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Recipe by: havva
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See below ingredients and instructions of the recipe
3 lb Boneless Lean Pork Butt 1 ts Cumin
2 tb Vegetable Oil 1 1/2 ts Oregano
2 lg Onions, chopped 1 1/4 c Water
2 Garlic Cloves, minced or 1 ts Honey
-pressed 1/2 ts Salt
6 ts Chili Powder 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
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
English celebrity chef also known as The Naked Chef. BBC food television shows.
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
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