MEXICAN STIR-FRY
A tasty blend of peppers makes this skillet meal popular at Becky Taaffe's home in San Jose, California. "Not only have I prepared it for everyday meals, but also for church dinners, potlucks and family get-togethers. There are never any leftovers," she reports.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a large skillet, saute onion in oil for 3 minutes or until crisp-tender. Add garlic; cook 1 minute longer. Add peppers; saute until crisp-tender, about 2 minutes. , Stir in the water, tomato puree, chili powder, bouillon, salt and cayenne; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Add the chicken, beans and rice; heat through. Sprinkle with cheese.
Nutrition Facts : Calories 279 calories, Fat 10g fat (4g saturated fat), Cholesterol 57mg cholesterol, Sodium 458mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 4g fiber), Protein 21g protein.
PORK RICE STIR-FRY
A colorful stir-fry comes together in no time with leftover long grain rice. Quick and easy, this family favorite takes just minutes to prepare.-Gloria Warczak, Cedarburg, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet or wok, saute the pork in 2 teaspoons oil for 3-5 minutes or until no longer pink. Remove and keep warm. In the same pan, heat remaining oil. Add the mushrooms, peas, water chestnuts, peppers, onion and garlic; stir-fry until vegetables are crisp-tender., Combine the soy sauce and sugar; stir into vegetable mixture. Cook for 1-2 minutes. Return pork to the pan. Stir in rice; cook for 3-5 minutes or until heated through, stirring occasionally.
Nutrition Facts : Calories 182 calories, Fat 6g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 245mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 2g fiber), Protein 9g protein.
MEXICAN SHREDDED PORK
If you have ever been to a taco shop or a Mexican restaurants and wondered how they make the meat for their dishes then here it is. Once you make the meat, you can store it for the week in your refrigerator and use it whenever you want to throw together a quick taco or burrito, and even as stuffing for "Enchiladas Fantastico."
Provided by Cujo4x
Categories Pork
Time 5h
Yield 15-20 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet place corn oil and bring to high heat (careful!). Sear pork butt on all sides. Should be browned on all sides.
- Let pork butt rest on cutting board until cool enough to handle. Rub cumin, chili powder, salt, and pepper on all sides of pork.
- In large cast iron or equivalent make dutch oven style pan, place chicken stock. Add pork butt.
- Peel and slice into disk onion. Place onion on top of pork.
- Open can of poblanos and remove peppers, save sauce. Place poblanos on onions.
- Cover pan and set burner to lowest setting (May also be done in oven) allow to slow cook.
- Periodically it may be necessary to remove excess fluid from pan as meat cooks down.
- After approx 4 hours check to see if meat falls apart when prodded with fork. (Don't worry if it doesn't. I was told 4 hours of cooking time, my first time it took closer to eight before it flaked apart with a fork) If it doesn't flake apart, continue to cook covered and check each hour.
- When meat falls apart, remove any bones. Drain off liquid. Stir in poblano sauce left from can.
- You may use immediately for tacos, burritos, enchiladas, flautas, or any other Mexican dish requiring shredded pork.
- I recommend adding a dash of rock salt. Keep refrigerated until needed. This meat easily reheats for that quick taco fix.
- Note: EXPERIMENT! I substitute Beer for the chicken stock. Add a chunk of fatty beef that has been seered on all sides to the pot, and WOW! I also add a few fresh Jalepenos cut in half with the tops removed. See what works for you.
Nutrition Facts : Calories 196.1, Fat 12.3, SaturatedFat 3.6, Cholesterol 40.2, Sodium 75.2, Carbohydrate 9.2, Fiber 3.7, Sugar 0.6, Protein 13.5
SMOKY MEXICAN PORK STIR FRY
Spoon this over a bed of lettuce or wrap it in tortillas to stretch it to feed more. From a grocery store pamphlet.
Provided by LAURIE
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Slice pork tenderloin in half lengthwise, and then cut crosswise thinly.
- Toss pork, bacon and chipotle pieces together in small bowl; set aside.
- Combine oil, cumin, oregano and garlic in large nonstick skillet over medium-high heat.
- Add bell pepper and onion; stir-fry 2 to 3 minutes or until crisp-tender.
- Remove and reserve.
- Stir-fry pork, bacon and chipotle in same skillet 2 to 3 minutes or until pork is just done (internal temp 155°F) and bacon is crisp.
- Return vegetables to the skillet and heat through.
