Arizona Carnitas With Green Chiles
2 1/2 pounds boneless pork shoulder, cut into bite-size pieces*
3 tablespoons olive oil
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 large yellow onion, cut into thin slivers
1 4-oz. can diced green chiles, undrained
2 cloves garlic, minced
1/2 cup chicken broth
Flour tortillas OR corn tortillas
Shredded Cheddar cheese
Heat oven to 350 degrees F. Heat 2 tablespoons of the oil in ovenproof heavy large covered pot over high heat. Add half of the pork cubes; sprinkle with half of the salt and half of the black pepper. Cook pork until starting to brown, stirring often. Remove pork. Repeat with remaining pork cubes, salt and black pepper, adding more oil if necessary. Drain drippings from pot. Heat remaining 1 tablespoon oil in the same pot over medium heat. Cook onion in hot oil until tender. Stir in undrained chiles and garlic; cook for 2 minutes. Return pork to pot! . Add chicken broth. Cover and bake for 1 hour. Serve pork in tortillas topped with Cheddar cheese, tomato and sour cream if desired.
Serves 8 to 10.
* This recipe is perfect for pork shoulder, but any economical cut will work well.
Down-home and yummy, this easy simmer of pork chops, potatoes and carrots in tomato soup, enlivened with a dash of Worcestershire sauce, is sweet simplicity itself.
One Skillet Pork Supper
4 pork chops
(10.75 oz.) can condensed tomato soup
1/2 cup water
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
3 potatoes, quartered
4 small carrots, cut into 2 inch pieces
In a large skillet, brown pork chops over medium heat for about 4 to 6 minutes each side. Pour off fat. Add the tomato soup, water, Worcestershire sauce, salt, potatoes, and carrots. Cover skillet, reduce heat to medium low and let simmer for 45 minutes.
Calories: 281.01, Calories from Fat: N/A, Total Fat: 6.68 g, Saturated Fat: N/A, Cholesterol: N/A, Sodium: N/A, Total Carbohydrate: 31.84 g, Dietary Fiber: N/A, Sugars: N/A, Protein: 23.39 g, Vitamin A: N/A, Vitamin C: N/A
8 boneless pork chops
1 pkg Shake N Bake
1 1/2 cup spaghetti sauce
1 cup shredded mozzarella cheese
Coat chops with coating mix as directed on package. Discard any remaining
mix. Place chops in 15 x 10″ baking pan. Bake at 425 degrees F for 15
minutes or until cooked through. Top chops with spaghetti sauce and cheese.
Bake an additional 10 minutes or until sauce is warm and cheese is melted.
Prep & Cooking Time: 1 hr. 30 min.Yield: 8 servingsServing Size: 3.000 ounce(s) 1 Tbsp coriander seeds, crushed 1 Tbsp canola oil 2 Tbsp lemon juice 2 pounds pork shoulder, cut into one-inch cubes 1/2 cup cilantro, chopped 4 -6 cloves garlic, minced 2 cups red wine Directions: Heat oil in a large skillet over medium-high heat. Add pork and brown meat, approximately 5-10 minutes on each side. Add garlic and stir occasionally. After a few minutes, add 1 1/2 cup (0.36 liter) wine and coriander seeds, cover and reduce heat to low. Simmer for 45 minutes to one hour until meat is tender. Add remaining wine, lemon juice and half of the cilantro, simmering for a few minutes until sauce is blended. Remove from heat and garnish with fresh cilantro and serve. Slow Cooker Recipes
Cajun Roasted Pork – Serves 6
2 teaspoons black pepper
1 1/2 teaspoons salt
1 teaspoon white pepper
1 teaspoon cayenne
1 teaspoon paprika — sweet
1 teaspoon thyme
1/2 teaspoon dry mustard
3 tablespoons butter — unsalted
1 tablespoon chicken fat (preferred) — or vegetable oil
1/2 cup onion — finely chopped
1/2 cup celery — finely chopped
1/2 cup green bell pepper — finely chopped
1 tablespoon garlic — minced
4 pounds boneless pork loin roast
Thoroughly combine the seasoning mix ingredients. Place all the
ingredients except the roast in a large skillet. Saute about 4
minutes over high heat, stirring occasionally. Cool.
Meanwhile, place the roast in a baking pan, fat side up. Make several
deep slits in the meat with a knife, to form pockets, being careful
not to cut through to the bottom. Stuff the pockets with some of the
vegetable mixture, then thoroughly rub vegetable mixture over the
entire roast by hand. If any of the mixture is left, spread it evenly
over the top and little on the sides of the roast.
Bake uncovered at 275F for 3 hours, then at 425F until dark brown
on top and meat is white in the center, 10 to 15 minutes more.
