By Brandy
Summers
If you like regular pork chops, you'll love these Mexican style
pork chops.
6 (1/2-inch thick) bone-in-pork chops
2 tablespoons vegetable oil
1 medium onion, chopped
1(16 oz.) can kidney beans, rinsed and drained
1 (15.25 oz.) can whole kernel corn, drained
1 (10.75 oz.) can condensed tomato soup, undiluted
1-1/4 cups water
1 cup uncooked instant rice
1/2 cup sliced ripe olives
2 teaspoons chili powder
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/8 teaspoon pepper
Directions
Preheat oven to 350 degrees.
In a large, ovenproof skillet pan, pour in the oil and brown the
pork chops on each side; remove chops from pan and put aside (keep
them warm).
In the same pan, sauté the onion until nice and tender. Stir in
the olives, chili powder, oregano, salt and pepper; bring to a
boil. Place the pork chops over the rice mixture.
Put skillet in the oven and bake, uncovered, for 35 to 40
minutes, or until the meat is tender.
=> Mexican Pork Recipes: Mexican Shredded
Pork
Let this stew in the slow cooker all day while you do other
things - then enjoy a yummy meal in just a few minutes.
1 (3 pound) boneless pork loin roast, cut into 2-inch
pieces
1/2 teaspoon salt
2 (4 oz.) cans diced green chili peppers
3 cloves garlic, crushed
1/4 cup chipotle sauce
3-1/4 cups water, divided
1-1/2 cups uncooked long grain white rice
1/4 cup fresh lime juice
1/4 cup fresh cilantro, chopped
Directions
Place the pork roast inside the slow cooker. Season with salt.
Add in the chile peppers and the garlic. Pour the chipotle sauce
and 1/2 cup of water on top.
Cover and cook pork for 7 hours on low heat.
In a saucepan, bring the remaining 2-3/4 cups water and the rice
to a boil. Mix in the lime juice and the cilantro. Reduce heat to
low. Cover and simmer for 20 minutes.
Remove the pork roast from the slow cooker and proceed to shred
it using two forks at the same time. Return the shredded pork to
the slow cooker and let sit for 15 minutes so it can absorb some of
the liquid. Serve shredded pork over rice or use for other Mexican
dishes.
=> Mexican Pork Recipes: Mexican Pork
Empanadas
Empanadas take a little work, but the results are definitely
worth all the effort.
For Filling
2 pounds pork butt roast
1 onion, quartered
2 cloves garlic
1/2 teaspoon salt
1 teaspoon dried oregano
1 teaspoon ground cumin
2 bay leaves
For Dough
1-1/2 cups all purpose flour
3/4 cup masa harina
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup lard
1 egg, beaten
1/2 cup milk
1 cup salsa
Directions
How to make filling: Place the pork butt into a large pot and
cover completely with water. Add in the onion, garlic salt,
oregano, cumin and the bay leaves. Bring to a boil. Reduce heat and
simmer for 1-1/2 hours.
Prepare dough for empanadas while the pork is cooking.
How to make dough: In a large bowl, sift together the flour,
masa harina, baking powder and the salt. Add in the shortening and
mix well.
In a separate bowl, beat together the egg and 1/2 cup of
milk.
Make a well in the center of the dry ingredients and pour the
egg mixture into the well. Stir the mixture with a fork until you
can form the dough into a ball.
Divide the dough into 16 even pieces and roll each piece into a
ball. Place dough balls into a container; cover and
refrigerate.
Preheat oven to 375 degrees. Lightly grease a baking sheet.
Once pork has finished simmering, remove from liquid. Place the
pork into the baking dish and bake for 1 hour or until the meat
shreds easily with a fork. Remove from the oven and shred into
small pieces. Mix salsa into the shredded pork. Set aside.
On a lightly floured surface, roll a piece of the prepared dough
with the palm of your hand. Using a rolling pin, roll out the dough
to make a 5-inch circle of about 1/8-inch thickness.
Place 2 to 3 tablespoons of the pork filling in the center of
each dough circle.
Brush the edges of the dough with milk. Fold the dough over the
filling. Pinch the edges together. Crimp edges with a fork to
seal.
Placed finished empanadas onto the prepared baking sheet. Bake
for 20 minutes, or until golden brown. Let cool for 5 minutes.
Serve warm.
The article
Mexican Pork Recipes - Mexican Style Pork Chops was Submitted
by Brandy
Summers through Articles.GetACoder.com
network. Here's the additional information: Cha...cha...cha...it's
chili time! http://www.best-chili-recipes.com
