Recipe for Pork With Red Chili Sauce

3.00	lb	Boneless Lean Pork Butt
2.00	tb	Vegetable Oil
2.00	lg	Onions, chopped
2.00		Garlic Cloves, minced or
		-pressed
6.00	ts	Chili Powder
1.00	ts	Cumin
1.50	ts	Oregano
1.25	c	Water
1.00	ts	Honey
0.50	ts	Salt
3.00	tb	Tomato Paste

Instructions:
Serve this traditional Mexican entree as a filling for corn or flour tortillas or as an accompaniment to rice and beans.
Garnish with tomato slices and fresh cilantro for a colorful meal.
Trim and discard all fat from the meat and cut into 1-inch cubes.
Heat oil in a large skillet over medium-high, and cook meat, a few pieces at a time, until brown.
Push meat to one side of the pan, add onion, garlic, chili powder, cumin and oregano; cook until onion is limp.
Stir in water, honey, salt and tomato paste.
Simmer, covered, until pork is tender, about 1 hour.
Skim off fat and discard.
To serve, fill warm corn or flour tortillas (made with margarine) with meat mixture.
Include rice or beans, if desired, and garnish.
Yield: 6 servings, 3 cups One Serving = 1/2 cup (4 ounces pork) Calories: 329 Protein: 34 g Fat: 17 g Carbohydrate: 8 g Fiber: 1.
6 g Cholesterol: 109 mg Sodium: 381 mg Potassium: 658 mg Exchange: 4 Medium-Fat Meat 1 Vegetable

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