MEXICAN PORK & PEPPERS
Great on a buffet table to compliment other Mexican dishes like Chayotte & Onions, Lamb BBQ etc etc. there are so many great variations and dishes
Provided by Bergy
Categories Stew
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Brown the pork in the oil and set aside.
- Add the onion, garlic and cumin.
- Cook until the onions are transparent.
- Return the meat to the pan.
- Add peppers.
- Stir in the tomatillos,broth, peppers, tomato, cumin and oregano.
- Bring to a boil, simmer covered about 1 1/2 hours.
- Uncover and simmer about a 1/2 hour more or until the sauce has decreased and thickened.
- Stir in the lime juice.
- Serve over cooked rice, sprinkle with the toasted almonds.
MEXICAN PORK AND PEPPERS
Steps:
- In a plastic bag, add Taco seasoning to pork cubes and toss until all coated. Heat 1 Tbsp olive oil in large skillet until hot. Saute pork on all sides until browned (may have to do in 2 batches). Remove from pan. Add another Tbsp. oil and saute all the pepper cubes until soft. Return the pork to the pan and mix well. Pour salsa and peach pie filling into pan, mix well, reduce heat to LOW and cover. Cook 15" and then serve over rice.
MEXICAN PULLED PORK
Delicious pulled pork with Mexican spices. This is an authentic dish popular in Central Mexico. Serve on warm flour tortillas.
Provided by goodsazon
Categories World Cuisine Recipes Latin American Mexican
Time 2h30m
Yield 8
Number Of Ingredients 11
Steps:
- Place pork, 1/2 cup water, vinegar, and salt in a large saucepan. Simmer, covered, until all the liquid has cooked off and the pork cooks in its own rendered fat, 45 to 50 minutes. Add lard if there is not enough fat, so pork cooks to a golden brown. Set aside.
- Place the guajillo and ancho chiles in a small saucepan with 1 cup water. Cover and cook over low heat for 10 minutes. Transfer to a blender and add parsley, garlic, oregano, and cumin; puree.
- Add the pureed mixture to the pork. Bring to a boil, then lower the heat and simmer, covered, until the pork is tender and can easily be cut with a fork, about 1 hour. It may be necessary to add another cup of water to the pan, depending on the tenderness of the meat.
- Let pork rest for 15 minutes. Shred with 2 forks.
Nutrition Facts : Calories 256 calories, Carbohydrate 3.2 g, Cholesterol 84.8 mg, Fat 13.2 g, Fiber 0.9 g, Protein 29.6 g, SaturatedFat 4.8 g, Sodium 645.2 mg, Sugar 0.7 g
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