Ingredients
3 lb boneless lean pork butt
2 tbsp vegetable oil
2 large onions, chopped
2 garlic cloves, minced or pressed
6 tsp chili powder
1 tsp cumin
1 1/2 tsp oregano
1 1/4 cup water
1 tsp honey
1/2 tsp salt
3 tbsp 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 = 1/2 cup (4 ounces pork) Calories: 329 Protein: 34 g
Fat: 17 g Carbohydrate: 8 g Fiber: 1.6 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
Servings: 6 servings
Pork With Red Chili Sauce Recipe brought to you by Recipe Ideas
Categories: Chili; Meat; Pork; Sauce
The History of Recipes
Academics have proved the existence of recipes way back into the distant past, certainly as far back as the ancient Egyptians, and quite possibly further than that. In practice though, these, old cook books were just primitive hieroglyphic recipes for preparing meals.
Fascinatingly, the oldest recipe in existence, according to experts are some ancient tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated and blissful. Later on, in Roman times 25BC a man called Apicius compiled a number of scripts detailing recipes enjoyed by wealthy Romans. In his works, he recounts how the meals were separated into appetizers, entrees and dessert, a style of dining still practiced today. He also describes how the ancient Romans used many different aromatic flavours, including a few that will be familiar to modern cooks for example thyme, rue and parsley. During the succeeding few hundred years, the wealthy families of Wesstern Europe competed to serve the best banquets, and as a result the best cooks and their collection of recipes became highly prized. However, it was during the 1800s that fine cookery and recipe collections became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to collating, trying out, and publishing the recipes of their peers. By the arrival of the 1900s, recipe publications are highly popular due to increased literacy, people having more leisure time and disposable income. |
We hope you enjoy this Pork With Red Chili Sauce recipe.
