Southwestern Pork and Vegetable Picadillo

Pork
Southwestern Pork and Vegetable Picadillo
0
13
270
45

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

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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NutritionView more

270Calories
Sodium12%DV280mg
Fat17%DV11g
Protein53%DV27g
Carbs5%DV16g
Fiber16%DV4g

PER SERVING *

Calories270Calories from Fat100
% DAILY VALUE*
Total Fat11g17%
Saturated Fat2.5g13%
Trans Fat0g
Cholesterol75mg25%
Sodium280mg12%
Potassium1000mg29%
Protein27g53%
Calories from Fat100
% DAILY VALUE*
Total Carbohydrate16g5%
Dietary Fiber4g16%
Sugars10g20%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.