CHILI-LIME PORK TENDERLOIN OVER SOFT POLENTA WITH HUNGARIAN WAX PEPPERS AND CORN
Provided by Aria Kagan
Time 1h30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Stir together the lime juice, chile powder, and Hungarian pepper. Place the pork tenderloin in a shallow baking dish or resealable plastic bag and pour the marinade over top. Coat the pork in the marinade. Marinate the pork for 1 hour in the refrigerator.
- In a large saucepan, heat the chicken stock over medium heat and bring to a simmer. Slowly pour in the cornmeal, and whisk for 1 minute. Stir in the chopped pepper. Bring to a simmer and cook, stirring constantly until the mixture is thickened. Stir in the crema and the butter. Season with salt, and pepper, to taste. Set aside and keep warm.
- Preheat a grill or grill pan over high heat.
- Remove the pork from the marinade and let it come to room temperature.
- In a large skillet, heat the olive oil over medium heat and saute the onion and peppers until both are softened, about 5 minutes. Stir in the corn and saute for 3 minutes. Crumble the queso fresco over top and gently stir it in. Saute for 1 more minute. Season with salt and pepper.
- Season the pork with salt and pepper and grill over high heat for about 8 minutes on each side, or until it reaches an internal temperature of 160 degrees F. Allow to rest before slicing.
- To serve, in shallow bowls, divide the polenta among the bowls, top with a few slices of pork and top with the corn and pepper mixture.
SPICY PORK CHILI WITH CUMIN POLENTA
Make and share this Spicy Pork Chili With Cumin Polenta recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 3h40m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Make the chili: heat 2 tablespoons oil in a big, heavy, deep-sided pot set over med-high heat.
- When hot, add onion and carrots; saute, stirring, for 5 minutes.
- Add in serrano peppers; cook 1 minute.
- Remove pan from heat and spoon ingredients onto a plate; set aside; reserve pot.
- Put pork in a large ziplock plastic bag; add flour, 1 teaspoon salt, and several grinds of pepper; seal bag and shake well to coat pork with flour.
- Return pot to med-high heat and add 2-3 more tablespoons oil, or enough to coat the bottom of pan lightly.
- When hot enough, add enough floured pork cubes to fit comfortably in a single layer in pan (do not crowd); brown pork, turning, for 3-4 minutes.
- Using slotted spoon, transfer pork to paper towels to drain; repeat with remaining pork, adding more oil as needed.
- Return all browned pork to pan and add garlic.
- Cook and toss 1 minute.
- Return reserved onion, carrots, and peppers to pan.
- Add tomatoes, lime juice, and broth.
- Bring mixture to simmer, then decrease heat.
- Simmer, uncovered, for 40 minutes, then cover and cook until meat is quite tender, about 50-60 minutes.
- Taste chili and season with salt and pepper, if needed.
- **Chili can be prepared 2 days ahead; cool, cover, and refrigerate; reheat over medium heat.
- To make polenta: combine 4 cups stock and the cumin in a large, heavy saucepan set over med-high heat.
- When stock begins to boil, decrease heat and gradually (in a thin stream) whisk in cornmeal.
- Cook, stirring constantly, until mixture starts to thicken, for 6-8 minutes or less.
- Stir in butter and milk; taste and add salt, as needed.
- **Polenta can be made up to 2 days ahead; cool, cover, and refrigerate; reheat over low heat, stirring constantly and adding additional stock, as needed, until polenta is desired texture.
- To serve--spoon a generous 1/2 cup polenta into 6 shallow soup bowls.
- Ladle pork chili over polenta and sprinkle each portion with some cilantro.
- Garnish with a lime wedge.
SLOW-COOKER SPICY PORK CHILI
Tender pork adds extra heartiness to this slow-cooked chili. You can use pork tenderloin, boneless pork roast or boneless pork chops for the pork called for in the recipe. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 6h10m
Yield 6 servings (2-1/2 quarts).
Number Of Ingredients 15
Steps:
- In a large skillet, cook pork in oil over medium-high heat until browned, 5-6 minutes. Transfer pork and drippings to a 5-qt. slow cooker. Stir in the tomatoes, corn, beans, onion, broth, chiles, chili powder, garlic, salt, cayenne and pepper. , Cover and cook on low until pork is tender, 6-7 hours. Stir in cilantro. Serve with cheese if desired.
Nutrition Facts : Calories 395 calories, Fat 12g fat (4g saturated fat), Cholesterol 89mg cholesterol, Sodium 1055mg sodium, Carbohydrate 34g carbohydrate (9g sugars, Fiber 8g fiber), Protein 39g protein.
SPICY PORK CHILI
This zippy chili is a pleasant change from the traditional beef chili recipes I've tried. It tastes so good served with your garden-fresh steamed green beans, sliced cucumbers and hot crusty bread. It's especially satisfying on a cold day. -Christine Hartry, Emo, Ontario
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 16
Steps:
- In a Dutch oven, brown pork and onions until pork is no longer pink; drain. Stir in peppers and celery; cook for 5 minutes. Add garlic; cook 1 minute longer. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 45 minutes.
Nutrition Facts : Calories 227 calories, Fat 9g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 221mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 6g fiber), Protein 16g protein.
SPICY RED PORK AND BEAN CHILI
Categories Bean Pork Super Bowl Fall Winter Tailgating Poker/Game Night Potluck Gourmet
Yield Serves 8
Number Of Ingredients 16
Steps:
- Cook bacon in a 6- to 8-quart heavy pot over moderate heat, turning, until crisp. Transfer with tongs to paper towels to drain and pour off all but 2 tablespoons fat from pot. Crumble bacon. Pat pork dry and season with salt and pepper. Add oil to pot and heat over moderately high heat until hot but not smoking. Brown pork in about 6 batches without crowding and transfer with a slotted spoon to a plate. Add onion and jalapeños and cook over moderate heat, stirring, until softened. Add garlic, oregano, chili powder, cumin, and cayenne, then cook, stirring, 1 minute. Return pork to pot with any juices accumulated on plate and add broth, coffee, water, and tomatoes with purée.
- Simmer chili, uncovered, stirring occasionally, until pork is very tender, about 2 hours. Stir in beans and bring to a simmer, stirring.
- Serve chili with bacon and accompaniments.
SPICY POLENTA
Enjoy this spicy polenta - a side dish that can be made ready in 30 minutes! Perfect if you love Italian cuisine.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- In 3-quart saucepan, heat broth, milk, cumin, salt and red pepper to boiling. Slowly pour grits into boiling broth mixture, stirring vigorously with wire whisk to prevent lumps from forming.
- Reduce heat to low; simmer uncovered 20 to 25 minutes, stirring occasionally, until thickened. Stir in cheese.
Nutrition Facts : Calories 120, Carbohydrate 20 g, Cholesterol 0 mg, Fiber 0 g, Protein 6 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 3 g, TransFat 0 g
SPICY PORK CHILI
Make and share this Spicy Pork Chili recipe from Food.com.
Provided by Chef Shadows
Categories Pork
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In a 4-quart Dutch oven cook pork, onion, green pepper, and garlic in hot oil until pork is browned.
- Stir in flour, mixing well.
- Add the remaining ingredients, except cheese and tortillas.
- Simmer, uncovered, one hour.
- Top each serving with some of the cheese.
- Serve with tortillas, if desired.
- Serves 8.
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