Southwestern Pork And Vegetable Picadillo

• 1 1/2 pounds pork cutlets
• 2 teaspoons vegetable oil
• 28 ounces tomatoes crushed
• 1 onion chopped
• 1 cup carrots pared and julienne-cut
• 4 ounces green chiles diced
• 1 clove garlic crushed
• 2 tablespoons lime juice
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• 1 cup zucchini julienne-cut
• 1/4 cup raisins
• 1/4 cup almonds slivered

1. Heat oil in large nonstick skillet over high heat. Brown pork cutlets for 1-2 minutes per side, stir in tomatoes, onion, carrots, chiles, garlic, lime juice, salt and cumin. Cover; simmer 20 minutes. Stir in zucchini, raisins and almonds. Cover, simmer 10 minutes longer or until vegetable are very tender.

pork cutlets, vegetable oil, tomatoes, onion, carrots, green chiles, garlic, lime juice, salt, ground cumin, zucchini julienne, raisins, almonds slivered

Taken from www.yummly.com/recipe/Southwestern-Pork-and-Vegetable-Picadillo-2249260 (may not work)