SANTA FE PORK PATE
Makes 2¼ cups, about 9 servings.
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.
*Wear rubber gloves when handling hot chile.
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.
Calories 130 calories; Protein 15 grams; Fat 5 grams; Sodium 210 milligrams; Cholesterol 45 milligrams; Saturated Fat 1 grams; Carbohydrates 5 grams
Recipe courtesy of National Pork Board. For more information about The Other White Meat, visit TheOtherWhiteMeat.com