Carne de Puerco Con Chile Rojo
- Number of Servings: 6
Ingredients
Extra lean Pork, raw 1.5 lbs3 Roma tomatoes2-3 serrano chiles1 clove garlic1/4 teaspoon sea saltAdditional salt for taste2 tbsp olive oilPam cooking spray, to coat lightly1 cup water* It's important to note that the calories are a bit less because you don't eat all the tomato mixture and some of the oil remains. Optional ingredients:Black beans in a canTortillasLettucecilantrocheeselight sour cream etc
Cut up pork into cubes and cook in 3 quart saucepan with water to cover. Add sea salt. Let water boil away, stirring occasionally.
While you are waiting for the water, heat a flat pan to very high heat, lay a sheet of tin foil in the bottom of the pan and place tomatoes, garlic clove and chiles on top. Roast them, flipping all until all sides are blackened. Fill blender or food processor with 1 cup water, add roasted tomatoes, chiles and garlic. Blend till pureed. Set aside.
When water has evaporated from the pork, drain it then quickly spray pam over it. Heat a pan with 2 tbsp olive oil. Add pork. Stir frequently until pork is browned.
In a clean saucepan, add the chile mixture and the browned pork together and simmer until salsa turns a dark red color and becomes slightly thicker.
Serve with or without the chili sauce on tortillas with beans, sour cream, cilantro or cheese. Whatever you would like. You can also serve it on a bed of lettuce with cut up tomatoes, low fat tortilla strips and salsa dressing.
Salsa dressing recipe: 2 tsp light sour cream, 1 ladle of salsa mixture. Stir together and serve chilled. 35cal and .75 grams fat
Number of Servings: 6
Recipe submitted by SparkPeople user JINXMEBABY.
While you are waiting for the water, heat a flat pan to very high heat, lay a sheet of tin foil in the bottom of the pan and place tomatoes, garlic clove and chiles on top. Roast them, flipping all until all sides are blackened. Fill blender or food processor with 1 cup water, add roasted tomatoes, chiles and garlic. Blend till pureed. Set aside.
When water has evaporated from the pork, drain it then quickly spray pam over it. Heat a pan with 2 tbsp olive oil. Add pork. Stir frequently until pork is browned.
In a clean saucepan, add the chile mixture and the browned pork together and simmer until salsa turns a dark red color and becomes slightly thicker.
Serve with or without the chili sauce on tortillas with beans, sour cream, cilantro or cheese. Whatever you would like. You can also serve it on a bed of lettuce with cut up tomatoes, low fat tortilla strips and salsa dressing.
Salsa dressing recipe: 2 tsp light sour cream, 1 ladle of salsa mixture. Stir together and serve chilled. 35cal and .75 grams fat
Number of Servings: 6
Recipe submitted by SparkPeople user JINXMEBABY.
Nutritional Info Amount Per Serving
- Calories: 210.1
- Total Fat: 11.3 g
- Cholesterol: 71.5 mg
- Sodium: 153.3 mg
- Total Carbs: 1.3 g
- Dietary Fiber: 0.3 g
- Protein: 24.1 g
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