Spanish Latin American

3 Responses to “Spanish/mexican style recipe needed for pork.?”

1. Luv2Cook Says:
   September 20th, 2009 at 9:16 am

   Here is the link to my recipe for pork carnitas. The pork chops you have will be perfect for this recipe.
   http://www.cooking-is-easy-and-fun.com/pork-carnitas.html

2. Stephanie S Says:
   September 20th, 2009 at 9:16 am

   Spanish Pork Stew with Potatoes
   Ingredients:
   1 pound lean pork shoulder (also known as pork butt)
   4 to 5 medium potatoes
   1 pound tomatoes, diced, canned or fresh
   1 green bell pepper, or use half green and half red
   2 tablespoons vinegar
   2 tablespoons vegetable oil
   3 garlic cloves, crushed
   1 cup chicken broth
   1 bay leaves
   1 medium onions, chopped
   Preparation:
   Cut pork into large chunks. Peel potatoes and cut into 1-inch pieces. Seed, core, and thinly slice bell pepper.
   Heat oil in a skillet; brown pork, stirring to brown all sides. Layer all ingredients in crockpot in order given; cover and cook on LOW until meat is tender, about 9 to 10 hours.

3. ANTWAN Says:
   September 20th, 2009 at 9:16 am

   Barbecued-Pork Burritos with Chopped Salad
   2 1/2 tablespoons wine vinegar
   1 teaspoon dried thyme
   1 1/4 teaspoons salt
   1/4 teaspoon fresh-ground black pepper
   1/4 cup olive oil
   1 pound pork tenderloin
   2 tablespoons cooking oil
   1 cup bottled barbecue sauce
   1/2 teaspoon ground cumin
   6 ounces Cheddar or Monterey jack, shredded
   4 large (9-inch) flour tortillas
   1/2 head romaine lettuce, chopped
   3 tomatoes, diced
   2 green bell peppers, diced
   Directions
   1 cucumber, peeled, halved lengthwise, seeded, and diced
   In a medium bowl, whisk 1 1/2 tablespoons of the vinegar, the thyme, 3/4 teaspoon of the salt, and 1/8 teaspoon pepper. Add the olive oil slowly, whisking.
   Heat the oven to 350 degrees F. Cut the pork into 1/4-inch slices, and then cut the slices into 1/4-inch strips. In a large frying pan, heat 1 tablespoon of the cooking oil over high heat. Add half the pork, sprinkle with 1/4 teaspoon of the salt, and saute until cooked through and just beginning to brown, 3 to 4 minutes. Remove. Heat the remaining 1 tablespoon cooking oil and cook the rest of the pork, seasoning it with the remaining 1/4 teaspoon salt.
   Return all the pork to the pan. Stir in the barbecue sauce, cumin, the remaining 1 tablespoon vinegar, and two thirds (about 1 cup) of the cheese. Spread some of the pork mixture in a line just below the center of each tortilla. Roll up the burritos and put them seam-side down in a small baking dish. Bake for 10 minutes, sprinkle with the remaining cheese, and bake until the cheese melts and the filling is hot, about 2 minutes longer.
   Meanwhile, put the lettuce, tomatoes, bell peppers, and cucumber into the bowl and toss. Put the salad on plates and top with the burritos.
   Yield: 4 servings