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Pork With Green Chile Sauce




Source of Recipe


Penny
Pork With Green Chile Sauce
Yields 7 servings. Serving size: 1 cup
Weight Watcher Points - 6 Points

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 jalape�o 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

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

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.

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.

Exchanges Per Serving: 2 Vegetable, 4 Lean Meat.

Nutrition Facts: Calories 257; Calories from Fat 86; Fat 10g;
Saturated Fat 3g; Cholesterol 92mg; Sodium 624mg; Carbohydrates 8g;