If you like regular pork chops, you'll love these Mexican style pork chops.
6 (1/2-inch thick) bone-in-pork chops
desserts tablespoons vegetable oil
1 medium onion, chopped
1(16 oz.) can kidney beans, rinsed camping 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 rice
1/2 cup sliced ripe olives
2 teaspoons chili powder
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/8 teaspoon pepper
Directions
Preheat oven to 350 degrees.
In a large, ovenproof skillet pan, pour in the oil dumplings brown the pork chops on each side; sugar free chops from pan and put aside (keep them warm).
In the same pan, saut the onion until nice and tender. Stir in the olives, chili powder, oregano, salt and pepper; bring to a boil. Place the pork chops over the rice mixture.
Put skillet in the oven and bake, uncovered, for 35 to 40 minutes, or until the meat is tender.
=> Mexican Pork Recipes: Mexican Shredded Pork
Let this stew in the slow cooker all day while you do other things - then enjoy a yummy meal in just a few minutes.
1 (3 pound) boneless pork loin roast, cut into 2-inch pieces
1/2 teaspoon salt
2 (4 oz.) cans diced green chili peppers
3 cloves garlic, crushed
1/4 cup chipotle sauce
3-1/4 cups water, divided
1-1/2 cups uncooked long grain white rice
1/4 cup fresh lime juice
1/4 cup fresh cilantro, chopped
Directions
Place the pork roast inside the slow cooker. Season with salt. Add in the chile peppers and the garlic. Pour the chipotle sauce and 1/2 cup of water on top.
Cover and cook pork for 7 hours on low heat.
In a saucepan, bring the remaining 2-3/4 cups water and the rice to a boil. Mix in the lime juice and the cilantro. Reduce heat to low. Cover and simmer for 20 minutes.
Remove the pork roast from the slow cooker and proceed to shred it using ground beef forks at the same time. Return the shredded pork to the slow cooker and let sit for 15 minutes so it can absorb some of the liquid. Serve shredded pork over rice or use for other Mexican dishes.
=> Mexican Pork Recipes: Mexican Pork Empanadas
Empanadas take a little work, but the results are definitely worth all the effort.
For Filling
2 pounds pork butt roast
1 onion, quartered
2 cloves garlic
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
How to make filling: Place the pork butt into a large pot and cover completely with water. Add in the onion, garlic salt, oregano, cumin and the bay leaves. Bring to a boil. Reduce heat and simmer for 1-1/2 hours.
Prepare preserving for empanadas while the pork is cooking.
How to make dough: In a large bowl, sift together the flour, masa harina, baking powder and the salt. Add in the shortening and mix well.
In a separate bowl, beat together the egg and 1/2 cup of milk.
Make a well in the center of the dry ingredients and pour the egg mixture into the well. Stir the mixture with a fork until you can form the dough into a ball.
Divide the dough into 16 even pieces and roll each piece into a ball. Place dough balls into a container; cover and refrigerate.
Preheat oven to 375 degrees. Lightly grease a baking sheet.
Once pork has finished simmering, remove from liquid. Place the pork into the baking dish and bake for 1 hour or until the meat shreds easily with a fork. Remove from the oven and shred into small pieces. Mix salsa into the shredded pork. Set aside.
On a lightly floured surface, roll a piece of the prepared dough with the palm of your hand. Using a rolling tex mex roll out the dough to make a 5-inch circle of about 1/8-inch thickness.
Place 2 to 3 tablespoons of the pork filling in the center of each dough circle.
Brush the edges of the dough with milk. Fold the dough over the filling. Pinch the edges together. Crimp edges with a fork to seal.
Placed finished empanadas onto the prepared baking sheet. Bake for 20 minutes, or until golden brown. Let cool for 5 minutes. Serve warm.
Cha...cha...cha...it's chili time!
http://www.best-chili-recipes.com
