MEXICAN-STYLE SWEET AND SPICY PORK
Provided by Charbel Barker
Number Of Ingredients 8
Steps:
- Cut the pork into 1/2 inch cubes
- Season with salt, pepper, and paprika
- Cook the pork with some oil in a frying pan until browned and cooked through.
- In a separate pan, cook the tomatillo, onion, and garlic with olive oil.
- Add cooked tomatillo, onion, and garlic to a blender with the chipotle sauce and blend until smooth.
- Add the above sauce to a frying pan with the pork and the piloncillo.
- Let simmer over medium heat for 10-15 minutes.
- Serve with rice and salad.
MEXICAN PORK CHOPS
This recipe is so good, if you like a little bit of spice and a whole lot of goodness you'll love it!
Provided by JVALENTINE101
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat the oil in a skillet over medium heat. Brown the pork chops about 5 minutes on each side. Remove chops from skillet and drain oil.
- Mix the tomatoes, corn, kidney beans, rice, chilies, and salt into the skillet. Bring liquid to a boil. Cook and stir for 1 minute, until heated through. Transfer the tomato mixture to a baking dish. Arrange the browned pork chops over the mixture.
- Bake covered 30 minutes in the preheated oven. Uncover, and continue baking 10 minutes, until rice is tender and pork has reached an internal temperature of 145 degrees F (63 degrees C).
Nutrition Facts : Calories 431.9 calories, Carbohydrate 53.6 g, Cholesterol 65 mg, Fat 10.3 g, Fiber 7.3 g, Protein 33.5 g, SaturatedFat 2.6 g, Sodium 1266.9 mg, Sugar 9.9 g
MEXICAN PORK WRAPS
Spicy fajitas are always a crowd-pleaser- delicately flavour your meat with cumin and serve with avocado and tortillas
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Snack, Supper
Time 20m
Number Of Ingredients 11
Steps:
- Toss together the oil and peppers, then cook in a non-stick frying pan for 3 mins until starting to brown. Add the sweetcorn, pork and cumin and stir well. Cook for 2 mins more until the pork and sweetcorn are heated through and starting to turn golden. Season well.
- Heat the tortillas in the microwave for 30 secs to soften. To serve, place the tortillas, pork, avocado and other ingredients on the table and allow everyone to help themselves - pile up the pork and veg in the tortillas, top with avocado and your choice of soured cream, chilli, coriander leaves and lime.
Nutrition Facts : Calories 617 calories, Fat 26 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 48 grams protein, Sodium 2.72 milligram of sodium
SKILLET PORK AND PEPPERS
This one-pan dish has flavors reminiscent of the Italian-American classic sausage-and-peppers, but is much lighter. We've swapped the typical sausage for lean and juicy pork tenderloin and added pickled pepperoncini for zip.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler. Slice the pork on an angle into 1-inch-thick pieces; season with salt. Heat a large ovenproof skillet over medium-high heat; add 1 tablespoon olive oil. Add the onion and bell peppers; season with 1/2 teaspoon salt and cook until the vegetables are crisp-tender and slightly browned, 4 to 6 minutes. Transfer to a plate.
- Add the remaining 2 tablespoons oil to the skillet. Add the pork and sear over high heat until browned, 2 to 4 minutes per side. Transfer the pork to the plate with the onion and peppers.
- Reduce the heat to medium and add the garlic, sage and tomato paste to the skillet. Cook, stirring, until the tomato paste turns brick-red, about 1 minute. Add the pepperoncini slices and their liquid, then pour in the wine and bring to a boil, scraping up any browned bits with a wooden spoon or spatula. Add the broth and return to a simmer. Arrange the pork in a single layer in the skillet; add the onion and peppers and sprinkle with cheese. Transfer to the oven and broil until the pork is cooked through, 4 to 7 minutes.
- Photography by Antonis Achilleos
Nutrition Facts : Calories 380, Fat 18 grams, SaturatedFat 4.4 grams, Cholesterol 115 milligrams, Sodium 586 milligrams, Carbohydrate 10 grams, Fiber 2 grams, Protein 40 grams
CARNITAS (MEXICAN SLOW COOKER PULLED PORK)
Recipe VIDEO above. Spiciness: Not at all. Scale recipe using Servings slider.These carnitas capture that elusive combination of flavourful, juicy AND crispiness. Pan frying to get the golden bits is not optional! Broiling/grilling will not produce the same results. Stuff them in tacos for an authentic Carnitas Tacos experience, see notes for other uses! FAQ below recipe.
Provided by Nagi | RecipeTin Eats
Categories Slow cooking
Time 6h15m
Number Of Ingredients 10
Steps:
- Rinse and dry the pork shoulder, rub all over with salt and pepper.
