Tex-Mex Pork Kabobs with Chili Sour Cream Sauce

by the Editors of Publications International, Ltd.

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Publications International, Ltd., the Editors of.  "Tex-Mex Pork Kabobs with Chili Sour Cream Sauce."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/tex-mex-pork-kabobs-with-chili-sour-cream-sauce-recipe.htm>  04 December 2008.

Tex-Mex Pork Kabobs with Chili Sour Cream Sauce Photo
Tex-Mex Pork Kabobs with Chili Sour Cream Sauce
Yield: Makes 6 servings
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Ingredients:
2-1/4
teaspoons chili powder, divided

1-3/4
teaspoons cumin, divided

3/4
teaspoon garlic powder, divided

3/4
teaspoon onion powder, divided

3/4
teaspoon oregano, divided

1
pork tenderloin (1-1/2 pounds), trimmed and cut into 1-inch pieces

1
cup reduced-fat sour cream

3/4
teaspoon salt

1/4
teaspoon black pepper

1
large red bell pepper, cored, seeded and cut into small chunks

1
large green bell pepper, cored, seeded and cut into small chunks

1
large yellow bell pepper, cored, seeded and cut into small chunks



Preparation:
1.
Combine 1-1/2 teaspoons chili powder, 1 teaspoon cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder and 1/2 teaspoon oregano in medium bowl. Add pork; toss until well coated. Cover tightly; refrigerate 2 to 3 hours.

2.
Combine sour cream, 1/4 teaspoon salt, pepper and remaining 3/4 teaspoon chili powder, 3/4 teaspoon cumin, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder and 1/4 teaspoon oregano in small bowl; mix well. Cover tightly; refrigerate 2 to 3 hours.

3.
If using wooden skewers, soak in water 20 minutes before using. Preheat grill or broiler.

4.
Toss pork with remaining 1/2 teaspoon salt. Thread meat and peppers onto 6 skewers. Grill over medium-hot coals 10 minutes until meat is no longer pink in center, turning several times. If broiling, place skewers on foil-lined baking sheet. Broil 8 inches from heat 5 minutes per side until no longer pink in center, turning once. Serve immediately with sour cream sauce.



Nutritional Information:
Serving Size: 1 skewer with 2 tablespoons plus 2 teaspoons sour cream sauce
Fiber 1 g
Carbohydrate 8 g
Cholesterol 79 mg
Saturated Fat 4 g
Total Fat 8 g
Calories from Fat 33 %
Calories 213
Protein 27 g
Sodium 376 mg
Dietary Exchange:
Meat 3-1/2
Vegetable 1-1/2


This recipe appears in: Southwestern