Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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

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