Jalisco Pork Recipes

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PORK CARNITAS RECIPE (MEXICAN PULLED PORK)



Pork Carnitas Recipe (Mexican Pulled Pork) image

Braised and broiled to crispy and tender perfection, this Mexican Pulled Pork will quickly become a family favorite dinner. These pork carnitas are a hands-down winner.

Provided by Chew Out Loud

Categories     Main Dish

Time 3h5m

Number Of Ingredients 12

1 3.5 to 4 lb boneless pork butt, fat trimmed to 1/8 inch thick, and cut into 2-inch chunks
1 brown onion (peeled and halved)
2 whole bay leaves
1 tsp dried oregano
2 tsp ground cumin
1 tsp garlic powder
table salt and ground black pepper to taste
2 cups water
2 TB juice from 1 fresh lime
1 medium orange (quartered)
18-20 6 inch corn tortillas, warmed
Optional garnishes: lime wedges

Steps:

  • Adjust oven rack to lower middle position. Preheat oven to 300F.
  • Combine pork, onion, bay leaves, oregano, cumin, garlic, 1 1/2 tsp table salt, 1 tsp pepper, water, and lime juice in a large Dutch oven Liquid should barely be covering the meat. Juice the orange in a bowl and add both the juice and orange remnants to the pot. Bring mixture to simmer over medium high heat, stirring occasionally. Cover pot and transfer to oven. Cook until meat is soft and is fork tender, about 2 1/2 hours, stirring meat around once during cooking.
  • Remove the pot from oven. Transfer pork to a bowl with slotted spoon. Remove orange halves, onion, and bay leaves from the liquid and discard. Do not skim fat from liquid. Place pot over high heat and simmer liquid, stirring often, about 10-12 min. You should end up with 1 cup of reduced liquid. Turn oven to broil.
  • Shred pork roughly; not too finely. Fold in the reduced liquid, season with salt and pepper to taste. Spread pork in even layer on rimmed baking sheet. Place sheet on an upper rack and broil until top of meat is well browned but not charred. Edges should be slightly crisp. 5-7 in. Serve immediately with your choice of garnishes and warm corn tortillas.

Nutrition Facts : Calories 183 kcal, Sugar 4.3 g, Sodium 218 mg, Fat 4.7 g, SaturatedFat 1.3 g, Carbohydrate 9.5 g, Fiber 0.8 g, Protein 25.9 g, Cholesterol 75.4 mg, ServingSize 1 serving

JALISCO PORK



Jalisco Pork image

This is also known as Carne Adobado. Either way, it is so simple to make, and quite delicious. Nicely sliced up and served in a tortilla, it's a nice change from a steak taco. This recipe comes from Sunset magazine, if I remember right.

Provided by PalatablePastime

Categories     Pork

Time 1h23m

Yield 3-4 serving(s)

Number Of Ingredients 14

1 lb pork tenderloin, trimmed
1 1/2 teaspoons paprika
1 1/2 teaspoons chili powder
1 tablespoon red wine vinegar
2 teaspoons minced garlic
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon salt
1 tablespoon olive oil
3 -4 lime wedges
tortilla (corn or flour; optional)
salsa (optional)
guacamole (optional)
sliced fresh jalapeno (or other hot chile; optional)

Steps:

  • Pound pork evenly to 1/4-inch thickness (between plastic wrap is good).
  • Blend paprika, chili powder, vinegar, garlic, cumin, oregano, and salt, and rub over all sides of pork.
  • Rest meat for at least one hour, refrigerated.
  • Cut pork into 3-4 serving pieces.
  • Pan-fry meat in the oil on both sides, until cooked to your liking.
  • Drain meat and season with additional salt (if desired) and lime.
  • Serve on warm tortillas with salsa, guacamole, and sliced fresh chiles (if desired).

Nutrition Facts : Calories 236.4, Fat 10.3, SaturatedFat 2.5, Cholesterol 98.3, Sodium 490.7, Carbohydrate 3.1, Fiber 1.3, Sugar 0.4, Protein 31.8

POZOLE ROJO (MEXICAN PORK AND HOMINY STEW)



Pozole Rojo (Mexican Pork and Hominy Stew) image

The traditional Mexican dish in the red version: pork and hominy in a thick broth colored and flavored with guajillo chiles. Serve with tortilla chips.

