You might call this a fusion dish. A fusion of Asian and Mexican. Sounds strange but oh so delicious. In fact this is one of John’s all time favorites.
12 ounces pork
4 slices bacon
1 chipotle chile canned in adobo
1 teaspoon vegetable oil
1 teaspoon cumin
1 teaspoon oregano
2 cloves garlic, crushed
1 red bell pepper, cut into strips
1 small onion, thinly sliced
3 cups spaghetti squash
Slice pork tenderloin in half lengthwise, and then cut crosswise thinly. through.
Toss pork, bacon and chipotle pieces together in small bowl, set aside.
Cook spaghetti squash and remove from shell using fork, set aside
Combine oil, cumin, oregano and garlic and heat in large nonstick skillet over medium-high heat.
Add the bell pepper and onion, stir-fry 2-3 minutes or until crisp-tender. Remove and reserve
In same skillet, stir-fry the pork, bacon and chile for 2-3 minutes, until pork is just done and bacon crisp.
Return the vegetables to the skillet, toss together and heat
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