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Tex Mex Pork Kabobs with Chili Sour Cream Sauce

Posted by Solitary Dancer on July 6, 2007

Tex Mex Pork Kabobs with Chili Sour Cream Sauce

INGREDIENTS:

— Chile Rub and Spice —

4 teaspoons chili powder – pure chili, not the mix
2 teaspoon cumin
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
3/4 teaspoon oregano

— Sauce —

1 cup reduced-fat sour cream
2 teaspoons lime juice

— Kabobs —

1 1/2 pounds pork tenderloin – cut into 1-inch pieces
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
1 cup Mushrooms – caps or slices.
1 medium Red onion – cut in chunks
16 small Tomatoes – grape or chunks of larger ones

DIRECTIONS:

Combine 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.

ALTERNATIVE: Use red chile powder (the mix) which already has the other spices in it. You save time but give up flavor. Your choice.

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.

If using wooden skewers, soak in water 20 minutes before using.

Preheat grill or broiler.

Toss pork with remaining 1/2 teaspoon salt.

Thread meat, peppers, and other vegetables onto 8 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

(1 skewer w/ 2 tbs sauce) serving contains an estimated: Cals: 200, FatCals: 83, TotFat: 9g SatFat: 5g, PolyFat: 1g, MonoFat: 3g Chol: 68mg, Na: 260mg, K: 596mg TotCarbs: 9g, Fiber: 2g, Sugars: 3g NetCarbs: 7g, Protein: 20g

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