Mexican food is one of our favorites! So I am always on the lookout for healthy alternatives to some of our favorite dishes. One of Riche’s favorites are pork carnitas. When I found this Weight Watcher recipe, I was excited to give it a try and even more excited when Riche went back for two helpings! This recipe is perfect because not only can you prepare it the way the recipe is presented, you can also use leftover pork tenderloin (chopped) and add the rest of the ingredients for a quick week night meal (and a great way to turn one tenderloin into two meals!) I used small flour tortilla’s that I already had on hand rather than the corn that the recipe suggests. Both work well. You could even turn the carnitas into bean tostadas by stirring a 15 1/2-ounce can of black beans, rinsed and drained, into the pork mixture and heating through. I spiced our version up by using hot chili powder with red pepper flakes. Enjoy y’all! (The recipe serves 4 and has a WW points plus value of 7.)
Pork and Tomato Carnitas
(courtesy of Weight Watchers)
Heat the oil in a large nonstick skillet over medium-high heat. Add the pork, onion, and garlic; cook, stirring, until the pork and onion begin to brown, about 10 minutes. Stir in the tomatoes, vinegar, chile powder, cumin, and salt. Reduce the heat and simmer, stirring occasionally, about 10 minutes. Stir in the cilantro. Meanwhile, heat a medium skillet over medium-high heat. Add the tortillas, one at a time, and cook until crispy and browned in spots, about 2 minutes. Turn and crisp on the second side, about 2 minutes longer. Lay the warm tortillas out on a work surface and spoon 3/4 cup of the pork mixture along the middle of each tortilla; fold in half to enclose the filling. Yields 2 carnitas per serving.
(Top the tortillas with sliced romaine lettuce and the pork mixture, then sprinkle with cheese, chopped tomato and onion. Adding these ingredients will increase the PointsPlus values.)