Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2         pounds  lean ground pork
     1/2           cup  chopped onion
     1/2           cup  chopped green pepper
  1              clove  garlic -- minced
  1                can  whole tomatoes -- 15oz, cut up
     3/4           cup  chopped dried apricots or raisins
  12                    sliced pimiento stuffed olives
  2        tablespoons  chopped almonds
  3        tablespoons  chili powder
  2               cans  chicken broth -- 14 1/2 oz
  2               cups  cornmeal

Preparation:

Heat large nonstick skillet over medium heat; cook and stir pork, onion, green pepper and garlic for 5 minutes, until pork is lightly browned. Stir in tomatoes, dried fruit, olives, almonds and chili powder. Cover and simmer for 10 minutes. Bring chicken broth to a boil in a large saucepan; gradually stir in cornmeal; mix well. Spoon into 13 x 9 inch baking dish sprayed with nonstick cooking spray. Top with pork mixture. Cover with foil. Bake at 350 degrees F for 30 minutes. Cut into squares to serve. Menu suggestion: Complete this menu with the addition of a leafy green salad dressed with a garlicky vinaigrette, sliced oranges and jicama.

Nutritional Information:

112 Calories (kcal); 2g Total Fat; (14% calories from fat); 4g Protein; 21g Carbohydrate; 0mg Cholesterol; 148mg Sodium