Saturday, August 22, 2009
Apricot Pork Picante
This is a recipe I've made for the last 15 years that came to me via my cousin Angie through her Electric Company that put out a cookbook each year when she lived in New Mexico. Of course I tweaked it a bit to suit my tastes, but it is very good and simple, and a welcome change of pace from the ordinary pork recipes. You may have made it before too, but it might be time to try it again.
2 lbs. boneless pork, cut into 3/4 inch cubes
1/2 pkg. taco seasoning
2 T. vege oil
1 jar (16 oz.) chunky style picante sauce
2/3 cup apricot preserves
Coat meat with taco seasoning. Heat oil in lg. skillet over med-high heat; add meat and cook till brown, stirring occasionally. Add salsa and preserves to skillet; lower heat. Cover and simmer for 15- 20 minutes. Serve with hot rice. Recipe can be reduced for a smaller family.