Peachy Pork Picante

Chicken works just as well as pork and apricot jam can be used instead of peach!

 

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2 lbs of boneless pork, cubed
Cumin
Chili Powder
Garlic Powder
2 tablespoons of olive oil
1 cup peach preserves/jam
1 16oz jar mild salsa
Hot cooked rice

Sprinkle the meat generously with the 3 spices. I’d do about equal amounts of chili and cumin and a little less of the garlic.

Heat oil in a large skillet over medium-high heat. Add pork and cook. Stir constantly until browned/cooked on all sides.

Stir in preserves and salsa; cover, reduce heat, and simmer 15 minutes, stirring occasionally.

 

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