Pozole (Red Hominy Soup)
1 jar (8 oz.) enchilada sauce OR Ancho Chili Sauce
2-1/4 lb. lean pork meat, diced
1 pig’s foot, cut into 6 pieces
6 cups canned hominy, rinsed and drained
1 head cabbage, chopped
1-1/2 tsp. cayenne pepper
Juice from 4 lemons
1 large onion, chopped
Salt, to taste
Place the pork meat and pig’s foot in a large soup pot and add just enough water to cover. Add salt.
Cover and bring to a boil. Cook until tender; add the hominy and simmer until it pops.
Add enchilada sauce and enough water to a soupy consistency.
Boil 30 minutes more, add onions, cayenne pepper, cabbage and lemon juice to taste. Simmer until
Makes: 4 to 6 servings.
CREAMY BOW TIES WITH SAUSAGE & TOMATOES
2 tablespoons Olive oil
1 pound Sweet Italian sausage, crumbled
1/2 teaspoon Dried red pepper flakes
1/2 cup Diced onions
3 cloves Garlic, minced
1 can Italian plum tomatoes, Drained and coarsely chopped
1 1/2 cup Whipping cream
1/2 teaspoons Salt
12 ounce Bow tie pasta
3 tablespoons Minced fresh parsley
Freshly grated Parmesan Cheese
Heat oil in heavy large skillet over medium heat. Add sausage
and pepper flakes. Cook until sausage is no longer pink,
stirring frequently, about 7 minutes. Add onion and garlic to
skillet and cook until onion is tender and sausage is light
brown, stirring occasionally, about 7 minutes. Add tomatoes,
cream and salt. Simmer until mixture thickens slightly, about
4 minutes. Cook pasta in large pot of boiling salted water
until just tender but still firm to bite, stirring occasionally
to prevent sticking. Drain. Serve on a plate or flat bowl with
cream mixture. Top with fresh grated parmesan and parelsy.
Yield: 4 Servings
Crockpot Ham & Scalloped Potatoes
- 1 teaspoon Cream of Tartar
- 12 Potatoes; Pared and Sliced Thin
- 2 Water
- 15 Cooked Ham
- 3 Onions; Peeled and Sliced Thin
- 2 American Cheese; Grated
- 2 Cans; Cream of Mushroom Soup
Toss the potato slices in the cream of tartar and the water. Drain. Put half the ham, potatoes and onions in the slow cooker. Sprinkle with salt and pepper. Top with half of the grated cheese. Add the remaining potatoes, ham and onions. Sprinkle salt and pepper over. Top with the remaining grated cheese. Cover. Cook on LOW for 8 to 10 hours. This recipe for Crockpot Ham & Scalloped Potatoes serves/makes 10.
HONEY MUSTARD TENDERLOIN
½ of a 16-ounce package peeled baby carrots
12 tiny new potatoes, halved
1/3 cup honey mustard
2 tbsp. olive oil or cooking oil
½ tsp. garlic pepper
¼ tsp. seasoned salt
1 (12- to 16-ounce) pork tenderloin
Preheat oven to 425 degrees. In a large covered saucepan, cook carrots and potatoes in boiling water for 2 minutes; drain. Set aside.
In a small bowl, combine honey mustard, olive oil, garlic pepper and seasoned salt. Spread half of the mixture on the tenderloin. Place tenderloin in a shallow roasting pan. Toss carrots and potatoes with remaining mustard mixture; spoon vegetables around tenderloin.
Roast, uncovered, in the preheated oven for 25 to 35 minutes, or until an instant-read thermometer inserted into thickest part of the tenderloin registers 160 degrees, stirring the vegetables once. Makes 4 servings
2 whole pork tenderloins, about 1 lb each
1/2 cup dried cherries
1-1/2 cups applesauce
2 tbsps frozen cranberry juice cocktail concentrate
2 tbsps Dijon mustard
1/4 cup firmly packed brown sugar
1 tsp ground cinnamon
1/4 tsp salt
1/4 tsp ground cloves
Preheat oven to 425 deg F. Place tenderloins on a rack. Roast uncovered
for 20 to 30 minutes until meat registers 160 degrees on a thermometer.
Meanwhile, in a small mixing bowl, combine dried cherries, applesauce,
cranberry juice cocktail concentrate, mustard, brown sugar, cinnamon, salt
and ground cloves.
Baste tenderloins with glaze during last 10 minutes of roasting. Serve
tenderloins drizzled with juices and glaze left in pan.
Calories 215;Protein 24g;Fat 4g;Chol 66mg;Sodium 144mg;Carbs 20g;Fiber 1g
Exchanges: 1/2 starch; 1 fruit; 3-1/2 meat