Orange Carnitas
1 pound fat-trimmed boned pork shoulder or butt
2 tsp grated orange peel
2 cups orange juice
1 onion (about 1/2 lb), peeled and chopped
1 1/2 tsp ground cumin
1 can (15 oz.) black beans, rinsed and drained
8 warm flour tortillas (10 in.)
1/3 cup thinly sliced green onions (including tops)
1/3 cup nonfat sour cream
1/3 cup tomato salsa
Salt
1. Cut pork into 1/4- to 1/2-inch cubes. Put a 10- to 12-inch nonstick frying pan over high heat, add
pork, and stir often until meat is gray, 5 to 6 minutes.
2. Add orange peel, 1 cup orange juice, onion, and cumin to pan. Stir often over medium-high heat
until liquid has evaporated and meat is lightly browned, about 20 minutes. Add 1/2 cup orange juice,
scrape browned bits free, and stir until juice evaporates, about 5 minutes.
3. Add black beans and remaining 1/2 cup orange juice and stir just until beans are hot, about 2
minutes.
4. Serve pork mixture in warm tortillas, adding green onions, sour cream, salsa, and salt to taste.
Roll to enclose filling.
Yield: 4 servings
Per serving: 703 cal., 23% (162 cal.) from fat; 38 g protein; 18 g fat (4.4 g sat.); 95 g carbo (7.6 g
fiber); 1,017 mg sodium; 78 mg chol.
Recipe from Sunset Magazine
Submitted by sooz
International Dishes
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