Mexican Pork Quality recipes - Mexican Style Pork Chops

If you want regular pork chops, you'll love these Mexican style pork chops.

6 (1/2-inch thick) bone-in-pork chops

2 tbsps vegetable oil

1 medium onion, chopped

1(16 oz.) can kidney beans, washed and drained

1 (15.25 oz.) can whole kernel corn, drained

1 (10.75 oz.) can condensed tomato soup, undiluted

1-1/4 cups water

1 cup uncooked instant grain

1/2 cup sliced ripe olives

2 teaspoons chili powder

1/2 teaspoon dried oregano

1/2 teaspoon salt

1/8 teaspoon pepper

Directions

Pre-heat oven to 350 levels.

Inside a large, ovenproof skillet pan, pour within the oil and brown the pork chops on both sides remove chops from pan and set aside (have them warm).

Within the same pan, sauté the onion until nice tender. Stir within the olives, chili powder, oregano, pepper and salt provide a boil. Put the pork chops within the grain mixture.

Put skillet within the oven and bake, uncovered, for 35 to 40 minutes, or before the meat is tender.

=> Mexican Pork Quality recipes: Mexican Shredded Pork

Permit this to stew within the crock pot all day long when you do other activities - then have a tasty meal in a couple of minutes.

1 (3 pound) boneless pork loin roast, reduce 2-inch pieces

1/2 teaspoon salt

2 (4 oz.) cans diced eco-friendly chili all kinds of peppers

3 cloves garlic clove, crushed

1/4 cup chipotle sauce

3-1/4 cups water, divided

1-1/2 cups uncooked lengthy grain whitened grain

1/4 cup fresh lime juice

1/4 cup fresh cilantro, chopped

Directions

Put the pork roast within the crock pot. Season with salt. Include the chile all kinds of peppers and also the garlic clove. Pour the chipotle sauce and 1/2 cup water on the top.

Cover and prepare pork for 7 hrs on low warmth.

Inside a soup pot, bring the rest of the 2-3/4 cups water and also the grain to some boil. Add the lime juice and also the cilantro. Reduce warmth to low. Cover and simmer for 25 minutes.

Take away the pork roast in the crock pot and go to shred it using two forks simultaneously. Return the shredded pork towards the crock pot and let take fifteen minutes therefore it can absorb a few of the liquid. Serve shredded pork over grain or use for other Mexican dishes.

=> Mexican Pork Quality recipes: Mexican Pork Empanadas

Empanadas take some work, however the answers are certainly worth all of the effort.

For Filling

2 pounds pork butt roast

1 onion, quartered

2 cloves garlic clove

1/2 teaspoon salt

1 teaspoon dried oregano

1 teaspoon ground cumin

2 bay leaves

For Dough

1-1/2 cups all-purpose flour

3/4 cup masa harina

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup lard

1 egg, beaten

1/2 cup milk

1 cup salsa

Directions

Steps to make filling: Put the pork butt right into a large pot and canopy completely with water. Include the onion, garlic clove salt, oregano, cumin and also the bay leaves. Provide a boil. Reduce warmth and simmer for 1-1/2 hrs.

Prepare dough for empanadas as the pork is cooking.

Steps to make dough: Inside a large bowl, sift together the flour, masa harina, baking powder and also the salt. Include the shortening and blend well.

Inside a separate bowl, beat together the egg and 1/2 cup of milk.

Create a well in the heart of the dry elements and pour the egg mixture in to the well. Stir the mix having a fork before you can build the dough right into a ball.

Divide the dough into 16 even pieces and roll each bit right into a ball. Place dough balls right into a container cover and refrigerate.

Pre-heat oven to 375 levels. Gently grease a baking sheet.

Once pork has finished being applied, remove from liquid. Put the pork in to the baking dish and bake for one hour or before the meat shreds easily having a fork. Remove in the oven and shred into small pieces. Mix salsa in to the shredded pork. Put aside.

On the gently floured surface, roll a bit of the prepared dough using the palm of the hands. Utilizing a moving pin, unveil the dough to create a 5-inch circle of approximately 1/8-inch thickness.

Place two to three tbsps from the pork filling out the middle of each dough circle.

Brush the perimeters from the dough with milk. Fold the dough within the filling. Pinch the perimeters together. Crimp edges having a fork to close.

Placed finished empanadas to the prepared baking sheet. Bake for 25 minutes, or until golden brown. Let awesome for five minutes. Serve warm.