1 large onion
1 jalapeno pepper, minced
2 pounds pork loin, cut into 2-inch cubes
1 tablespoon chili powder
2 teaspoons cumin
1/2 teaspoon coriander
1/2 teaspoon thyme
1/2 teaspoon oregano
1/4 teaspoon cloves
Pinch allspice
3 cloves garlic, minced
2 tablespoons tomato paste
2 cups beef broth
2 cups chicken broth
2 bay leaves
1/4 cup cilantro

Cook onion and jalapeno in water until soft. Add pork and stir until brown.

Mix in chili powder and next 6 ingredients and cook 2 minutes. Add garlic and tomato paste and cook 3 minutes. Stir in all remaining ingredients except cilantro. Reduce heat, cover and simmer 1 hour.

Uncover and simmer until pork is tender and shreds easily, about 1 hour. Remove pork from liquid using slotted spoon.

Increase heat to medium and boil cooking liquid until reduced to 1/2 cups, about 35 minutes. Shred pork and mix in sauce.

Makes 10 servings.

Per serving: Calories 173 Fat 8 g; Carbs 5 g; Sodium 558 mg; Fiber 1g

4 WW points