By Raquel Partida
PUERCO Y RAJAS EN SALSA ROJA
11 steps
Prep:5minCook:45min
MEXICAN MEAL PREP FOR WEIGHT LOSS: PUERCO CON RAJAS EN SALSA ROJA 🇲🇽 This is one of my favorite dishes and it requires simple ingredients! It’s so low calorie you can add toppings or a side of choice! I love to add low calorie tortillas, non fat Greek yogurt, or some queso fresco.
Updated at: Sun, 24 Sep 2023 20:19:49 GMT
Nutrition balance score
Great
Glycemic Index
41
Low
Glycemic Load
10
Moderate
Nutrition per serving
Calories305.1 kcal (15%)
Total Fat8.3 g (12%)
Carbs25.5 g (10%)
Sugars4.5 g (5%)
Protein33.4 g (67%)
Sodium521.7 mg (26%)
Fiber3.7 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
1. Roast 4 tomatoes, jalapeño, 2 garlic cloves, 1/4 of the onion, and poblano peppers using your preferred method. (Air fry at 390° F for 10 minutes)
Step 2
2. Put poblano peppers in a bag to “sweat” for 10 minutes. Remove seeds, skin, and stem. Slice and put to the side.
Step 3
3. Once done, blend the rest of the boiled vegetables with low sodium chicken bouillon, 1/2 cup water, and handful of cilantro. Put to the side.
Step 4
4. Chop the other 1/4 of onion, zucchini, pork tenderloin, and drain corn.
Step 5
5. In a greased pan, cook the pork for 10 minutes on high heat. Season with salt, pepper, and 2 minced garlic cloves. Remove the liquid as needed.
Step 6
6. Add in the onions and cook 4 minutes.
Step 7
7. Add in the corn and cook for 3 minutes. At this point, the pork should be golden brown.
Step 8
8. Bring down the heat to low medium and add in the zucchini and poblano peppers. Combine well.
Step 9
9. Add in the salsa and chopped cilantro. Combine well.
Step 10
10. Cover and cook for an additional 12-15 minutes or until zucchini is fork tender.
Step 11
11. Divide into 4 servings. Each serving is 2 cups of guisado.
Notes
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