PORK PICANTE RECIPES
PORK PICANTE RECIPE: HOW TO MAKE IT - TASTE OF HOME
"Lots of outdoor activity on our farm stimulates the appetites of my husband and three teenagers. This meal always satisfies them," writes Susan Miller from Marion, Illinois.
Provided by Taste of Home
Categories Dinner
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large resealable plastic bag, combine the first five ingredients. Add the pork, a few pieces at a time, and shake to coat., In a large nonstick skillet or wok, brown pork in oil. Add salsa and peach preserves; cover and simmer for 10-15 minutes or until meat is no longer pink. Serve over rice if desired.
Nutrition Facts : Calories 237 calories, FatContent 6g fat (2g saturated fat), CholesterolContent 63mg cholesterol, SodiumContent 236mg sodium, CarbohydrateContent 19g carbohydrate (12g sugars, FiberContent 2g fiber), ProteinContent 23g protein. Diabetic Exchanges 3 lean meat
PORK PICANTE RECIPE - FOOD.COM
I can't remeber where I found this recipe but it's a good one. It is sweet and salty at it's finest. Make this and you'll be thanking me. This can be served over white rice, noodles, or bread.
Total Time 40 minutes
Prep Time 0S
Cook Time 40 minutes
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Cut pork into 1/2 inch cubes. Add oil to a large skillet over medium-high heat.
- Once oil is hot add half of pork and brown. Remove pork and repeat with other half of pork.
- Drain and return to skillet.
- Add vegetable juice with dissolved bouillon cube to skillet. Bring to a boil.
- Reduce heat add cover andsimmer 20 to 25 minutes until pork is no longer pink.
- In a small bowl stir together salsa, preserves, and corn starch.
- Stir mixture into skillet. Cook and stir over medium heat until thickened and bubbly.
- Cook and stir 2 minutes longer.
Nutrition Facts : Calories 208, FatContent 7.2, SaturatedFatContent 2, CholesterolContent 48.4, SodiumContent 486.3, CarbohydrateContent 18.9, FiberContent 1.1, SugarContent 11, ProteinContent 16.6
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