| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Mexican | Low-cal, Mexican, Pork, Sauces, Chili | 6 | Servings |
INGREDIENTS
| 3 | lb | Boneless Lean Pork Butt |
| 2 | tb | Vegetable Oil |
| 2 | lg | Onions, chopped |
| 2 | Garlic Cloves, minced or pressed | |
| 6 | ts | Chili Powder |
| 1 | ts | Cumin |
| 1 1/2 | ts | Oregano |
| 1 1/4 | c | Water |
| 1 | ts | Honey |
| 1/2 | ts | Salt |
| 3 | tb | Tomato Paste |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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