- Combine the Rub ingredients then rub all over the pork.
- Place the pork in a slow cooker (fat cap up), top with the onion, jalapeño, minced garlic (don't worry about spreading it) and squeeze over the juice of the oranges.
- Slow Cook on low for 10 hours or on high for 7 hours. (Note 2 for other cook methods)
- Pork should be tender enough to shred. Remove from slow cooker and let cool slightly. Then shred using two forks.
- Optional: Skim off the fat from the juices remaining in the slow cooker and discard.
- If you have a lot more than 2 cups of juice, then reduce it down to about 2 cups. The liquid will be salty, it is the seasoning for the pork. Set liquid aside - don't bother straining onion etc, it's super soft.
Nutrition Facts : ServingSize 205 g, Calories 578 kcal, Carbohydrate 1.7 g, Protein 45 g, Fat 42 g, SaturatedFat 15 g, Cholesterol 173 mg, Sodium 616 mg, Sugar 0.5 g, UnsaturatedFat 23.1 g
MEXICAN PORK WITH VEGETABLE RICE
Savor the flavor of our scrumptious Mexican Pork with Vegetable Rice dish. Ready to serve in just 30 minutes, this easy-to-make Mexican Pork with Vegetable Rice also counts as a Healthy Living recipe.
Provided by My Food and Family
Categories Grains
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cook rice as directed on package, adding corn and 1 Tbsp. of the taco seasoning mix to cooking water along with rice. Stir in cilantro.
- Meanwhile, cook meat in hot oil in large nonstick skillet on medium high heat 2 to 3 min. or until meat is browned. Add remaining taco seasoning mix, red peppers, zucchini, onions and water. Cook on medium-high heat 5 min. or until vegetables are crisp-tender, stirring occasionally.
- Serve meat mixture over rice mixture.
Nutrition Facts : Calories 390, Fat 8 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 28 g
MEXICAN PULLED PORK
Delicious pulled pork with Mexican spices. This is an authentic dish popular in Central Mexico. Serve on warm flour tortillas.
Provided by goodsazon
Categories World Cuisine Recipes Latin American Mexican
Time 2h30m
Yield 8
Number Of Ingredients 11
Steps:
- Place pork, 1/2 cup water, vinegar, and salt in a large saucepan. Simmer, covered, until all the liquid has cooked off and the pork cooks in its own rendered fat, 45 to 50 minutes. Add lard if there is not enough fat, so pork cooks to a golden brown. Set aside.
- Place the guajillo and ancho chiles in a small saucepan with 1 cup water. Cover and cook over low heat for 10 minutes. Transfer to a blender and add parsley, garlic, oregano, and cumin; puree.
- Add the pureed mixture to the pork. Bring to a boil, then lower the heat and simmer, covered, until the pork is tender and can easily be cut with a fork, about 1 hour. It may be necessary to add another cup of water to the pan, depending on the tenderness of the meat.
- Let pork rest for 15 minutes. Shred with 2 forks.
Nutrition Facts : Calories 256 calories, Carbohydrate 3.2 g, Cholesterol 84.8 mg, Fat 13.2 g, Fiber 0.9 g, Protein 29.6 g, SaturatedFat 4.8 g, Sodium 645.2 mg, Sugar 0.7 g
MEXICAN PORK & PEPPERS
Great on a buffet table to compliment other Mexican dishes like Chayotte & Onions, Lamb BBQ etc etc. there are so many great variations and dishes
Provided by Bergy
Categories Stew
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Brown the pork in the oil and set aside.
- Add the onion, garlic and cumin.
- Cook until the onions are transparent.
- Return the meat to the pan.
- Add peppers.
- Stir in the tomatillos,broth, peppers, tomato, cumin and oregano.
- Bring to a boil, simmer covered about 1 1/2 hours.
- Uncover and simmer about a 1/2 hour more or until the sauce has decreased and thickened.
- Stir in the lime juice.
- Serve over cooked rice, sprinkle with the toasted almonds.
MEXICAN PORK AND TOMATO CHILE VERDE
Simply Simpatico
Provided by Mary Younkin
Number Of Ingredients 13
Steps:
- Heat the oil, over medium high heat, in the bottom of a large dutch oven or soup pot with a lid. Brown the pork and then add the onion, garlic and bell pepper. Saute for a few minutes, until the vegetables begin to soften. Add the tomatoes and crush them with your hands or a wooden spoon. Add the rest of the ingredients, except the parsley, and stir to combine.
