The Other White Meat
Considered by some to be the other white meat, lean cuts of pork are low in fat and a naturally high source of protein. In fact, a study conducted by the USDA found pork tenderloin to be more lean than skinless chicken breast. It also contains many essential nutrients and vitamins. Choosing cuts such as the loin or round will provide you with the higher amounts of protein and lower amounts of saturated fat. However you cook it, pork is flavorful and versatile. We suggest you try some of this month’s recipes which use everything from tenderloin and sausage to bacon, ham and more. We think you’ll agree!
- 1 Anaheim chili
- 1 problano chili
- 1 jalapeno
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow onion
- 1/2 lb. bacon (reserve bacon fat)
- 2 T. olive oil
- 1 lb. ground beef
- 1 lb. ground Italian sausage
- 5 cloves garlic minced
- 1-1/2 T. ancho chili powder
- 1/2 T. chipotle chili powder
- 1 t. coriander
- 1 t. cumin
- 1 t. paprika
- 2 t. salt
- 2 t. pepper
- 5 T. sugar (or to taste)
- 1-14 oz. can tomato sauce
- 1-14 oz. can petite diced tomatoes
- 1-6 oz. can tomato paste
- 1 c. chicken stock
- 2-14 oz. cans kidney beans undrained
- 1-14 oz. can pinto beans drained
- Fry bacon and reserve about 3 T of fat. Remove bacon from pan, crumble when cool.
- Remove seeds and veins from peppers. Dice peppers and onion. In a large pot or Dutch oven, sauté peppers and onion in the bacon fat and oil on medium heat for about 5 minutes or until onions are translucent.
- Add minced garlic and sauté for another minute. Transfer vegetables to a bowl and set aside.
- Add the beef and sausage to the pot and brown.
- Add cooked vegetables and crumbled bacon to the pot.
- Add the sugar and spices and cook for another minute until fragrant.
- Add the rest of the ingredients and bring to a boil. Simmer uncovered for at least an hour, stirring occasionally.