MEXICAN STYLE SHREDDED PORK
This is an amazing shredded pork recipe similar to what you would eat in a rice bowl (or in an enchilada) at a Mexican restaurant. It is easy to prepare and simmers in a slow cooker all day, ready to enjoy when you arrive home. I serve it over rice (laced with lime juice and fresh cilantro), Cheddar cheese, salsa, guacamole, and a dollop of sour cream. Amazing!
Provided by TORA.V
Categories World Cuisine Recipes Latin American Mexican
Time 7h30m
Yield 6
Number Of Ingredients 9
Steps:
- Place the roast in a slow cooker, and season with salt. Place chile peppers and garlic on top of roast. Pour in the chipotle sauce and 1/2 cup water.
- Cover, and cook 7 hours on Low.
- In a pot, bring remaining 2 3/4 cups water and rice to a boil. Mix in the lime juice and cilantro. Reduce heat to low, cover, and simmer 20 minutes.
- Remove roast from the slow cooker, and use two forks to shred. Return pork to the slow cooker, and allow to sit 15 minutes to absorb some of the liquid. Serve over the cooked rice.
Nutrition Facts : Calories 520.2 calories, Carbohydrate 43 g, Cholesterol 107.7 mg, Fat 19 g, Fiber 1.2 g, Protein 41.1 g, SaturatedFat 7 g, Sodium 802.1 mg, Sugar 1.7 g
MEXICAN PORK TENDERLOINS
We spoon the black bean salsa that accompanies this dish over grilled tenderloin slices. You can save on last-minute prep time by making the salsa and the cumin-coriander pork rub ahead. -Maria Chiarino of Concord, North Carolina
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- Combine the seasonings. Rub oil and seasoning mixture over the meat; let stand for 10 minutes. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill meat, covered, over medium heat for 10-12 minutes on each side or until a thermometer reads 160°. Remove from the grill. Cover and let stand for 5 minutes before slicing., For salsa, in a large bowl, combine the beans, tomatoes, corn, onion and pepper. Whisk together the oil, cilantro, lime juice, cumin, salt and pepper. Drizzle over the bean mixture; toss to coat. Serve with tenderloin.
Nutrition Facts : Calories 257 calories, Fat 8g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 550mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 5g fiber), Protein 27g protein. Diabetic Exchanges
MEXICAN PORK TENDERLOIN
From Prevention Magazine, July, 2007. "Mexican grilling often incorporates spice rubs, a low-fat way to help seal in juices. This recipe starts with a wet marinade and ends with a spice rub, contributing even more flavor to extra lean pork."
Provided by Oolala
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Caramelize garlic and onion in a small dry skillet over medium-high heat 7 minutes.
- Transfer to a blender and add the next 6 ingredients and puree.
- Reserve and chill 3 tablespoons of the marinade.
- Place pork in shallow dish and cover with remaining marinade and chill overnight.
- Preheat grill to medium-high for indirect heat. If using gas grill, heat one side to high, the other to medium. If using charcoal, push coals to one side.
- Combine cumin, salt, and black pepper in a small bowl.
- Remove tenderloin from marinade and discard marinade.
- Blot the meat dry with paper towels and rub with the spice mix.
- Grill pork over high heat 10 minutes and move to a cooler section of the grill and brush with reserved marinade.
- Cover and grill 10 minutes, basting often with marinade. Instant read thermometer should read 160°F.
Nutrition Facts : Calories 280.9, Fat 11.6, SaturatedFat 3.4, Cholesterol 112.3, Sodium 376, Carbohydrate 6.7, Fiber 0.5, Sugar 4.5, Protein 35.4
MEXICAN PORK LOIN
From "Pacific Fresh". This is a very good marinade for pork. The recipe calls for grilling, which is delicious. I have also done this in the crock pot and shredded it for tacos. Its delicious that way as well. I just put the pork loin in the crock and poured the marinade ingredients over it instead of marinating ahead of time. Enjoy! Prep time reflects marinating time.
Provided by JillAZ
Categories Pork
Time 5h15m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Place pork loin in a large ziploc bag.
- Mix marinade ingredients together and pour most of it over the pork. Reserve some of the marinade for basting while grilling. (you could double the marinade ingredients if you want to have extra for basting) Keep it in the fridge until ready to cook.
- Seal bag and place in the refrigerator to marinate for 4 hours. Turn several times to make sure the pork is completely covered in the marinade.
- Remove from fridge about 30 minute before cooking.
- Preheat grill to medium.
- Remove pork from marinade. Discard used marinade.
- Grill pork, turning several times while grilling. Baste with reserved marinade when you turn it.
- Cook about 1 hour or until meat thermometer registers between 160 and 170 degrees.
- Remove from grill and let stand for 10 minutes before slicing.
- Slice and arrange on a platter. Garnish with lime wedges.
- Serve with salsa if desired. This is good served with mexican rice or tortillas.
Nutrition Facts : Calories 666, Fat 31.5, SaturatedFat 10.9, Cholesterol 245.2, Sodium 382.4, Carbohydrate 2, Fiber 0.2, Sugar 0.2, Protein 86.8
EASY AND DELICIOUS MEXICAN PORK CHOPS
Easy and delicious. Tender pork chops in the best Mexican rice. A perfect weeknight meal.
