1 lb ground pork (used boneless pork chop)
1/3 cup thinly sliced onions
2 cloves garlic, minced
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon dried oregano, crushed
1 teaspoon dried thyme, crushed
*1 tablespoon chipotle peppers in adobo sauce
*1 teaspoon cayenne pepper
1 cup of chunky, tomato-based salsa (prepared or homemade)
1 mango, peeled, pitted, cubed
2 tablespoons toasted almonds, chopped
2 tablespoons cilantro leaves
*jalapeño relish on the side
Heat a large skillet on medium high. Add small chunks of ground pork to the pan, not stirring, so that the meat has a chance to brown. Once one side is nicely browned, use a spatula to flip the pieces to the other side, again stirring as little as possible. Once you have some nice browning, you can stir and cook the pork all pieces are cooked through and no longer pink. Drain off any fat in excess of a tablespoon.
Lower the heat to medium. Stir in the onions, garlic, cinamon, coriander, cumin, oregano, thyme, cayenne pepper and chipotle peppers in adobo sauce. Cook, stirring, for 2 minutes more. Gently stir in salsa and mango pieces.
Lower the heat to low. Cover and heat through, about 2 minutes. Spoon into serving dish. Sprinkle with chopped almonds and cilantro, and jalapeño relish on the side
Serve with red rice.
*I substituted the ground pork to pork chop. For the love of spicy food I added cayenne pepper and chipotle peppers in adobo sauce. It turned out to be sweet and spicy. It was perfect…hubby approved! enJOY!!!
Source: Simply Recipes