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Pork With Red Chili Sauce

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      Title: PORK WITH RED CHILI SAUCE
 Categories: Low-cal, Mexican, Pork, Sauces, Chili
      Yield: 6 Servings
 
      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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