Chili Pork Topping

This recipe goes with Huaraches

Yield: Makes 2 cups
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 97
  • Calories from fat: 21%
  • Protein: 13g
  • Fat: 2.2g
  • Saturated fat: 0.7g
  • Carbohydrate: 6.3g
  • Fiber: 1.3g
  • Sodium: 40mg
  • Cholesterol: 37mg


  • 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
  • Salt
  • Pepper


  1. 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.
  2. Nutritional analysis per 1/2 cup.
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