Carne de Puerco Con Chile Rojo
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Carne de Puerco Con Chile Rojo calories by ingredient
Introduction
Lower fat twist to an authentic Mexican Recipe.If you like meals spicer add more chiles, or less if you don't like spicy. Serve with tortillas or on top of lettuce with salsa dressing to make your own taco salad . Delicious! Lower fat twist to an authentic Mexican Recipe.
If you like meals spicer add more chiles, or less if you don't like spicy. Serve with tortillas or on top of lettuce with salsa dressing to make your own taco salad . Delicious!
Number of Servings: 6
Ingredients
-
Extra lean Pork, raw 1.5 lbs
3 Roma tomatoes
2-3 serrano chiles
1 clove garlic
1/4 teaspoon sea salt
Additional salt for taste
2 tbsp olive oil
Pam cooking spray, to coat lightly
1 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 can
Tortillas
Lettuce
cilantro
cheese
light sour cream etc
Directions
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.