Low Carb Spicy Recipes

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

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

Servings: 6