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
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We hope you enjoy this Pork With Red Chili Sauce recipe.
