Instructions: Serve this traditional Mexican entree as a filling for corn or flour tortillas or as an accompaniment to rice and beans. Garnish with tomato slices and fresh cilantro for a colorful meal.

Trim and discard all fat from the meat and cut into 1-inch cubes.

Heat oil in a large skillet over medium-high, and cook meat, a few pieces at a time, until brown.

Push meat to one side of the pan, add onion, garlic, chili powder, cumin and oregano; cook until onion is limp.

Stir in water, honey, salt and tomato paste. Simmer, covered, until pork is tender, about 1 hour. Skim off fat and discard.

To serve, fill warm corn or flour tortillas (made with margarine) with meat mixture. Include rice or beans, if desired, and garnish.

Yield: 6 servings, 3 cups

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