Adobo Pork With Couscous

4
Servings
10m
Prep Time
20m
Cook Time
30m
Ready In


"Recipe source: Cooking Light (April 2003) We keep the chipotles chiles in the fridge - in this recipe you are only using one chile."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (407 g)
  • Calories 476
  • Total Fat - 6.8 g
  • Saturated Fat - 2.4 g
  • Cholesterol - 96.2 mg
  • Sodium - 820.2 mg
  • Total Carbohydrate - 72.5 g
  • Dietary Fiber - 3.5 g
  • Sugars - 29.5 g
  • Protein - 31.3 g
  • Calcium - 69.3 mg
  • Iron - 6.4 mg
  • Vitamin C - 7 mg
  • Thiamin - 0.4 mg

Step 1

In a saucepan over medium high heat heat the oil and then add the apple and 1/2 cup of the onion; saute 6-8 minutes or until tender. Add cumin and saute another 20 seconds. Stir in 3/4 cup broth, 1/2 cup juice, vinegar and 1/4 teaspoon salt and bring to a boil. Stir in couscous. Remove from heat and let stand 5 minutes. Fluff with fork.

Step 2

While the couscous stands, heat a skillet coated with Pam over medium high heat.

Step 3

Cut pork crosswise into 12 pieces and sprinkle both sides of the pork with 1/4 teaspoon salt and the pepper. Add the pork to the skillet; cook 3-5 minutes per side. Remove from heat but keep warm.

Step 4

Add 1/2 cup of the onion to the pan and saute for 1 minute. Remove one chile from can and reserve remaining for another use (see note in description). Finely chop the chile.

Step 5

Add the chopped chile, 3/4 cup broth, and 1/2 cup juice to the pan and bring to a boil. Cook for 2-5 minutes or until sauce is reduced to 2/3 cup.

Step 6

Serve pork and sauce over the couscous.

Tips & Variations


No special items needed.

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