TASTY TUESDAY CROCK POT PORK LOIN

I think most of us trying to cook more healthy tend to cook a lot of chicken.  I know I am certainly one of those people, as we eat more chicken than anything else.  I love Chile Verde and have some good recipes.  My dear DIL here in Idaho makes wonderful Chile Verde too.  I decided to find a simpler and less caloric way to make this versatile dish. Even though pork has much more fat than chicken it is low in calories, high in protein and there are ways to reduce the fat that you consume.

No recipe per se for this but what you end up with is chili verde  that is so easy to prepare.  I used a 2 pound Smithfield pork loin.  I removed all the visible fat from the loin, placed in the crock pot and then poured a 19 oz can of La Victoria Chile Verde Enchilada Sauce (the sauce is mild but just spicy enough to be yummy) into the pot and turned the meat a couple of times to coat and set the temp on low.  I cooked the meat for about six hours.

Remove the loin and using a couple of forks shred the tender meat.  You now have lean meat for tacos, enchiladas, etc. Our you could cube the meat and serve it with the sauce.

Pour the sauce into a separator (or let it cool and then take the fat off the top). Place the sauce (minus the fat) into a sauce pan, add about 2 tablespoons Wondra flour, stir to incorporate and cook the sauce until it thickens.

I served rice and beans and green salad and we made burritos with cheese and the sauce for dinner.  I then took some of the rest of the meat and made a pan of enchiladas for another night. There was still enough meat left for hubby to have a burro for lunch the next day - with leftover beans and rice!

A 4 ounce portion of the meat is 200 calories, 20 grams of protein and 13 grams of fat.  By trimming all the visible fat off the meat and then taking most of the fat out of the sauce, the amount of fat is reduced.

The entire can of sauce has 180 calories with no fat.  Using reduced calorie cheese and tortillas that are only 60 calories per tortilla means a much, much lower calorie and fat content in both the enchiladas and burritos.  It is a real eye opener when one starts looking at the varied calorie counts on packages of tortillas.

Chile Verde screams for Crema Mexicana cheese or a little sour cream - so it is a good idea to set some sour cream on the table with this yummy Chile Verde.

Resource

Fat Separator, http://amzn.to/1Lb1X7M

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