Nutrition Facts : Calories 277.6, Fat 18.5, SaturatedFat 5.5, Cholesterol 71.5, Sodium 241.3, Carbohydrate 6.2, Fiber 1.5, Sugar 2.8, Protein 21.3
MEXICAN SHREDDED PORK STIR-FRY
A tasty everyday Mexican meal. Excerpted from a Mexican cookbook,whose title, translated, would be "Easy and Economical Recipes".
Provided by Mexi-Rosie
Categories Pork
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Process the tomato, onion, garlic and parsely in blender.
- Pour this into a frying pan in whcih you've heated enough cooking oil for the stir-fry.
- Let this liquid come to a first boil.
- Add the shredded pork and simmer for a few minutes, until meat is seasoned.
- Add the almonds, plantains, raisins and finally the powdered chicken consomme.
- Continue simmering until most of the liquid has evaporated.
Nutrition Facts : Calories 430.7, Fat 16.7, SaturatedFat 5.9, Cholesterol 146.2, Sodium 106.1, Carbohydrate 17.9, Fiber 1.7, Sugar 10.6, Protein 51
MEXICAN STIR FRY
This recipe is super quick and really looks great! Great for a quick weekday meal. If you can't find Mexican seasoned Chili Powder, add some Sazon. I really love Mexican food! This is a beautiful meal! Serve with a guacamole salad and your set!
Provided by breezermom
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut chicken into thin strips; toss with chili powder, coating well. Marinate for 10 minutes.
- Combine cornstarch and chicken broth. Set aside.
- Pour 1 tbsp oil around wok or skillet, coating sides. Heat at medium high for about 2 minutes. Add chicken, stir fry 3 to 4 minutes. Remove from skillet and set aside.
- Pour remaining 1 tbsp oil into skillet. Add corn, tomato, garlic, and green onions. Stir fry for 2 minutes.
- Return reserved chicken to the skillet. Add broth mixture, beans, and salt. Cook, stirring constantly, until thickened.
- Enjoy!
Nutrition Facts : Calories 351.7, Fat 11.4, SaturatedFat 1.9, Cholesterol 72.6, Sodium 673.3, Carbohydrate 33.5, Fiber 8.4, Sugar 2.1, Protein 32.1
MEXICAN STYLE SHREDDED PORK
This is an amazing shredded pork recipe similar to what you would eat in a rice bowl (or in an enchilada) at a Mexican restaurant. It is easy to prepare and simmers in a slow cooker all day, ready to enjoy when you arrive home. I serve it over rice (laced with lime juice and fresh cilantro), Cheddar cheese, salsa, guacamole, and a dollop of sour cream. Amazing!
Provided by TORA.V
Categories World Cuisine Recipes Latin American Mexican
Time 7h30m
Yield 6
Number Of Ingredients 9
Steps:
- Place the roast in a slow cooker, and season with salt. Place chile peppers and garlic on top of roast. Pour in the chipotle sauce and 1/2 cup water.
- Cover, and cook 7 hours on Low.
- In a pot, bring remaining 2 3/4 cups water and rice to a boil. Mix in the lime juice and cilantro. Reduce heat to low, cover, and simmer 20 minutes.
- Remove roast from the slow cooker, and use two forks to shred. Return pork to the slow cooker, and allow to sit 15 minutes to absorb some of the liquid. Serve over the cooked rice.
Nutrition Facts : Calories 520.2 calories, Carbohydrate 43 g, Cholesterol 107.7 mg, Fat 19 g, Fiber 1.2 g, Protein 41.1 g, SaturatedFat 7 g, Sodium 802.1 mg, Sugar 1.7 g
PORK STIR FRY
Quick stir fry using fresh veggies and cheap ingredients you probably have stocked in your cabinet already.
Provided by EACline
Categories World Cuisine Recipes Asian
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- Whisk soy sauce, vinegar, and cornstarch together in a small bowl.
- Heat 1 tablespoon oil in a wok over medium-high heat. Cook and stir tenderloin strips in hot oil until just browned, 2 to 4 minutes. Transfer pork to a plate and return wok to heat.
- Heat remaining oil in the same skillet over medium-high heat. Cook and stir red chile pepper and garlic in hot oil until sizzling, 15 to 30 seconds. Add onion and green pepper to skillet; cook and stir until onion starts to soften, 2 to 3 minutes. Stir chopped bok choy stalks into onion mixture; cook and stir until stems begin to soften, about 3 minutes.
