Serve this traditional Mexican entree as a filling for corn or flour tortillas or as an accompaniment to rice and beans. Garnish with tomato slices and fresh cilantro for a colorful meal. Trim and discard all fat from the meat and cut into 3 cm cubes. Heat oil in a large skillet over medium-high, and cook meat, a few pieces at a time, until brown. Push meat to one side of the pan, add onion, garlic, chili powder, cumin and oregano; cook until onion is limp. Stir in water, honey, salt and tomato paste. Simmer, covered, until pork is tender, about 1 hour. Skim off fat and discard. To serve, fill warm corn or flour tortillas (made with margarine) with meat mixture. Include rice or beans, if desired, and garnish. Yield: 6 servings, 3 cups One Serving = half cup (4 ounces pork) Calories: 329 Protein: 34 g Fat: 17 g Carbohydrate: 8 g Fiber:
1.6 g Cholesterol: 109 mg Sodium: 381 mg Potassium: 658 mg Exchange: 4 Medium-Fat Meat 1 Vegetable