Categories: Jalapenos, pork

Ingredients

• 3 Pounds lean boneless pork shoulder or butt, well trimmed, and cut into 1" cubes
• 1 Tablespoon canola or corn oil
• 1 Cup chopped onion
• 2 garlic cloves, minced
• 3 Cans green chiles - (4 oz ea), seeded, chopped (or one 10-oz can jalapeño peppers or 6 to 7 large fresh Anaheim or
• California peppers)
• 3 Medium tomatoes, seeded, chopped
• 1/2 Cup chopped cilantro - (packed) = (or 2 tbspns ground coriander)
• 1 Tablespoon wine vinegar
• 1 Teaspoon salt
• 1 Tablespoon chopped fresh oregano = (or 1 tspn dried oregano)
• 1/2 Teaspoon dried cumin

Directions

1. Brown the pork in the oil in small batches in a large nonstick skillet or Dutch oven. Remove and set aside.

2. Saute the onion and garlic in the pan about 5 minutes, until lightly browned. Add the pork and all the remaining ingredients, plus 1/4 cup water.

3. Cover and simmer on top of the stove, or bake in a 325 degree oven, for 1 1/2 to 2 hours, or until the pork is tender. Skim any fat from the surface before serving.

4. This recipe yields 7 servings. Serving size: 1 cup.

5. Exchanges Per Serving: 2 Vegetable, 4 Lean Meat.

6. Nutrition Facts: Calories 257; Calories from Fat 86; Fat 10g;

7. Saturated Fat 3g; Cholesterol 92mg; Sodium 624mg; Carbohydrates 8g;

8. Dietary Fiber 2g; Sugars 5g; Protein 33g.

9. Weight Watcher Points – 6 Points

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