Provided by Consuelo Aguilar

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes

Time 3h53m

Yield 8

Number Of Ingredients 16

2 (16 ounce) cans white hominy, drained
water to cover
1 head garlic, cloves peeled
salt to taste
1 pound boneless pork shoulder, cubed
1 pound boneless pork loin, cubed
½ pound pork neck bones
1 large plum tomato
4 ounces dried guajillo chiles, stemmed and seeded
1 clove garlic
¼ teaspoon dried oregano
1 pinch ground cumin
2 cups water
1 head iceberg lettuce, finely shredded
1 small onion, diced
4 limes, quartered

Steps:

  • Place hominy in a large pot; cover with water. Add 1 head garlic and salt to taste. Cook over medium heat for 2 hours.
  • Place pork shoulder, pork loin, and pork neck bones in the hominy mixture and cook until meat is tender and cooked through, about 1 hour.
  • Place tomato and guajillo chiles in a pot and add enough water to cover; bring to a boil. Cook until chiles have softened, 15 to 20 minutes. Drain.
  • Place tomato and chiles with salt, 1 clove garlic, oregano, and cumin in a blender; add 2 cups water. Blend until smooth. Strain mixture through a fine-mesh sieve and set chile sauce aside.
  • Transfer pork to a work surface and shred with 2 forks. Discard the pork bones.
  • Pour chile sauce into hominy mixture; bring to a boil. Return shredded pork to pot. Simmer pozole until flavors have blended, about 3 minutes.
  • Ladle pozole into serving bowls and top with lettuce and onion and serve lime wedge on the side.

Nutrition Facts : Calories 407.7 calories, Carbohydrate 35.3 g, Cholesterol 81 mg, Fat 17.2 g, Fiber 9.1 g, Protein 29.8 g, SaturatedFat 5.6 g, Sodium 517.1 mg, Sugar 4.6 g

POZOLE-GUADALAJARA, JALISCO STYLE



POZOLE-GUADALAJARA, JALISCO STYLE image

This is a traditional Mexican dish that is made according to the area the person is from in Mexico. I learned to make this from a very dear friend of mine who is from Guadalajara, Jalisco Mexico. There are different versions, but this version is delicious. When I make Pozole, this is the only version my family likes. I hope you...

Provided by Trina Alaniz

Categories     Pork

Time 2h45m

Number Of Ingredients 11

2 1/2 lb stewing pork.
2 lb pork neck bones.
3 clove fresh garlic-finely diced.
1 medium onion, cut 1/3 of onion and save 2/3 and finely dice.
1/2 small green cabbage, finely sliced.
radishes, finely diced.
yellow lemons or mexican lemons, cut into wedges.
1 can(s) hominy i use el mexicano brand 28 oz, you can use yellow or white, i use white.
1/3 c gebhardts chili powder.
salt ( i use natrual sea salt ).
1 bottle mexican salsa, i use valentinas, or whatever you like.

Steps:

  • 1. COOKING THE MEAT.
  • 2. Trim off fat of stewing pork as much as possible and cut into 1 inch size, rinse well and place in a large bowel with cold water.
  • 3. pork neck bones should be in sizes of 2-3 inches. Trim off fat of meat on the neck bones as much as possible and place in bowel with the stewing pork. make sure all is submerged in cold water. This is very important, soak for 20 minutes.
  • 4. After meat and neck bones have soaked for 20 min. rinse them 3 times, till water is clear.
  • 5. place meats in 6qt pan and cover with cold water. water level must be approx. 4 inches above submerged meats.
  • 6. add salt- estimate for your taste. I use natural sea salt.
  • 7. add 1/3 onion,and diced garlic.
  • 8. Bring to a fast and hard boil,then reduce heat to a gentle boil. After approx. 15 min of gentle boiling. remove and scoop off the gray foam that has appeared on the top. And taste for salt, if more is needed, add to your taste.
  • 9. Boil for approx. 2 hours, till meat is very tender. you might have some of the meat fall off of 1 or 2 neck bones, but not more than that. If during the boiling the meat needs more water, add hot water and continue boiling.
  • 10. When meat is tender as described above, you should end up with approx. 1-2 inches of broth above the meat. you can leave more broth if you like.
  • 11. Open the can of hominy and drain the liquid. Add the hominy to the broth. Be careful you do not splash yourself with the broth and burn yourself. You can also add an additional can of hominy if you like more hominy now.
  • 12. Add the 1/3 cup of gebhardts chili powder. You can also substitute new mexico and calif. dry chili pods. I prefer the taste of gebhardts chili and think it is better.
  • 13. Continue boiling gently for approx. 15 mins. till the foam that appears on the top disappears.
  • 14. VEGTEABLES
  • 15. Place your diced radishes, dice onions, wedges of lemons, shredded cabbage in individual table containers on the table. Serve your pozole in bowels and then add cabbage, radishes,onions and squeeze lemon over the top to your taste. add a dash of bottled salsa to your taste or you can omit the salsa, it will still taste wonderful.
  • 16. This pozole is even better after is it cooked the next day, I guess it is because everything blends in. Enjoy this wonderful dish from Guadaljara. Eat with warm corn or flour tortillas.

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