| 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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