Peach Salsa Pork
I love peach salsa, but I don’t bother making it much anymore since I can’t just shovel it into my mouth with tortilla chips. I mean, peaches, tomatoes, and onions? Who thought of that? It sounds weird, but tastes amazing. It used to be one of my favorite snacks. But salsa is used for more than just chips: You’ll see recipes featuring it on fish or chicken if you browse around any big food site long enough. So now, this Chili Pork with Peach Salsa is my favorite way to get some of that oh-so-delicious condiment into my life. The list of ingredients may look daunting, but that’s only because there are so many spices adding depth and heat to this very simple dish. Plus, it’s ready in about 30 minutes, which makes it a great choice for a busy weeknight! In addition to serving it on wraps or in a soup with whatever toppings sound good to you (avocado, for one!), here are some side dishes that work well with its flavors:
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Peach Salsa Pork
Ingredients
Pork
- 1 pound pork loin cubed
- 1 tablespoon coconut oil
- 1 1/2 teaspoons ground ginger
- 3/4 teaspoon sea salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground black pepper omit for AIP
- 1/4 teaspoon paprika omit for AIP
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 1/8 teaspoon dried oregano
- 1/8 teaspoon red pepper flakes omit for AIP
Salsa
- 2 large peach diced
- 1 small jalapeno seeded and minced, omit for AIP
- 1/4 cup red onion diced
- 1 tablespoon cilantro chopped
- 1 tablespoon white wine vinegar
- 1 teaspoon honey
- 1/2 teaspoon garlic minced
- 1/4 teaspoon ground cinnamon
- 1 pinch ground cloves
Equipment
Instructions
- Combine the pork ingredients in a mixing bowl and toss to coat. In a large skillet over medium-high heat, cook 5 minutes, stirring occasionally.
- Meanwhile, combine all of the salsa ingredients in a saucepan and bring to a boil. Simmer 5 minutes, stirring frequently.
- Pour the salsa over the pork, reduce the heat to medium, cover the skillet, and simmer 10-15 minutes until the pork is cooked through.