MEXICAN MEAL PREP FOR WEIGHT LOSS: VERDURAS MEXICANAS CON PUERCO

1. Roast poblano peppers and tomatoes using your preferred method. Put in the air fryer for 10 minutes at 390° F.
2. Once finished, put poblano peppers in a bag (or keep in air fryer) for 10-15 minutes to “sweat.”
3. Remove the skin from the poblano peppers and cut into slices.
4. Chop your zucchini, onion, cilantro, pork, and serrano peppers.
5. Blend the tomatoes in a blender or in a molcajete. You can also sub for 1 can of no salt tomato sauce.
6. Grease a pan with avocado oil and cook pork for 3-4 minutes on each side or until golden brown. Season with salt & pepper.
7. Add onion, garlic, and serrano peppers.
8. When the onions are translucent mix in the tomato sauce, el pato sauce, frozen corn, zucchini, and poblano peppers. Add seasonings of choice.
9. Mix well, cover, and cook on low medium heat for 10-15 minutes or until zucchini is cooked through.
10. Mix in fresh cilantro and divide into 4 equal servings.
11. Each bowl will get ~1.75 cups of the pork mixture. Pair with your choice of toppings - queso fresco, nonfat Greek yogurt, or avocado.