Mexicali Pork & Tomatoes

recipe

Prep Time 10 MIN

Cook Time 15 MIN

Serves 4

Aylmer® Accents® Spicy Red Pepper

+ Pork + Onion + Green Pepper + Cumin + Oregano + Corn

Ingredients:

  • 450 g boneless pork
  • 1 tbsp vegetable oil
  • 1 medium onion, coarsely chopped
  • 1/2 sweet green pepper, seeded and coarsely chopped
  • 1 tsp ground cumin
  • 1/2 tsp dried oregano leaves
  • 1 can (540 mL) Aylmer® Accents® Spicy Red Pepper Petite Cut Tomatoes
  • 1 can (398 mL) Del Monte Summer Crisp® Whole Kernal Corn, No Salt Added, drained
  • Cooked noodles
  • 1/4 cup chopped cilantro (optional)

Directions:

  1. Cut off any visible fat from pork; cut pork into small cubes.
  2. Heat oil in large non-stick frypan; brown pork on all sides.
  3. Add onion and green pepper; cook and stir 4 minutes.
  4. Stir in cumin and oregano.
  5. Add tomatoes; bring to a boil, reduce heat and simmer 5 minutes.
  6. Stir in corn. Serve over noodles. Sprinkle with cilantro.

Product(s) Needed