Spicy Pork Ole Recipes

PORK CHOPS OLE

Steps:

• In a greased 13x9-in. baking dish, combine the water, tomato sauce, green pepper, rice and taco seasoning. Cover and bake at 350° for 1 hour or until rice is tender., Meanwhile, in a large skillet, cook chops over medium-high heat in oil until juices run clear, 4-5 minutes on each side. Sprinkle with seasoned salt and pepper. Set aside and keep warm., Sprinkle rice mixture with cheese; arrange chops on top. Bake until cheese is melted, about 5-10 minutes. If desired, sprinkle with cilantro. , Freeze option: Omit water and substitute 1 package (8.8 ounces) ready-to-serve long grain rice for the uncooked rice. Assemble casserole as directed. Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through.

SPICY PORK NOODLE BOWL

Steps:

• Bring a large pot of water to a boil. Add the noodles and cook as the label directs. Drain and toss with 2 teaspoons vegetable oil.
• Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the pork and 2 teaspoons ginger; cook, breaking up the meat with a wooden spoon, until lightly browned, about 3 minutes. Add the chicken broth, pickles and 2 tablespoons each pickle brine and soy sauce and cook, scraping up any browned bits, until the liquid evaporates, about 4 minutes.
• Meanwhile, puree 3 tablespoons toasted sesame seeds in a blender until finely ground, about 15 seconds. Add the remaining 3 tablespoons vegetable oil and puree until smooth. Add 1/4 cup water, the chili-garlic sauce, brown sugar and the remaining 1/4 cup soy sauce, 2 tablespoons pickle brine and 1 teaspoon ginger; puree until combined.
• Top each serving of noodles with the sesame dressing, pork, cucumbers and tomatoes. Sprinkle with the remaining 1 tablespoon sesame seeds.

SPICY PORK OLE

Steps:

• Spray slow cooker with nonstick cooking spray.
• Place pork in slow cooker. Sprinkle with taco seasoning and stir to coat.
• Add salsa and jam. Stir.
• Cook on HIGH 3-3 1/2 hours, or until meat is tender. Remove meat to serving dish and keep warm.
• In a bowl, blend cornstarch and water. Turn cooker to HIGH. When sauce simmers stir in cornstarch-water mixture. Continue stirring until fully absorbed. Continue cooking, stirring occasionally, until sauce thickens. Serve over or alongside pork.

SPICY PORK TENDERLOIN

Steps:

• Combine the first five ingredients; rub over tenderloins. Cover and refrigerate for 2-4 hours. , Grill, covered over medium-hot indirect heat for 25-40 minutes or until thermometer reads 160°.

SPICY PORK POSOLE

Steps:

• Heat oil in a Dutch oven over medium-high heat. Sprinkle tenderloin with 1/4 teaspoon salt and 1/8 teaspoon pepper and cook until meat no longer sticks to pot, about 2 minutes. Turn and repeat on other side, then remove and slice into 1/4-inch strips. Add onion and garlic to pot; reduce heat to medium-low. Add remaining 1/4 teaspoon salt and 1/8 teaspoon pepper and cook, stirring occasionally, until onion is transparent, 15 to 20 minutes; reduce heat as needed to keep from burning. During last minute of cooking, stir chili powder into onion mixture. Return meat to pot, along with hominy, broth and bay leaves. Bring to a boil, then reduce heat and simmer, uncovered, 20 minutes. Add cabbage, cover and cook another 10 minutes. Remove bay leaves. Divide stew among 4 bowls; serve garnished with radishes, avocado and jalapeño.

SLOW-COOKER PORK POZOLE

Steps:

• In a 3- or 4-qt. slow cooker, combine the first nine ingredients; add pork. Cook, covered, on low 3-4 hours or until pork is tender., Remove pork from slow cooker. Cut pork into bite-sized pieces; return to slow cooker. Serve with lime wedges and cilantro and, if desired, corn tortillas.

SPICY PULLED PORK

Steps:

• Mix flour, chili powder, paprika, cumin, adobo seasoning, and cayenne pepper in a large bowl. Add pork and toss until coated.
• Melt butter in a large skillet over medium heat; fry pork in batches until browned on all sides, about 10 minutes. Transfer browned pork to a slow cooker.
• Cook and stir onion and garlic in the same skillet until vegetables are fragrant, about 1 minute. Stir tomatoes, barbeque sauce, brown sugar, and hot sauce into onion mixture and simmer for 5 minutes. Pour sauce over pork.
• Cook on low for 5 to 6 hours. Transfer pork to a plate and shred with 2 forks. Return pork to slow cooker and stir. Continue to cook, uncovered, until thickened, 10 to 15 minutes.