Email to Shelley Dillard-Hamm      

Recipe Categories: nevadasmama's HOME PAGEAPPETIZERS BEVERAGES BREAD BREAKFAST BROWNIESandBARS CAKES CANDY CASSEROLES CHEESECAKES COFFEECAKES COOKIES CROCKPOT CUPCAKES DESSERTS DIPS FISHandSEAFOOD FROZENDESSERTS FRUIT JAMSandJELLIES MARINADES MEATS MEXICANSTYLE PASTA PASTRIES PIES PIZZA PORK POTATOES POULTRY POUNDandBUNDTCAKES RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGMIX SNACKS SOUPSandSTEWS SWEETBREADS VEGETABLES

Tex-Mex Pork Kabaobs w/Chili Sauce




Source of Recipe


Easy Home Cooking


List of Ingredients




2 1/4 tsp chili powder, divided
1 3/4 tsp cumin, divided
3/4 tsp garlic powder, divided
3/4 tsp onion powder, divided
3/4 tsp oregano, divided
1 pork tenderloin (1 1/2lbs), trimmed and cut into 1-inch pieces
1 cup reduced-fat sour cream
3/4 tsp salt, divided
1/4 tsp 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

Recipe



Blend 1 1/2 tsp chili powder, 1 tsp cumin, 1/2 tsp garlic powder, 1/2 tsp onion powder and 1/2 tsp oregano in medium bowl. Add pork. Toss well to coat. Cover tightly and refrigerate 2 to 3 hours.

Combine sour cream and remaining spices, 1/4 tsp salt and pepper in small bowl. Mix well. Cover tightly and refrigerate 2 to 3 hours.

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

Toss pork with remaining 1/2 tsp salt. Thread meat and peppers onto skewers. 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.