Southwestern Pork And Pasta Food

SOUTHWESTERN PORK STIR FRY WITH CREAMY CILANTRO POLENTA

Steps:

• Prepare the Polenta: In a medium saucepan, bring 1 cup of milk to a boil. Whisk in the polenta and reduce the heat to low. Simmer for 3 to 5 minutes, stirring often until thickened. Add another 1 cup of the milk and stir. Continue to stir and simmer for 5 to 6 more minutes. Stir in another 1 cup of milk and continue to simmer, still stirring often, until the polenta is thick and creamy, 5 to 6 more minutes. Stir in the butter, salt, pepper and cilantro. Set aside while you make the stir fry. Prepare the stir fry: Heat the olive oil in a large skillet until hot. Add the pork to the skillet. Cook for 2 minutes, stirring often. Add all of the vegetables to the skillet. Sprinkle with lime juice, chili powder, and a sprinkle of salt and pepper. Cook for 3 to 4 minutes longer, stirring often, until the vegetables begin to soften and the pork cooks through. Add the broth to the skillet and cook just until the liquid comes to a boil and begins to thicken. Serve over polenta. HINT: If the polenta thickens too much upon standing, just add in some additional milk, heat and stir. It should easily re-gain its creamy consistency again.

SOUTHWESTERN PORK AND PASTA

Steps:

• Cook pasta according to package instructions. Meanwhile, in a Dutch oven, cook pork in oil in batches over medium heat for 6-7 minutes or until juices run clear; return all to the pan. Add onions and garlic; cook 1 minute longer. Stir in the tomatoes, beans, corn, salsa and spices. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
• Combine the cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Drain pasta; add to pork mixture and toss to coat.
• Serve desired amount of pasta with sour cream. Cool remaining pasta; transfer to freezer containers. Cover and freeze for up to 3 months.

SOUTHWESTERN PORK TENDERLOIN

Steps:

• Place pork in a medium bowl. Add cumin, garlic powder, oregano, salt, and pepper; mix to combine.
• Mix water and tomato paste in a small bowl; pour over pork and mix well. Refrigerate for 20 minutes.
• Heat oil in a large skillet over medium-high heat. Place pork in skillet and brown on all sides, 5 to 8 minutes. Add bell pepper and jalapeno pepper. Cover and cook until peppers are crisp tender and pork is cooked through, about 5 minutes. Add tomato, green onions, and cilantro; cover and cook until heated through, abut 1 minute.

SOUTHWESTERN PORK SOUP (FOR CROCK POT)

Steps:

• In the bottom of a slow cooker, combine pork, onion, bell pepper, jalapeño, garlic, chili powder, cumin, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper (measuring both the salt and pepper with real measuring spoons, leveled).
• Stir to combine.
• Add broth, tomatoes, and beans, cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours.
• When ready to serve, test for seasonings, then ladle soup into bowls and top with avocado, some cilantro, and a squirt or two of lime juice over each serving.
• Serve with some chips and a sprinkling of cheese too if desired.

SOUTHWESTERN BEEF-AND-PASTA CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Cook pasta according to package directions; drain.
• Meanwhile, coat a 9-inch springform pan with cooking spray.
• In large nonstick skillet over medium-high heat, cook beef with seasoning and salt until browned.
• Stir in salsa; remove from heat.
• In large bowl, mix Alfredo sauce, eggs and 1 cup cheese; stir in pasta.
• In another bowl, toss spinach with 1/2 cup cheese.
• To assemble, spoon half of pasta mixture, about 4 cups, into pan.
• Sprinkle spinach mixture evenly over pasta.
• Top with even layer of beef mixture.
• Top with remaining pasta mixture.
• Sprinkle with remaining 1/2 cup cheese.
• Bake until hot in center and top is golden, about 1 hour.
• Run sharp knife around edge of pan to loosen pasta.
• Let stand 10 minutes.
• Remove side of pan; sprinkle with parsley.

SOUTHWESTERN SPAGHETTI PIE

Steps:

• Preheat oven to 425°F Prepare pasta according to package directions; drain.
• Whisk together the milk and egg and mix in the hot pasta in a greased 9 x 12 x 2-inch baking dish.
• Cook the pork, onion, green pepper, garlic and jalapeño together ina large skillet over medium heat for about 6 minutes, until the pork is cooked through. Drain off excess fat. Stir the chilipowder, cumin, oregano, salt and pepper into the pork and cook forabout 2 minutes.
• Spread the meat over the pasta in the baking dish. Sprinkle both cheeses evenly over the top. Bake in the lower third of the oven for about 10 minutes, until the cheese is melted and the casserole begins to bubble.
• Let stand 5minutes before serving.

SOUTHERN PULLED-PORK SANDWICHES

Steps:

• Preheat oven to 350 degrees, with racks in lower and upper positions. In a small bowl, combine sugar, cayenne, 1 tablespoon salt, and 1 teaspoon pepper.
• Place pork in a 5-quart Dutch oven or large heavy-bottomed pot; rub with spice mixture.
• In a medium bowl, combine vinegar, garlic, and 1/2 cup water; pour over pork. Cover pot, and place in oven on lower rack. Bake until pork is very tender and separates easily when pulled with a fork, 2 to 2 1/2 hours.
• Transfer pork to a work surface, reserving pan juices. With two forks, shred meat. Transfer to a large bowl, and toss with pan juices to moisten (you may not need all the juices). Pile pork on rolls, and top with barbecue sauce, if desired.