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Cook Time:30 minsAdditional Time:30 minsTotal Time:1 hrServings:6Yield:6 servingsJump to Nutrition Facts
Cook Time:30 minsAdditional Time:30 minsTotal Time:1 hrServings:6Yield:6 servings
Cook Time:30 mins
Cook Time:
30 mins
Additional Time:30 mins
Additional Time:
Total Time:1 hr
Total Time:
1 hr
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonsextra-virgin olive oil2medium onions, finely chopped1medium green bell pepper, finely chopped4clovesgarlic, minced1poundlean ground pork (see Tip)2teaspoonsground cumin1 ½teaspoonsdried oregano1teaspoonground cinnamon¾teaspoonkosher salt¼teaspoonground allspiceGround pepper to taste1 28-ounce can diced tomatoes, drained, 1/4 cup juice reserved2bay leaves½cupraisins⅓cuppimiento-stuffed green olives, chopped1tablespoonred-wine vinegar
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsextra-virgin olive oil
2medium onions, finely chopped
1medium green bell pepper, finely chopped
4clovesgarlic, minced
1poundlean ground pork (see Tip)
2teaspoonsground cumin
1 ½teaspoonsdried oregano
1teaspoonground cinnamon
¾teaspoonkosher salt
¼teaspoonground allspice
Ground pepper to taste
1 28-ounce can diced tomatoes, drained, 1/4 cup juice reserved
2bay leaves
½cupraisins
⅓cuppimiento-stuffed green olives, chopped
1tablespoonred-wine vinegar
DirectionsHeat oil in a large skillet over medium heat. Add onions and bell pepper; cook, stirring occasionally, until soft but not brown, about 8 minutes. Stir in garlic and cook for 30 seconds. Add pork; cook, breaking up the meat with a wooden spoon, until no longer pink, 5 to 7 minutes.Stir in cumin, oregano, cinnamon, salt, allspice and pepper, then add tomatoes, their reserved juice and bay leaves. Reduce heat to maintain a simmer, cover and cook for 25 minutes.Stir in raisins, olives and vinegar; cover and simmer for 10 minutes more.TipsMake Ahead Tip: Refrigerate for up to 3 days or freeze for up to 3 months.Depending on your supermarket, it might be hard to find a lean option for ground pork. But it’s easy to make your own in a food processor. Choose a lean cut, such as loin or tenderloin. Cut into pieces and then pulse in a food processor until uniformly ground (being careful not to overprocess, turning the meat into mush). Or ask your butcher to grind it for you. Using lean pork instead of regular ground pork saves up to 164 calories and 5 grams of saturated fat per 3 ounces of cooked meat.Originally appeared: EatingWell Magazine, March/April 2016
Directions
Heat oil in a large skillet over medium heat. Add onions and bell pepper; cook, stirring occasionally, until soft but not brown, about 8 minutes. Stir in garlic and cook for 30 seconds. Add pork; cook, breaking up the meat with a wooden spoon, until no longer pink, 5 to 7 minutes.Stir in cumin, oregano, cinnamon, salt, allspice and pepper, then add tomatoes, their reserved juice and bay leaves. Reduce heat to maintain a simmer, cover and cook for 25 minutes.Stir in raisins, olives and vinegar; cover and simmer for 10 minutes more.TipsMake Ahead Tip: Refrigerate for up to 3 days or freeze for up to 3 months.Depending on your supermarket, it might be hard to find a lean option for ground pork. But it’s easy to make your own in a food processor. Choose a lean cut, such as loin or tenderloin. Cut into pieces and then pulse in a food processor until uniformly ground (being careful not to overprocess, turning the meat into mush). Or ask your butcher to grind it for you. Using lean pork instead of regular ground pork saves up to 164 calories and 5 grams of saturated fat per 3 ounces of cooked meat.
Heat oil in a large skillet over medium heat. Add onions and bell pepper; cook, stirring occasionally, until soft but not brown, about 8 minutes. Stir in garlic and cook for 30 seconds. Add pork; cook, breaking up the meat with a wooden spoon, until no longer pink, 5 to 7 minutes.
Stir in cumin, oregano, cinnamon, salt, allspice and pepper, then add tomatoes, their reserved juice and bay leaves. Reduce heat to maintain a simmer, cover and cook for 25 minutes.
Stir in raisins, olives and vinegar; cover and simmer for 10 minutes more.
Tips
Make Ahead Tip: Refrigerate for up to 3 days or freeze for up to 3 months.
Depending on your supermarket, it might be hard to find a lean option for ground pork. But it’s easy to make your own in a food processor. Choose a lean cut, such as loin or tenderloin. Cut into pieces and then pulse in a food processor until uniformly ground (being careful not to overprocess, turning the meat into mush). Or ask your butcher to grind it for you. Using lean pork instead of regular ground pork saves up to 164 calories and 5 grams of saturated fat per 3 ounces of cooked meat.
Originally appeared: EatingWell Magazine, March/April 2016
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Nutrition Facts(per serving)223Calories10gFat19gCarbs17gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
