Southwestern Pork and Vegetable Picadillo

Name: Southwestern Pork and Vegetable Picadillo
Total time: 2700 s
Yield: 6 servings
Ingredients: 1 1/2 pounds pork cutlets; 2 teaspoons vegetable oil; 28 ounces tomatoes crushed; 1 onions chopped; 1 cup carrots pared and julienne-cut; 4 ounces green chile diced; 1 clove garlic crushed; 2 tablespoons lime juice; 1/2 teaspoon salt; 1/4 teaspoon ground cumin; 1 cup zucchini julienne-cut; 1/4 cup raisins; 1/4 cup slivered almonds

Pork

13Ingredients

270Calories

45Minutes

Ingredients

servings:

1 1/2 pounds pork cutlets
2 teaspoons vegetable oil
28 ounces tomatoes (crushed)
1 onions (chopped)
1 cup carrots (pared and julienne-cut)
4 ounces green chile (diced)
1 clove garlic (crushed)
2 tablespoons lime juice
1/2 teaspoon salt
1/4 teaspoon ground cumin
1 cup zucchini (julienne-cut)
1/4 cup raisins
1/4 cup slivered almonds

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Directions

1Heat oil in large nonstick skillet over high heat. Brown pork cutlets for 1-2 minutes per side, stir in tomatoes, onion, carrots, chiles, garlic, lime juice, salt and cumin. Cover; simmer 20 minutes. Stir in zucchini, raisins and almonds. Cover, simmer 10 minutes longer or until vegetable are very tender.

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