Two Faced Chef

Before I start this post, I just want to let everyone know that it is Little Mommies’ birthday.  Please, please refrain from comments about how old she is, or how old she looks, it’s our little secret.

Welcome to Mexican cooking at the TFC.  I hate that Mexican food has the connotation of always being so unhealthy and loaded of cheese.  The basics of Mexican cooking–lean meats, spicy peppers, tomatoes–are all so healthy and there is a true possibility for a low-cal Mexican meal.  Plus, Mexican food is an excuse to drink tequila.  I’m so much more fun when I drink tequila.

Stolen from Kitchen Parade.

Ingredients:

• 1 poblano pepper
• 1 tablespoon vegetable oil
• 1 pound pork tenderloin or boneless pork loin, cubed small
• Salt to taste
• 1 white onion, chopped
• 3 cloves garlic, chopped
• 2/3 cup water
• 2 tablespoons Worcestershire (don’t skip)
• 15 ounce can diced tomatoes
• 1/4 cup fresh chopped cilantro

Slice pepper in half vertically; remove core, membrane and seeds. Flatten halves, skin-side up, on foil on a baking sheet.

Place under broiler until skins blister and blacken. Remove from broiler, fold foil over the pepper to form a tight packet; let rest 5 minutes.

Lift off and discard skins; slice flesh into strips.

Meanwhile, in large skillet, heat oil on medium high until shimmery.  Add pork, salt to taste and stir often until meat is brown, about 5 minutes.

Leaving liquid behind, remove meat, keep warm.

Add onions and garlic, cook until beginning to brown, adding water and Worcestershire when skillet begins to dry.

Stir in tomatoes and poblano. Cook down a bit, about 5 minutes.

Return meat to skillet; cook 15-20 minutes until sauce darkens and thickens,

adding cilantro in last 5 minutes.  Makes 4 servings.

Around 274 calories a serving.

Kitchen Parade serves these with slow cooker beans.  Nice Jappy girls don’t know how to cook beans, so I used canned.  Choose your path grasshopper.