Adobo Pork With Couscous
Recipe: #18484
April 15, 2015
Categories: Dinner, Main Dish, Pork, Grains, Couscous, Entertaining, Fall/Autumn, Winter, Weeknight Meals, Stove Top, Gluten-Free, No Eggs, Non-Dairy more
"Recipe source: Cooking Light (April 2003) We keep the chipotles chiles in the fridge - in this recipe you are only using one chile."
Original is 4 servings
Ingredients
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 by Step Method
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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