TEX-MEX GOULASH

Tex-Mex Goulash image

Provided by janet kaskie

Categories Pork

Time 40m

Number Of Ingredients 11

3 lb lean pork , cubed
2 pkg mc/cormic mexican meatball seasoning (albondigas al chipotle)
3 Tbsp mesquite liquid smoke
1 large onion sliced
1 1/2 large green bell pepper, sliced
1 1/2 large red bell pepper , sliced
2 large fresh hatch green chilies , seeded and sliced
1/3 c tomato paste
1 c lowfat cream cheese (or low-fat youguart)
salt and black pepper to taste
1 c water if preparing on stovetop

Steps:

1. Combine first 3 ingredents in zip lock baggie and refridgerate 2 hours if possible.
2. STOVE TOP METHOD: Heat skillet on stovetop over med high heat. Add 2-3T oil and pork mixture. sauté for 2-3 min until slightly browned.
3. add veggies, saute 2-3 min.
4. Add tomato paste. Saute until warm.
5. Add water, salt and pepper . Lower heat to med low and cover w/tight fitting lid.
6. cook 15 minutes or until pork is cooked through.
7. Mix in cream cheese. Heat , serve over rice if desired.
8. DIRECTIONS FOR SLOW-COOKER / CROCKPOT
9. Follow step 1 in previous recipe.
10. Add pork mixture, tomato paste and veggies in oil-sprayed crockpot.
11. Cook on high for 2 hours / low for 3 1/2 - 4 hours.( stir after 1/2 of the cooking time)
12. Mix in cream cheese. Cover for 15 min. Serve over rice if desired