- Bring to a simmer and then reduce the heat to medium low. Cook, covered with a lid, for about 2 hours, stirring occasionally. The mixture should be barely simmering. After two hours, remove the lid and add the parsley. Taste and adjust seasonings if desired. Simmer for about 30-45 minutes, until the mixture has thickened. Enjoy!
MEXICAN PORK
My first time making this dish was a hit with everyone in my family, both young and old. Serve with black beans, white rice or use as meat for tacos, enchiladas or tamales! -Amy Vazquez, Brandon, Mississippi
Provided by Taste of Home
Categories Lunch
Time 8h20m
Yield 18 servings.
Number Of Ingredients 10
Steps:
- Cut roast in half; place in a 4- or 5-qt. slow cooker. Top with enchilada sauce, green pepper, onion and garlic. Cover and cook on low for 8-10 hours or until meat is tender. , Remove roast; cool slightly. Skim fat from cooking juices. Remove meat from bone; discard bone. Shred pork with 2 forks and return to slow cooker., Stir in the cilantro, lime juice and lime zest; heat through. Serve with a slotted spoon on tortillas, if desired, with toppings of your choice.
Nutrition Facts : Calories 162 calories, Fat 9g fat (3g saturated fat), Cholesterol 51mg cholesterol, Sodium 280mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 17g protein.
PORK CARNITAS (MEXICAN SLOW COOKER PULLED PORK)
Crispy Pork Carnitas (Mexican Slow Cooked Pulled Pork) is a winner! The closest recipe to authentic Mexican Carnitas (NO LARD), with a perfect crisp finish!
Provided by Karina - Cafe Delites
Categories Dinner
Time 10h10m
Number Of Ingredients 11
Steps:
- Rinse and pat dry pork with a paper towel.
- In the bowl of a 6-quart slow cooker, add pork, salt, pepper, oregano, cumin, onion, garlic, lime juice, orange juice, coke, and bay leaves.
- Cover and cook on low heat setting for 8-10 hours, or high heat for 5-6 hours (until the meat falls apart).
- Remove pork and shred with two forks (DO NOT DISCARD THE LIQUID!)
Nutrition Facts : Calories 228 kcal, Carbohydrate 7 g, Protein 28 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 90 mg, Sodium 282 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
MEXICAN CHILE PORK CHOPS
Steps:
- In a large saucepan set over high heat, add 1 cup water, the agave, 2 tablespoons salt, the cumin, cracked black pepper, garlic, oregano, 2 of the anchos, 1 of the chipotles, 2 of the guajillos, the beer and limes. Cook, stirring, until the salt dissolves. Remove from the heat, add the ice, and stir until cool. Pour the brine into a large, resealable plastic bag and add the pork chops. Seal the bag and refrigerate for up to 1 hour.
- Preheat the grill to high heat and wipe the grates down carefully with some oiled paper towels to clean and create a nonstick surface.
- In a dry skillet set over medium-high heat add the remaining 1 ancho, 2 chipotles and 1 guajillo chile. Cook the chiles until fragrant and lightly charred, 1 to 2 minutes. Place the chiles in a spice grinder and grind to a fine powder. In a small bowl, add the chile powder, cumin, granulated garlic, sugar, paprika, the remaining 1/2 tablespoon salt, the mustard and ground black pepper. Mix to combine, and set aside.
- Remove the pork chops from the brine, then pat dry and brush with the canola oil. Coat evenly all over with the spice rub. Grill the pork chops for 2 1/2 minutes. Rotate the chops 90 degrees and cook another 2 1/2 minutes to create crosshatch sear marks. Flip the chops over and repeat the same process on the second side. Move the chops to an area of the grill with medium heat and continue cooking until cooked through and an internal thermometer inserted in the chops reads 145 degrees F for medium doneness, 7 to 8 minutes. Rest the chops for 5 to 7 minutes for the juices to redistribute.
- Serve the pork chops with the Grilled Green Chile Sauce spooned over the top and garnish with Pico De Gallo.
- In a large bowl, add the hatch chiles, Anaheim chiles, jalapenos, poblanos, onions and scallions. Drizzle with 1 tablespoon of the olive oil and 1 teaspoon of the salt, and mix to coat. Grill the chiles, onions and scallions until charred, 2 to 3 minutes per side. Set the scallions and onions aside; place the chiles in a bowl, cover with plastic wrap, and steam for 6 to 8 minutes. Once the chiles cool, carefully scrape away and discard the charred skin, then remove the stems and seeds, and roughly chop. In the bowl of a food processor, add the chiles, onions, scallions, the remaining 1 tablespoon oil, the remaining 1 teaspoon salt, the vinegar, garlic, lime juice, zest and cilantro. Process until smooth and bright green, 1 to 2 minutes. Pour in a bowl, then cover and refrigerate until ready to use.
