Wednesday, October 12, 2011

Pork and Pineapple Tacos

These fun tacos have a little bit of a Hawaiian feel, a welcome change away from a dreary day outside my New York window.

  • 3/4 cup chopped onion
  • 1/2 cup minced fresh cilantro
  • 1 teaspoon canola oil
  • 1 teaspoon chipotle chile pepper powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 12 ounces Match pork, thawed
  • 1 (15-ounce) undrained can pineapple tidbits in juice (such as Native Forest)
  • 6 (6-inch) flour tortillas
  • 3/4 cup salsa verde
1. Combine the onion and cilantro in a bowl; set aside.

2. Heat the canola oil in a large skillet over medium-high heat.  Coarsely chop the Match pork, and combine in a bowl with the chipotle chile powder, chili powder, and salt.  Add the pork mixture to the skillet and saute for 4 minutes, until browned.  Remove from the pan.

3. Add the canned pineapple to the pan and bring to a boil.  Cook for 5 to 7 minutes, until the juice is slightly thickened.  Return the pork mixture to the pan and cook for a final minute.

4. Meanwhile, warm the tortillas according to package directions.  Fill each tortilla with 2/3 cup pork mixture, 2 to 3 tablespoons onion mixture, and 2 tablespoons salsa verde.  Roll up to serve.

To round out the meal, I served refried pinto beans (try Whole Foods 365 brand), and topped with melted shredded Daiya cheddar. 

Nutrition Info:
6 servings (1 taco), Calories 310 

Tasting Notes:
These tacos were the perfect balance of spicy and sweet - a balance often attempted, and rarely achieved, in my opinion.  The sweet pineapple was the perfect foil to the blend of chili powders and the savory pork.  Great fresh cilantro. I'd have fun playing around with the pork-and-pineapple filling for more than just tacos, perhaps on homemade pizza dough, or even English muffins for little mini pizzas.  My only complaint is that the filling was a bit watery; next time I would drain the can of pineapple tidbits.


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