If you happen to like common pork chops, you will love these Mexican type 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 complete kernel corn, drained
1 (10.75 oz.) can condensed tomato soup, undiluted
1-1/4 cups water
1 cup raw on the spot rice
1/2 cup sliced ripe olives
2 teaspoons chili powder
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/8 teaspoon pepper
Instructions
Preheat oven to 350 levels.
In a big, ovenproof skillet pan, pour within the oil and brown the pork chops on all sides; take away chops from pan and put apart (preserve them heat).
In the identical pan, sauté the onion till good and tender. Stir within the olives, chili powder, oregano, salt and pepper; deliver to a boil. Place the pork chops over the rice combination.
Put skillet within the oven and bake, uncovered, for 35 to 40 minutes, or till the meat is tender.
=> Mexican Pork Recipes: Mexican Shredded Pork
Let this stew within the sluggish cooker all day whilst you do different issues – then get pleasure from a yummy meal in only a few minutes.
1 (3 pound) boneless pork loin roast, reduce into 2-inch items
1/2 teaspoon salt
2 (4 oz.) cans diced inexperienced chili peppers
3 cloves garlic, crushed
1/4 cup chipotle sauce
3-1/4 cups water, divided
1-1/2 cups raw lengthy grain white rice
1/4 cup contemporary lime juice
1/4 cup contemporary cilantro, chopped
Instructions
Place the pork roast contained in the sluggish cooker. Season with salt. Add within the chile peppers and the garlic. Pour the chipotle sauce and 1/2 cup of water on prime 부천 소바.
Cowl and prepare dinner pork for 7 hours on low warmth.
In a saucepan, deliver the remaining 2-3/4 cups water and the rice to a boil. Combine within the lime juice and the cilantro. Scale back warmth to low. Cowl and simmer for 20 minutes.
Take away the pork roast from the sluggish cooker and proceed to shred it utilizing two forks on the identical time. Return the shredded pork to the sluggish cooker and let sit for quarter-hour so it could take up a number of the liquid. Serve shredded pork over rice or use for different Mexican dishes.
=> Mexican Pork Recipes: Mexican Pork Empanadas
Empanadas take a bit of work, however the outcomes are positively value all the hassle.
For Filling
2 kilos pork butt roast
1 onion, quartered
2 cloves garlic
1/2 teaspoon salt
1 teaspoon dried oregano
1 teaspoon floor cumin
2 bay leaves
For Dough
1-1/2 cups all goal flour
3/4 cup masa harina
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup lard
1 egg, crushed
1/2 cup milk
1 cup salsa
Instructions
Easy methods to make filling: Place the pork butt into a big pot and canopy utterly with water. Add within the onion, garlic salt, oregano, cumin and the bay leaves. Carry to a boil. Scale back warmth and simmer for 1-1/2 hours.
Put together dough for empanadas whereas the pork is cooking.
Easy methods to make dough: In a big bowl, sift collectively the flour, masa harina, baking powder and the salt. Add within the shortening and blend nicely.
In a separate bowl, beat collectively the egg and 1/2 cup of milk.
Make a nicely within the heart of the dry elements and pour the egg combination into the nicely. Stir the combination with a fork till you possibly can type the dough right into a ball.
Divide the dough into 16 even items and roll every bit right into a ball. Place dough balls right into a container; cowl and refrigerate.
Preheat oven to 375 levels. Flippantly grease a baking sheet.
As soon as pork has completed simmering, take away from liquid. Place the pork into the baking dish and bake for 1 hour or till the meat shreds simply with a fork. Take away from the oven and shred into small items. Combine salsa into the shredded pork. Put aside.
On a calmly floured floor, roll a chunk of the ready dough with the palm of your hand. Utilizing a rolling pin, roll out the dough to make a 5-inch circle of about 1/8-inch thickness.
Place 2 to three tablespoons of the pork filling within the heart of every dough circle.
Brush the sides of the dough with milk. Fold the dough over the filling. Pinch the sides collectively. Crimp edges with a fork to seal.
Positioned completed empanadas onto the ready baking sheet. Bake for 20 minutes, or till golden brown. Let cool for five minutes. Serve heat.