Southwestern Pork Bowls
Cilantro-Lime "Rice"
Ingredients
- ½ (4-oz) can chopped green chiles
- ½ onion, chopped
- 6 Tbsp water
- 1 lb boneless pork shoulder roast, trimmed
- 1 Tbsp taco seasoning mix (or use fajita seasoning)
- 2 cups chopped romaine lettuce
- ½ tomato, chopped
- ½ cup sliced or cubed avocado
- ¼ cup shredded Cheddar cheese
- 3 Tbsp sour cream
Instructions
- Place chiles, onion, and water in a 4-quart slow cooker. Sprinkle pork with taco seasoning, and place in cooker. Cover and cook on LOW 6 to 8 hours or until pork is tender.
- Remove meat, and shred with 2 forks; return to cooker.
- Place lettuce in 3 bowls; top each with shredded pork, Cilantro-Lime "Rice" recipe, tomato, avocado, cheese, and sour cream.
Side Dish Ingredients
- ½ (12-oz) pkg frozen riced cauliflower
- 1 Tbsp olive oil
- ½ Tbsp lime juice
- ⅛ tsp garlic salt
- 2 Tbsp chopped fresh cilantro
Side Dish Instructions
- Cook cauliflower in hot oil in a large skillet over medium heat 6 minutes or until crisp-tender.
- Stir in lime juice, garlic salt, and cilantro.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
447
|
54
|
501
|
| Fat (g) | 32 | 5 | 37 |
| Sat. Fat (g) | 12 | 1 | 13 |
| Protein (g) | 30 | 1 | 31 |
| Carb (g) | 8 | 3 | 11 |
| Fiber (g) | 4 | 1 | 5 |
| Sodium (mg) | 466 | 95 | 561 |
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