Southwestern flavors of
this country pate giver your appetizer table a contemporary note.
Serve with your favorite salsa or guacamole for topping servings
of pate.
Santa
Fe Pork Pate
- 1 pound lean ground pork
1 teaspoon vegetable oil
1/2 cup chopped onion
2 tablespoons minced jalapeno chile*
1 clove garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup chopped fresh cilantro
1/2 cup nonfat mayonnaise
2 tablespoons fresh lime juice
- Heat oil in large nonstick
skillet over medium heat until hot. Add onion, jalapeno and garlic;
sauté until tender, about 4 minutes.
- Add pork, cook until no
longer pink, stirring to crumble. Drain; add cumin, chili powder,
salt and pepper.
- Remove mixture to bowl
of food processor, add remaining ingredients and process until
smooth, scraping sides of processor once.
- Serve chilled or at room
temperature with crackers.
Makes 2 1/4 cups, about
9 servings.
*Wear rubber gloves when
handling hot chiles.
Nutrition Facts:Calories
130 calories Protein 15 grams Fat 5 grams Sodium 210 milligrams
Cholesterol 45 milligrams Saturated Fat 1 grams Carbohydrates
5 grams
Recipe provided courtesy
of Pork: The Other White Meat.