- In a small bowl add the tomatoes, lemon juice, jalapenos, celery juice, cilantro, oil, salt, garlic and onions. Mix to combine, then cover and refrigerate for 15 to 20 minutes. Drain the excess liquid before serving.
More about "mexican pork peppers food"
PORK CHILI WITH ROASTED RED HATCH PEPPERS - RECIPE - …
From chilipeppermadness.com
5/5 (2)Total Time 1 hr 20 minsCategory Main CourseCalories 183 per serving
- Heat the oil in a large pot and add the pork, onion and jalapeno peppers. Cook them down about 10 minutes, or until the pork is cooked through.
- If using fresh tomatoes, chop them and add them to the pot. Cook about 10 minutes to let them break down. If using canned fire roasted tomatoes, just add them to the pot and go to the next step.
7 MOST POPULAR MEXICAN PORK DISHES - TASTEATLAS
From tasteatlas.com
HOW TO MAKE MEXICAN PORK RECIPES - PAINLESS COOKING
From painlesscooking.com
10 BEST MEXICAN PORK TENDERLOIN RECIPES - YUMMLY
From yummly.com
MEXICAN STUFFED PEPPERS RECIPE [VIDEO] - SWEET AND SAVORY ...
From sweetandsavorymeals.com
Ratings 1Calories 352 per servingCategory Main Course
- Place a large skillet over medium-high heat and add oil. Once the oil is hot add onion and cook it stirring for 1 minute. Next, add garlic and cook for another 30 seconds.
CHULETAS A LA MEXICANA (MEXICAN-STYLE PORK CHOPS) - MAMá ...
From inmamamaggieskitchen.com
5/5 (8)Total Time 43 minsCategory DinnerCalories 286 per serving
MEXICAN STUFFED BELL PEPPERS RECIPE - MOMSDISH
From momsdish.com
4.8/5 Total Time 1 hr 5 minsCategory Main CourseCalories 286 per serving
- Preheat the oven to 350 °F. Rinse black beans and thaw corn. Combine it together with cooked rice, ground turkey, taco seasoning, 1 cup of cheese and salsa.
- Stuff each half of the bell pepper with the mixture. Bake for about 30 minutes, remove from the oven and sprinkle the remaining cheese. Bake for about 15 minutes.
STUFFED PEPPERS {MEXICAN-STYLE!} - SPEND WITH PENNIES
From spendwithpennies.com
5/5 (27)Total Time 50 minsCategory Main CourseCalories 540 per serving
- Preheat oven to 375°F. Wash and seed bell peppers and cut in half from top to bottom. Place in a greased 9×13 baking dish and set aside.
- Brown ground beef, onion and garlic. Drain any fat. Stir in chili powder, cumin, diced tomatoes, ⅔ cup of the enchilada sauce. Let simmer 2-3 minutes, remove from heat and stir in cooked rice.
PORK TENDERLOIN WITH MEXICAN CHIPOTLE MARINADE RECIPE ...
From foodandwine.com
5/5 Servings 4
- In a small saucepan, combine the chipotles and their sauce with the garlic, orange zest, orange juice, lime juice, red wine vinegar, tomato paste, oregano, cumin and pepper. Simmer over high heat until reduced by one-third, about 3 minutes. Transfer the contents of the pan to a food processor and puree until smooth. Let cool before using.
- Light the grill. Grill the pork over a hot fire, turning, until cooked through, about 15 minutes. Let stand for 3 minutes before slicing and serving.
SHREDDED MEXICAN PORK - EASIEST RECIPE - LAUREN'S LATEST
From laurenslatest.com
5/5 (5)Total Time 3 hrs 20 minsCategory DinnerCalories 324 per serving
- Preheat oven to 225 degrees or turn on crockpot to medium. Preheat oil over medium heat in a large skillet.
- Saute onions for 2 minutes or until they start becoming translucent. Pour in minced garlic and cook another minute.
- Sprinkle salt and pepper over pork liberally. Push onions and garlic to the edges of the pan and sear meat on all sides until brown.
- Transfer entire contents of the pan into a baking dish with high sides. Pour enchilada sauce over top, cover with foil and bake for 2-3 hours or until meat is fork-tender. Shred pork and serve in tacos, burritos, on nachos, etc.
MEXICAN STUFFED PEPPERS - MEXICAN APPETIZERS AND MORE!
