Heat oil in large nonstick skillet over medium-high heat. Cook pork cubes 4-5 minutes, stirring frequently, until nicely browned. Remove from skillet and let cool. For dressing, in small bowl stir together yogurt, cilantro, chiles, lime juice, lime peel, onion powder, salt and pepper. Arrange lettuce on large platter. Spoon cooked pork, kidney beans, pepper strips, tomatoes and avocado in parallel rows over lettuce. Serve dressing alongside.
Republished with permission, National Pork Council
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|Serving Size: 1 Serving (537g)|
|Recipe Makes: 4|
|Calories from Fat: 122 (29%)|
|Amt Per Serving||% DV|
|Total Fat 13.6g||18 %|
|Saturated Fat 3.2g||16 %|
|Monounsaturated Fat 7g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 76.5mg||24 %|
|Sodium 199.1mg||7 %|
|Potassium 1696.2mg||45 %|
|Total Carbohydrate 41.4g||12 %|
|Dietary Fiber 12.9g||52 %|
|Sugars, other 28.5g|
|Protein 38.2g||55 %|
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Calories per serving: 428
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