Thursday, April 17, 2008

I'm glad I didn't change my mind
--Pork & Peppers Mexican-Style

Pork & Peppers Mexican-Style
Good Carb, Better Carb Cookbook Copyright 2004

2 tablespoons olive oil
½ cup chopped green onions
¾ pound lean pork, cut into ¼-inch pieces I used pork tenderloin
3 bell peppers, preferably red, green and yellow, diced (about 2 cups)
1 teaspoon chopped garlic
Salt and pepper
1 cup sliced fresh mushrooms
1 teaspoon cumin
1 teaspoon chili powder
½ teaspoon dried chipotle pepper (optional) I used this
½ cup shredded Cheddar cheese I used Cabot 50% light cheddar
¼ cup sour cream I used lite sour cream

1. Heat oil in large skillet over medium high heat. Add green onions; cook and stir 2 minutes. Add pork; cook and stir 5 minutes or until browned. Add peppers and garlic. Cook and stir 5 minutes or until peppers begin to soften.
2. Season with salt and pepper. Add mushrooms, cumin, chili powder and chipotle pepper, if desired. Cook and stir 10 to 15 minutes until pork is cooked through and vegetables have softened.
3. Serve with topped with shredded cheddar cheese and sour cream.

Makes 4 servings. Per serving (without the tortilla): 271 cal, 9g carb, 17g fat, 6g sat fat, 63mg sod, 98mg sodium, 3g fiber, 22g protein

I didn't really want to make this last night but the clock was ticking on the fresh mushrooms so I went ahead and made it. I really liked it. It reminded me a lot of the chicken enchiladas from Living the GI Diet. I added more peppers and mushrooms. You could really play around with the vegetables in this. I picked out whole wheat tortillas to go with this.

My grocery bill was record setting last night and I didn't even get all of my produce (the garlic and onions were sickly as were the mushrooms). I can't figure out of if it was just higher prices or if I went overboard. I did buy a few expensive items that I don't buy regularly - Pull-ups, sunscreen, flank steak. That's almost $25 extra right there. The sad thing is that I barely blinked. I just shook my head.

Blast From The Past: Find your own in the archives. I'm almost caught up with updating the archives. There are over 650 recipes! I have just about the last week of recipes to enter and it will be completely up-to-date. When I'm out on maternity leave I hope to fine tune it a bit. It's a bit sloppy right now.

Question of the Day: Do you like the flavor of chipotle peppers?


Tracy said...

I love pork, especially pork tenderloin. I haven't used pork much in Mexican food, though, but now that a pork taco won at Pillsbury I think I have to do so! This looks like a good one.

Anonymous said...

I really like chipotle peppers. I think the smokey-ness really adds something. We use them when we can salsa. Pork is really good in tamales also.

ThursdayNext said...

yes, i do enjoy chipotle. :)