3/4 pound boneless pork roast, cut into 1 inch cubes
1 tbsp canola oil
1/4 cup chopped green pepper
1/2 cup chopped onion
1/4 tsp minced garlic
1/4 cup dry red wine or beef broth
1 cup diced canned tomatoes, undrained
1/2 cup salsa
2 tbsp canned chopped green chilies, divided
1/2 tsp ground cumin
1/4 tsp sugar
dash ground cloves
2 tbsp minced fresh parsley
1 small jalapeno pepper, seeded and chopped
1. In a large saucepan, cook the pork in oil over medium heat until no longer pink; remove and set aside. In the same pan, saute the green pepper, onion, and garlic for 1-2 minutes or until tender. Stir in the pork, wine or broth, tomatoes, salsa, 1 tbsp chilies, cumin, sugar, and cloves. Cover and cook over low heat for 40 minutes, stirring occasionally.
2. Stir in the parsley, jalapeno and remaining chilies. Cover and cook 20-25 minutes longer or until meat is tender.
Makes 2 servings; 1 1/2 cups each
Cal 385; fat 17; fiber 4
This stuff was amazing. I was pleasantly surprised. I was afraid that there was going to be a little more spicy than it turned out. It had the perfect amount of spice. My only complaint was that it was awfully tomatoey. My only suggestions or adjustments would include using only part of the salsa and substituting it for Verde salsa. It would cut down on the tomatoes being quite so overwhelming. We made cornbread and a salad, and fought over who got the leftovers.
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