- Stir broccoli into bok choy mixture; cook and stir until slightly softened, about 2 minutes. Add pork, chopped bok choy leaves, and soy sauce mixture; cook and stir until well-combined. Season pork mixture with ginger; cook and stir until bok choy starts to wilt and broccoli is tender, 5 to 7 minutes.
Nutrition Facts : Calories 187.6 calories, Carbohydrate 13 g, Cholesterol 42.1 mg, Fat 7.8 g, Fiber 3.3 g, Protein 17.7 g, SaturatedFat 1.7 g, Sodium 540.8 mg, Sugar 4.5 g
TEXICAN SHREDDED PORK
This is an excellent recipe for filling tostados, tacos or burritos. Originally from a September 1989 issue of Bon Appetitthat that featured a "Do It Yourself Tostada Party" in the Cooking for Friends section. It can be made 2 days ahead, covered and refrigerated and rewarmed before serving.Stewing beef can also be substituted for the pork if you prefer.
Provided by Leslie in Texas
Categories Pork
Time 2h25m
Yield 6 cups
Number Of Ingredients 18
Steps:
- Heat oil in heavy Dutch oven over medium heat.
- Add onion and jalapeno and cook until soft, stirring occasionally, about 5 minutes.
- Add pork and stir until brown on all sides, about 7 minutes.
- Mix in chile powder and next 6 ingredients (cumin through allspice) and cook 2 minutes.
- Add garlic and tomato paste and cook 3 minutes.
- Stir in all remaining ingredients, except cilantro; reduce heat to low, cover and simmer for 1 hour.
- Uncover and simmer until pork is tender and shreds easily, about 1 hour.
- Remove pork from liquid using slotted spoon and set aside.
- Increase heat to medium and boil cooking liquid until reduced to 1 1/2 cups, about 35 minutes.
- Shred pork using fingers; mix into sauce.
- (Can be prepared 2 days ahead. Cover and refrigerate;rewarm over medium-low heat, stirring frequently.).
- Spoon into serving bowl and sprinkle with cilantro.
MEXICAN STIR-FRY FOR 2
A tasty blend of sweet and hot peppers makes this skillet dinner a favorite for Becky Taaffe of San Jose, California. "This twist on traditional stir-frys is great for everyday meals," Becky says.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 16
Steps:
- In a large skillet or wok, stir-fry onion and garlic in oil for 3 minutes. Add peppers; stri-fry until crisp-tender. , Stir in the water, tomato puree, chili powder, bouillon, salt and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Add the chicken, beans and rice; heat through. Sprinkle with cheese.
Nutrition Facts :
More about "mexican shredded pork stir fry recipes"
SHREDDED PORK STIR-FRY - THE WOKS OF LIFE
From thewoksoflife.com
4/5 (1)Total Time 30 minsCategory PorkCalories 489 per serving
- In a small bowl, coat the pork in 1 teaspoon cornstarch and 1 teaspoon oil and set aside. Cut all of your vegetables and arrange on plate for easy access when cooking. Mix the second teaspoon of cornstarch with 3 tablespoons water to make a slurry and set aside.
- Heat a wok over high heat, add 1 tablespoon of oil and stir fry the pork quickly for about 1 minute. Remove the pork from the wok and set aside.
- Keep the wok on high heat and add another teaspoon of oil (if needed) and toss in the dried chilis. Cook them for about 10 seconds and then add the vegetables to the wok. Toss the mixture with a sturdy metal spatula and cook for 2 minutes at the highest heat. Pour the shaoxing wine around the perimeter of the wok to deglaze and create some sizzle. Add the pork back to the wok, and give it all a quick toss. Then add the vinegar, sugar, salt, and white pepper.
- Toss the mixture and add your cornstarch and water slurry along with a tablespoon of chili oil. Give it a last stir and serve with rice!
BEST PULLED PORK STIR FRY RECIPE - HOW TO MAKE PULLED …
From food52.com
PORK STIR-FRY RECIPES
From allrecipes.com
SHREDDED PORK STIR-FRY RECIPE
From recipegraze.com
10 BEST MEXICAN STIR FRY VEGETABLES RECIPES | YUMMLY
From yummly.com
MEXICAN SHREDDED PORK FOOD - HOMEANDRECIPE.COM
From homeandrecipe.com
MEXICAN PORK FAJITAS — SASK PORK
From saskpork.com
CARNITAS (MEXICAN SLOW COOKER PULLED PORK) | RECIPETIN EATS
From recipetineats.com
PORK STIR FRY RECIPE, PORK RECIPES
From porkrecipe.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love