Pork Carnitas with Caramelized Onions and Chipotle
2 t. chopped fresh oregano
1 t. freshly ground black pepper
1 1/2 lb. boneless Boston butt pork roast, trimmed and cut into 1 inch cubes
2 bay leaves
2 t. olive oil
2 c. chopped onion (about 2 medium)
6 garlic cloves, minced
1 t. salt
1/2 t. ground cumin
1 chopped chipotle chile, canned in adobo sauce
14 oz can fat free less sodium chicken broth.
1 T. chopped fresh cilantro
2 t. fresh lime juice
Combine first 4 ingredients in large zip top plastic bag; seal and shake to coat pork. Refrigerate 8 hours or overnight. Heat oil in large nonstick skillet over medium high heat. Remove pork from bag.
Add pork to pan, cook 10 minutes, browning on all sides. Remove from pan. Coat pan with cooking spray.
Add onion and garlic; saute 5 minutes or until lightly browned. stir in salt, cumin, and chile. Return pork to pan and add broth.
Bring to a simmer; cover. Cook 2 hours or until pork is very tender. Remove from heat; discard bay leaves. Stir in cilantro and juice.
Yield: 6 servings (serving size 1/2 cup).
Nutrition info: 191 calories (35% from fat). 7.4 g fat (2.2 g sat fat, 3.7 g mono fat, 0.8 g poly fat), 21.7 mg protein, 8.3 g carb, 1.2 g fiber, 58 mg chol, 1.2 mg iron, 631 mg sodium, 45 mg calcium.
4 WW PPS
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