QUICK TACO SOUP WITH PORK CARNITAS
Enchiladas in a bowl! A thick, chunky soup on the table in 15 minutes with amazing flavours. This recipe is part of my Pork Carnitas series so is made using Pork Carnitas (Mexican Pulled Pork) but you can also make this with shredded chicken. By using pre cooked meat this is a super fast meal you can get on the table in 15 minutes!
Provided by Nagi | RecipeTin Eats
Categories Soup
Time 15m
Number Of Ingredients 19
Steps:
- Heat the oil in a large saucepan over high heat.
- Add the pulled pork and cook for 1 minute until parts of it are browned, then remove from the saucepan. Do this step even if you are using shredded chicken or another meat.
- Add garlic and onion, sauté until onion becomes translucent (2 minutes), then add the capsicum (bell pepper) and cook for 1 minute until softened.
- Return the pulled pork into the saucepan and add all other ingredients except salt and pepper. If you are making this ahead to FREEZE, see below for instructions.
- Stir to scrap the brown bits from the pulled pork off the bottom of the pan to mix in with the soup flavours.
- Bring to boil then turn down heat slightly and allow to simmer rapidly for 3 minutes so the flavours can come together. If you are using crushed tinned tomatoes instead of passata, let it simmer for a further 5 minutes to let the tomatoes breakdown a bit. If the soup gets too thick to your liking, just add a bit more water.
- Do a taste test, then season with salt and pepper. It is important to season last because different stock brands have different levels of saltiness.
- Serve with toppings of choice. The more toppings = more delicious!
Nutrition Facts : ServingSize 724 g, Calories 398 kcal, Carbohydrate 63.9 g, Protein 23.8 g, Fat 8.8 g, SaturatedFat 2 g, Cholesterol 22 mg, Sodium 2167 mg, Fiber 11.2 g, Sugar 21.6 g
SMOKY PORK TACO SOUP
Come home to a hearty soup loaded with Progresso™ beans, sweet corn, Muir Glen™ tomatoes and pork. Make this in a jiffy by using two cups of Make-Ahead Oven-Roasted Pulled Pork in place of the smoked pork.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- In 5-quart Dutch oven, heat oil over medium-high heat. Cook onion in oil 5 minutes, stirring occasionally, until tender. Add taco seasoning and ranch dressing mixes; cook and stir 1 minute.
- Stir in remaining ingredients. Heat to boiling; reduce heat. Simmer uncovered 15 minutes, stirring occasionally.
Nutrition Facts : Calories 370, Carbohydrate 41 g, Fiber 11 g, Protein 25 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1230 mg
SMOKY PORK & BLACK BEAN TACOS
Mexican pork chilli with a smoky barbecued flavour, served in crispy tortilla shells with ripe avocado
Provided by Cassie Best
Categories Dinner, Main course
Time 25m
Number Of Ingredients 12
Steps:
- Heat the oil in a large frying pan, add the onion and cook for 5 mins until softened. Sprinkle over the spices and cook for 1 min more. Add the mince, breaking it up with the back of a wooden spoon, and stir until cooked through.
- Stir the passata and barbecue sauce into the pan along with 4 tbsp water. Increase the heat and allow the sauce to bubble and reduce until it clings to the meat. Add the beans, season and cook for a further 2 mins, then stir in the coriander. Heat the tacos following pack instructions.
- Use the pork and bean mix to fill the tacos, top with slices of avocado, shredded iceberg lettuce and a dollop of soured cream, if you like.
Nutrition Facts : Calories 592 calories, Fat 29 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 12 grams sugar, Fiber 10 grams fiber, Protein 38 grams protein, Sodium 1.4 milligram of sodium
SMOKY MEXICAN PORK STIR FRY
Spoon this over a bed of lettuce or wrap it in tortillas to stretch it to feed more. From a grocery store pamphlet.
Provided by LAURIE
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Slice pork tenderloin in half lengthwise, and then cut crosswise thinly.
