Pork with Red Chili Sauce -

2 tb Vegetable Oil

2 lg Onions, chopped

2 Garlic Cloves, minced or -pressed 6 ts Chili Powder

1 ts Cumin

1 1/2 ts Oregano

1 1/4 c Water

1 ts Honey

1/2 ts Salt

3 tb Tomato Paste

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 Source: "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D. Shared by: Norman R. Brown