I like to cook, but better yet, I LOVE to eat. Growing up as a 3rd-Generation Polish girl in upstate New York, I was seldom exposed to spicy foods. Only within the last five years have I broaden my sights, and subsequently, my tastes. Here is a GREAT south-western recipe I have been working on– to keep the flavor but lose the fat–that will jazz up any dish. Serves 10. I like to serve this with pinto beans or Spanish rice, and tortillas. Great with scrambled eggs too! Yeah or Nay? Post your comments below…
- 1 pork loin/roast, (fat removed, cut into small pieces & set aside) chopped into small bite-sized pieces
- 1 large white onion, chopped
2 cans of diced green chili peppers
4 tbsp canola oil
Large can of tomato sauce (29 oz.)
Large can of diced tomatoes (28 oz)
1-?? jalapeno peppers (adjust for your personal spicy level), chopped
4-5 tbsp flour
Prepare your pork loin.
Turn burner to med-high, put large saucepan or stock pot over burner.
Spray pan with Low-Calorie Pam.
Add the pork loin & cook, stirring frequently until no longer pink.
Add the onion & cook until translucent.
Add the green chilies, the chopped jalapenos, the tomatoes & the tomato sauce.
Bring to a simmer, stirring often, for at least an hour.
Add the flour as needed to thicken the liquid into a thick sauce.
Number of Servings: 10
I like to serve this with pinto beans, Spanish rice and tortillas.
Can combine ingredients in a crock pot/ slow cooker on high for 5 hours, or low for 9 hours.