3 lb Boneless Lean Pork Butt

      2 tb Vegetable Oil

      2 lg Onions, chopped

      2    Garlic Cloves, minced or

           -pressed
      6 ts Chili Powder

      1 ts Cumin

  1 1/2 ts Oregano

  1 1/4 c  Water

      1 ts Honey

    1/2 ts Salt

      3 tb Tomato Paste

  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 1-inch 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 = 1/2 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
  Source:  "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive
  Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara
  Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D.
  Shared by:  Norman R. Brown