From mexicanappetizersandmore.com
5/5 (1)Total Time 45 minsCategory Appetizer, Main CourseCalories 337 per serving
- In a frying pan, over medium heat, add oil and saute garlic for a minute. Add onion and serrano pepper, saute for 4 minutes. Add ground pork. Break up pork with a wooden spoon, so it cooks evenly. Cook until meat is no longer pink. Drain and rinse black beans and add to pork. Add Goya sauce, cilantro and salt to taste, stir mixture. Cook for an additional 10 minutes.
- While ground pork is cooking, rinse and cut peppers lengthwise down the middle. Remove seeds and membrane.
- Stuff peppers with mixture. Place peppers on a baking dish or casserole. Set aside. Preheat oven to 375 degrees F (190 Degrees C).
- In a saucepan, over medium heat, add crushed tomato sauce and cook for 2-3 minutes. Add water, chili powder, cumin, and onion powder. Cook sauce for a few minutes. Add salt and pepper to taste.
MEXICAN PORK TENDERLOIN ADOBO - MOMMY'S HOME COOKING
From mommyshomecooking.com
5/5 (2)Total Time 1 hrCategory Main CourseCalories 408 per serving
- Place the 3 cups chicken stock, guajillo peppers, garlic, and onion in a medium saucepan. Bring to boil over medium-high heat. Reduce heat to low and simmer for 20 - 30 minutes. Remove from heat and let it cool for 5 minutes.
MEXICAN PORK RIBS IN ADOBO | AUTHENTIC MEXICAN FOOD RECIPES
From mexicoinmykitchen.com
4.9/5 (14)Total Time 1 hrCategory Main CourseCalories 528 per serving
- In a large stockpot, place the ribs, onion, garlic cloves, and bay leaves. Cover with 4 cups of water, place the lid on the pot and simmer for about 45 minutes up to an hour. Turn off the heat when the meat is tender, but still attached to the bone.
- While the meat is cooking, lightly toast the peppers for a few seconds on a warm griddle. Make sure to remove them promptly.
- Once the ribs are cooked, remove from the pot and drain. Heat a large skillet over medium heat. Place the ribs in the skillet and lightly fry them in their own fat. The ribs will render their own fat, but in case your meat doesn’t have enough fat, add a tablespoon of vegetable oil into the frying pan first, then add the ribs once it is hot. Turn the ribs to have an even browning.
MEXICAN PORK STEW RECIPE BY RECIPEKING - COOKEATSHARE
From cookeatshare.com
5/5 (1)Total Time 45 minsCategory Quick And EasyCalories 102 per serving
PORK CHILE VERDE MEXICAN PORK STEW | 24BITE® RECIPES
From 24bite.com
5/5 (24)Calories 265 per servingCategory Main Course, Soup
2 AUTHENTIC MEXICAN PORK CHOP RECIPES | FEBRUARY | RECIPE SELF
From recipeself.com
Ratings 38Servings 4Cuisine MexicanCategory Lunch
STUFFED PEPPERS MEXICAN STYLE - PICNIC LIFE FOODIE
From picniclifefoodie.com
Reviews 2
MEXICAN CHORIZO RECIPE - CHILI PEPPER MADNESS
From chilipeppermadness.com
5/5 (4)Category Main CourseCuisine MexicanCalories 369 per serving
SLOW COOKER MEXICAN SHREDDED PORK WITH DRIED CHILE PEPPER ...
From dadcooksdinner.com
Reviews 6
MEXICAN STUFFED PEPPERS - MAMA LOVES FOOD
From mamalovesfood.com
Ratings 5Category Main CourseCuisine American, MexicanTotal Time 1 hr 15 mins
MEXICAN PORK RIBS WITH POBLANO PEPPERS, CORN & SQUASH
From mindfood.com
MEXICAN PORK PEPPERS - RECIPES - PAGE 10 | COOKS.COM
From cooks.com
MEXICAN STUFFED PEPPERS RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
65 BEST AUTHENTIC MEXICAN FOOD DISHES (WITH RECIPES!)
MEXICAN PORK AND PEPPERS RECIPES
From tfrecipes.com
PORK SLOW COOKER RECIPES MEXICAN - GO FOOD RECIPE
From gofoodrecipe.com
MEXICAN PORK RECIPES - ISABEL EATS
From isabeleats.com
10 BEST MEXICAN PORK TENDERLOIN RECIPES - YUMMLY
From yummly.co.uk
MEXICAN PORK AND PEPPER STEW - RECIPE | COOKS.COM
From cooks.com
TRES AMIGOS MEXICAN GRILL - FOOD MENU
MEXICAN PORK PEPPERS RECIPES
From tfrecipes.com
STUFFED POBLANO PEPPERS | HEALTHY RECIPES | MEXICAN FOOD ...
From pinterest.com
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