A month ago I delved into one my Clean Eating magazines (April/May 2013) and found this number. It took me a couple weeks to actually cook it up and it was a nice change in the dinner rotation. We added some rice noodles to our final product, however, it’s quite versatile and could be eaten with rice or tortillas as well. I will say whenever I open a can of chipolte peppers I think, “What am I going to do with the rest?”, because most recipes only call for 1-2 peppers. I finally discovered you can freeze them or store them in the fridge for up to a month (you might want to check that last statement because I’m going from memory). And finally, we felt it had nice variety of ingredients and on my husband’s recipe scale ( 5 *’s is perfect), he gave it 4.5 *’s; normally most new recipes never exceed 4 *’s. Enjoy this AWESOME recipe and hopefully I’ll be blogging more soon.
- 1 lb boneless center-cut pork loin, cut into 1/2-inch thick slices
- 2 tsp ground cumin
- 1 tsp ground coriander
- 2 tsp grape seed oil or safflower oil, divided
- 1 red onion, thinly sliced
- 1 green or yellow bell pepper, seeses and thinly sliced (or a combination of both; I used a red pepper)
- 2 cloves garlic, minced
- 2 tbsp unsalted tomato paste
- 1 tbsp chopped chipolte chiles in adobo sauce
- 2 tsp raw honey
- 1-1/2 cups fresh, or frozen and thawed corn kernals
- 1/4 cup reduced sodium chicken broth
- 1 tsp dried oregano
- 1/4 tsp fresh ground black pepper
- 2 tsp fresh lime juice
- 1/3 cup cup chopped fresh cilantro leaves
- 3 tbsp raw shelled unsalted pumpkin seeds.
- In a medium bowl, toss pork with cumin & coriander. In a large wok or skillet on high, heat 1 tsp oil, working to coat bottom of pan. Add pork & stir-fry until browned, about 3 minutes. Transfer to a medium bowl & set aside. Return wok to stove top on medium-high and heat remaining 1 tsp oil. Add onion, bell pepper and garli, stir-fry until tender-crisp, about 3 minutes. Stir in tomato paste, chiles and honey and stir-fry for 1 minute more.
- Stir in corn, broth, oregano, black pepper, pork and any juices and simmer, tossing occasionally, until vegetables are tender and pork is cooked through, about 2 minutes. Stir in lime juice, then sprinkle with cilantro.
TIP: I browsed through the method part in the beginning and got all my ingredients prepared in the groups in the order the recipe called for. It made things flow much smoother.
NUTRITIONAL INFORMATION: Yields 6; 1 cup per serving
Calories – 197 | Total Fat – 7g | Carbs – 15g | Fiber – 2g | Sugars 3g | Protein – 20g | Sodium – 81mg | Cholesterol 49mg