 g Fat: 17 g Carbohydrate: 8 g Fiber: 1⅗ g Cholesterol: 109 mg Sodium: 381 mg Potassium: 658 mg

Exchange: 4 Medium-Fat Meat 1 Vegetable Source: "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D.

Shared by: Norman R. Brown

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