| | Directions | | In a large saucepan, cook the pork in oil over medium heat until no longer pink; remove and set aside. In the same pan, sauté the green pepper, onion and garlic for 1-2 minutes or until tender. Stir in the pork, wine or broth, tomatoes, salsa, 1 T chilis, cumin, sugar and cloves. Cover and cook over low heat for 40 minutes, stirring occasionally. Stir in the paarsley, jalapeno and remaining chilis. Cover and cook 20-25 minutes longer or until meat is tender. Serves 2 |
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| Ingredients | | - |  | 3/4 pound boneless pork roast, cut into 1 inch cubes |
| - | | 1 tablespoon Canola Oil |
| - | | 1/4 cup chopped green pepper |
| - | | 1/4 cup chopped onion |
| - | | 1/4 teaspoon minced garlic |
| - | | 1/4 cup dry red wine or beef broth |
| - | | 1 cup diced canned tomatoes, undrained |
| - | | 1/2 cup Salsa |
| - | | 2 tablespoons canned chopped green chilis, divided |
| - | | 1/2 teaspoon ground cumin |
| - | | 1/4 teaspoon sugar |
| - | | dash ground cloves |
| - | | 2 tablespoons minced fresh parsley |
| - | | 1 jalapeno pepper, seeded and chopped (small) |
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