- Toss pork, bacon and chipotle pieces together in small bowl; set aside.
- Combine oil, cumin, oregano and garlic in large nonstick skillet over medium-high heat.
- Add bell pepper and onion; stir-fry 2 to 3 minutes or until crisp-tender.
- Remove and reserve.
- Stir-fry pork, bacon and chipotle in same skillet 2 to 3 minutes or until pork is just done (internal temp 155°F) and bacon is crisp.
- Return vegetables to the skillet and heat through.
Nutrition Facts : Calories 277.6, Fat 18.5, SaturatedFat 5.5, Cholesterol 71.5, Sodium 241.3, Carbohydrate 6.2, Fiber 1.5, Sugar 2.8, Protein 21.3
SMOKY SPICY SLOW-COOKED PORK TACOS RECIPE BY TASTY
Here's what you need: boneless pork shoulder, achiote paste, McCormick dark chili powder, ancho chile powder, hot chipotle chili powder, onion powder, garlic powder, dried oregano, cumin, salt, pepper, white vinegar, pineapple juice, medium onion
Provided by Elizabeth Jones
Categories Appetizers
Yield 15 servings
Number Of Ingredients 14
Steps:
- Mix all dry ingredients together in a bowl.
- Add white vinegar and mix spices together, dissolving the achiote paste. Then, add the mango or pineapple juice.
- In your crock pot, lay down a layer of sliced onions.
- Pour in just enough of the marinade to cover the bottom of the crock pot. Then, place your meat into the crock pot.
- Pour the rest of the marinade into the crock pot, completely coating the meat.
- Lay the remainder of the sliced onions on top of the meat.
- Place the lid on the crock pot and cook on low for 10 hours or overnight.
- Remove the tender cooked meat from the crock pot, leaving the juices in the crock pot. Then, shred the meat and return to the crock pot. Combine the meat and juices well.
- Serve meat in soft, warm tortillas alongside desired garnishes of choice. (Garnish: Diced onion, chopped cilantro, lime wedges and salsa)
Nutrition Facts : Calories 322 calories, Carbohydrate 5 grams, Fat 19 grams, Fiber 1 gram, Protein 30 grams, Sugar 1 gram
SMOKY PORK TINGA TACOS (SLOW COOKER)
This is a Rick Bayless recipe, from his book Mexican Everyday. I am posting as it is in his cookbook. Note, when I made this, I used the full 4 chilies in adobo sauce and although my husband and I REALLY seriously like heat in our food, this was almost too hot. So if you are sensitive, you may want to cut back on those. We really enjoyed this recipe, I hope someone will try it and hopefully enjoy it as well. This makes enough for 12 people to have 2 each.
Provided by TexasKelly
Categories Pork
Time 6h10m
Yield 24 soft taco's, 12 serving(s)
Number Of Ingredients 14
Steps:
- Spread potatoes over bottom of a slow cooker and top with pork. In a large bowl, mix the undrained tomatoes with the chipotles, chipotle canning sauce, worcestershire, oregano, garlic, optional onion and 1 1/2 tsp salt. Pour the mixture evenly over the meat and potatoes. Cover and slow cook on high for 6 hours.
- When you are ready to eat, fry the optional chorizo in a medium skillet until thoroughly done, about 4 minutes. Uncover the pork tinga and spoon off any fat that has accumulated on top. Sprinkle on the chorizo, then stir everything together, breaking the pork into smaller pieces (sized for wrapping in tortilla's).
- If there is a lot of liquid, tip it off and boil it rapidly until reduced and syrupy, then stir it back into the meat mixture.
- Taste & season with additional salt if you think it needs it.
- Serve with warm tortillas, crumbled fresh cheese & avocado.
- Note: If you do not have a slow cooker, it says you can do this in a medium sized heavy pot. Lay pork in the pot, top with potatoes, cover with tomato mixture, set lid in place and braise in a 300 degree oven for 2 to 2 1/2 hours until pork is completely tender.
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