Chili Pork Topping

Makes 2 cups


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1/2 pound fat-trimmed pork tenderloin or boned pork loin
1 onion (1/2 lb.).
3 cloves garlic
1 1/2 teaspoons chili powder
1/2 teaspoon cumin seed
1/4 teaspoon cayenne


Thinly slice pork into strips about 1/4 by 2 inches. Thinly slice onion. Mince garlic. In a 10- to 12-inch nonstick frying pan over high heat, stir-fry pork until lightly browned, about 3 minutes. Pour into a bowl. Add onion and garlic to pan; stir-fry until onion begins to brown, about 2 minutes. Add chili powder, cumin seed, cayenne, and pork. Stir-fry until meat is hot and coated with spices, about 1 minute. Add salt and pepper to taste. Use warm.

Nutritional analysis per 1/2 cup.

Created date

October 2003

Nutritional Information

Calories 97
Caloriesfromfat 21 %
Protein 13 g
Fat 2.2 g
Satfat 0.7 g
Carbohydrate 6.3 g
Fiber 1.3 g
Sodium 40 mg
Cholesterol 37 mg