Provided by cccindy
Categories World Cuisine Recipes Latin American Mexican
Time 1h35m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Heat the vegetable oil in a large skillet over medium heat. Sprinkle pork chops with salt and black pepper, and brown them on both sides, about 5 minutes per side. Set chops aside.
- Mix the water, rice, tomato sauce, picante sauce, and taco seasoning in the prepared baking dish. Lay the chops into the rice mixture, and top with the green bell pepper slices. Cover the dish.
- Bake in the preheated oven until the chops are no longer pink inside and the rice is tender, about 1 hour. An instant-read thermometer inserted into the thickest part of a chop should read 145 degrees F (63 degrees C). Uncover the dish, and sprinkle with Cheddar cheese.
- Return to the oven, and bake uncovered until the cheese is melted and bubbly, 5 to 10 more minutes.
Nutrition Facts : Calories 498.7 calories, Carbohydrate 47.3 g, Cholesterol 78.8 mg, Fat 18.3 g, Fiber 1.5 g, Protein 32.8 g, SaturatedFat 7.3 g, Sodium 936.2 mg, Sugar 3.7 g
SPICY MEXICAN PORK CHOPS
Make and share this Spicy Mexican Pork Chops recipe from Food.com.
Provided by Ypsi7640
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In large skillet, heat oil on high heat. Add chops and brown one one side (about 3-4 minutes), then turn. Remove to plate.
- To skillet, add onion, garlic and spices and sauté, stirring occasionally until softened. Add tomatoes with liquid and corn kernels, stirring occasionally.
- Add chops back to skillet. Bring all to boil, then reduce heat, cover partially, and simmer 30-40 minutes or until chops are done. Taste to correct seasoning and add pepper and cilantro, if desired.
- Serve with rice (spoon tomato and corn sauce over the top) and sprinkle with grated Monterey Jack cheese if desired.
MEXICAN PORK CHOPS
"We enjoy Mexican Pork Chops over rice to catch the spicy sauce," says Nancy Negvesky of Somerville, New Jersey. "You can use mild, medium or hot salsa. If the pork chops are too spicy hot, you can eliminate the cumin-chili powder rub."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Combine cumin and chili powder; rub over both sides of pork. In a large skillet, brown pork chops in oil on both sides over medium heat. , In a small bowl, combine the salsa, cocoa and cinnamon; pour over pork. Bring sauce to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes on each side or until a thermometer reads 145°, stirring sauce occasionally. Let stand for 5 minutes before serving. Sprinkle with cilantro and green onion.
Nutrition Facts : Calories 213 calories, Fat 10g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 390mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges
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.
MEXICAN-STYLE PORK TACOS (TACOS AL PASTOR) RECIPE BY TASTY
It's Taco Tuesday! Or maybe it's taco ANYday because let's face it: there's never NOT a good day to eat a taco. But you don't want something basic. You want the real deal, and we're here to make that dream come true. With our super flavorful tacos al pastor, you're going to feel like you're at a food truck on a beach, chowing down on some of the best eats around.
Provided by Alvin Zhou
Categories Dinner
Yield 10 servings
Number Of Ingredients 18
Steps:
- Slice the pork shoulder into about 1-centimeter (¼ in) slices, then transfer to a large dish or bowl. In a medium bowl, combine the achiote paste, chili powder, garlic powder, oregano, cumin, salt, pepper, vinegar, and pineapple juice, mashing and stirring until smooth with no lumps. Pour the marinade over the pork slices, then toss to make sure they are coated on all sides. Cover the bowl with plastic wrap, then refrigerate for at least 2 hours or up to 3 days.
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper or aluminum foil.
- Place a slice or two of the pineapple on the baking sheet. Take a wooden skewer and push it directly in the middle of the pineapple. Remove the pork from the fridge and push the slices through the skewer, layering one after the other until there is a 1-inch (2 ½ cm) gap at the top. Push another pineapple slice on top.
- Bake for about 1½ hours, until the pork is slightly charred on the outside and deep red. Rest the meat for about 10 minutes, then carve off thin slices of pork and roasted pineapple.
- To assemble, place some pork on the tortillas, followed by a few pieces of pineapple, a sprinkling of onion, a pinch of cilantro, and a spoonful of salsa, and some diced avocado. Serve with lime wedges.
- Enjoy!
Nutrition Facts : Calories 597 calories, Carbohydrate 29 grams, Fat 32 grams, Fiber 5 grams, Protein 48 grams, Sugar 10 grams
MEXICAN PORK
This is a good dish and so easy. We serve it the first night with rice and the second night in tortillas.
Provided by MsSally
Categories Easy
Time 6h2m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Put pork, salsa, chillis in cockpot. Cover and cook on low heat 6 to 8 hours.
- Stir in beans and cook about 5 mins more.
- Serve over rice with shredded cheese and sour cream.
Nutrition Facts : Calories 567.7, Fat 25, SaturatedFat 11.3, Cholesterol 104, Sodium 1108.7, Carbohydrate 44.4, Fiber 12.2, Sugar 8.6, Protein 43.2
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
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