Mexican Chipotle Pork & Spinach Skillet with Cauliflower Rice (Low-Carb)

Ingredients

• 450 g pork shoulder (boneless), cut into 1-inch pieces
• 2 chipotle peppers in adobo (chopped)
• 1 adobo sauce (from can)
• 2 lime juice
• 1 ground cumin
• 3 garlic
• 1 olive oil
• 1 medium cauliflower
• 1 spinach
• 0.75 salt
• 0.25 black pepper
• 0.5 cilantro

Instructions

1. 1

   Pulse cauliflower florets in a food processor to rice-size bits (or grate). Set aside.

2. 2

   In a bowl, combine chipotle peppers, adobo sauce, lime juice, cumin, minced garlic, salt, and pepper.

3. 3

   Heat olive oil in a heavy skillet over medium-high. Add pork and sear 4–6 minutes, browning on multiple sides.

4. 4

   Stir in chipotle-lime mixture and add 1/4 cup water. Cover and simmer 15 minutes, stirring once, until pork is tender.

5. 5

   Add spinach and cook 2–3 minutes until wilted.

6. 6

   In a separate skillet, sauté cauliflower rice with a pinch of salt and 1–2 tbsp water for 5–6 minutes until tender but not mushy.

7. 7

   Serve pork mixture over cauliflower rice and finish with cilantro.