1 8-ounce can reduced-salt tomato sauce
1 teaspoon chili powder
3/4 teaspoon ground cumin
1/8 teaspoon cayenne
1/4 cup green olives, pitted
1 clove garlic
1 pickled jalapeño pepper, seeded and stemmed
1-1/4 pound cubed pork butt
2 green bell peppers, cored, seeded and cut into 1-inch pieces
1 Spanish onion, cut into 1-inch pieces
Process in a blender until smooth the tomato sauce, chili powder, cumin, cayenne, olives, garlic, and jalapeño pepper. Scrape half the sauce into a plastic food-storage bag. Reserve remaining sauce in a small bowl. Add pork to bag. Turn bag over until pork is well coated. Refrigerate 20 minutes.
Heat broiler. Drain pork. Thread pork, peppers, and onion onto four metal skewers. Brush with some reserved sauce. Broil skewers five inches from heat for 15 minutes, turning skewers over halfway during cooking and brushing with additional sauce.
Fat: 5 grams
Cholesterol: 68 milligrams
Sodium: 312 milligrams