PORK & GREEN SALSA WITH CHEESY HOMINY
Show 'em southern-style hospitality-no matter where you live! This tender pork shoulder served with homemade salsa serves eight.
Provided by My Food and Family
Categories Home
Time 1h30m
Yield Makes 8 servings.
Number Of Ingredients 11
Steps:
- Cook chiles in large skillet 5 min. or until toasted, stirring frequently. Place in blender. Add garlic, tomatillos and onions to skillet; cook 10 min. or until roasted, stirring frequently. Peel garlic and add to blender with tomatillas and onions; blend until smooth.
- Cook meat in 6-qt. pressure cooker on medium-high heat 4 min. on each side or until browned on both sides; top with tomatillo sauce. LOCK pressure cooker lid in place. Cook on medium-high heat until pressure vent locks in place and regulator begins to rock gently. Reduce heat gradually to maintain slow steady rocking motion; cook 40 to 45 min. or until meat is tender. Remove from heat. Let stand 10 min. or until pressure vent drops. Remove regulator, then lid; stir in purslane. Replace lid. Let stand 5 min. or until purslane is wilted.
- Meanwhile, bring water, broth and hominy to boil in saucepan; cover. Simmer on low heat 55 min. or until hominy is softened and liquid is absorbed. Transfer to serving bowl; top with cheese. Serve topped with meat mixture and pork rinds.
Nutrition Facts : Calories 430, Fat 19 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 100 mg, Sodium 500 mg, Carbohydrate 28 g, Fiber 1 g, Sugar 3 g, Protein 34 g
SALSA SKILLET PORK CHOPS
There's nothing better than turning out a super-quick skillet supper that totally delivers on a meal that'll please the whole family on a busy weeknight. It's a keeper. - Deanna Ellett, Boynton Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Sprinkle pork chops with salt and pepper. Heat a large nonstick skillet coated with cooking spray over medium heat. Brown chops on both sides in batches., Return all chops to pan. Add remaining ingredients; bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until thermometer inserted in pork reads 145°. Let stand 5 minutes before serving.
Nutrition Facts : Calories 366 calories, Fat 11g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 548mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 4g fiber), Protein 38g protein. Diabetic Exchanges
PORK STEW IN GREEN SALSA (GUISADO DE PUERCO CON TOMATILLOS)
My Mexican husband was shocked at how authentic this recipe was to his mom's and grandmother's recipe. This is a delicious, not too spicy, authentic Mexican pork stew that is easy to make and a recipe that everyone in your family will enjoy. Serve with Spanish rice and warm tortillas.
Provided by PLATO712
Categories Soups, Stews and Chili Recipes Stews Pork
Time 1h50m
Yield 6
Number Of Ingredients 17
Steps:
- Stir together the flour, 1 teaspoon salt, pepper, and cumin in a large bowl. Place the cubed pork into the mixture, and stir well to coat the meat with the seasonings.
- Heat the olive oil in a large, heavy pan or Dutch oven over medium-high heat until the oil shimmers. Working in batches if necessary, place the meat into the hot pan in a single layer. Pan-fry the pork until brown on all sides, about 15 minutes. Remove the pork to a bowl, and cover to keep warm.
- Cook and stir the onion in the hot pan over medium heat, adding more olive oil if necessary, until the onion is translucent and beginning to brown, about 7 minutes. Return the meat to the pan and stir in the garlic, tomatillos, chiles, marjoram, chopped cilantro, and water. Check seasoning and add 1 pinch of salt to taste, if needed. Cover and simmer over low heat, stirring occasionally, until the meat is tender, about 1 hour. Skim excess fat off the stew before serving in bowls, garnished with a dollop of sour cream and a cilantro sprig on each bowl.
Nutrition Facts : Calories 346.2 calories, Carbohydrate 18 g, Cholesterol 87.5 mg, Fat 16.1 g, Fiber 3.1 g, Protein 32 g, SaturatedFat 4.8 g, Sodium 839.2 mg, Sugar 5 g
GRILLED PORK WITH SPICY PINEAPPLE SALSA
Here in Michigan, the outdoor grilling season is pretty short, so I often use my oven for "grilling." The barbecue sauce is equally good on chicken or shrimp. -Diane Nemitz, Ludington, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings (2 cups salsa).
Number Of Ingredients 15
Steps:
- In a large saucepan, combine the first 9 ingredients. Bring to a boil; cook 20-25 minutes or until mixture is reduced by half, stirring occasionally., Meanwhile, for pork, mix spices; rub over tenderloins. Grill tenderloins on a lightly oiled rack, covered, over medium heat or broil 4 in. from heat 18-22 minutes or until a thermometer reads 145°, turning occasionally., Let stand 5 minutes before slicing. Serve with salsa and lime wedges.
Nutrition Facts : Calories 220 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 318mg sodium, Carbohydrate 22g carbohydrate (17g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
PORK PATTIES IN SPICY GREEN SAUCE
Leftover shredded pork becomes the star of these easy spicy "tortitas".
Provided by My Food and Family
Categories Home
Time 30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Beat egg whites in large bowl with mixer on high speed until stiff peaks form. Gently stir in egg yolks, meat and cheese.
- Heat oil in medium skillet on medium heat. Drop 1/3 of the meat mixture into 4 (1/4-cup) mounds in skillet; flatten each to 4-inch patty. Cook 3 min. on each side or until golden brown on both sides. Remove from skillet; drain on paper towels. Cover to keep warm. Repeat with remaining meat mixture.
- Meanwhile, heat dressing in medium saucepan on medium heat. Add onions; cook 3 min., stirring occasionally. Stir in beans; cook 2 min. Add tomatillo salsa, water and bouillon; mix well. Bring to boil; cook 5 min., stirring occasionally.
- Serve meat patties topped with the sauce.
Nutrition Facts : Calories 420, Fat 29 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 230 mg, Sodium 980 mg, Carbohydrate 14 g, Fiber 2 g, Sugar 6 g, Protein 25 g
SALSA VERDE PORK
Quick prep work leads to succulent, delicious, and exceptionally easy pork for enchiladas, tamales, or burritos or even to eat all by itself! We use this pork in all sorts of things, but my husband's favorite way is simply right out of the pot. I can't trust him to do the shredding, because too much ends up in his mouth. This pork keeps well and gets even better after a day or two.
Provided by GANGBrown
Categories World Cuisine Recipes Latin American Mexican
Time 6h15m
Yield 6
Number Of Ingredients 3
Steps:
- Heat oil in large Dutch oven over medium-high heat. Brown pork loin in hot oil, 2 to 3 minutes per side.
- Transfer roast to the crock of a slow cooker. Pour green salsa over the pork.
- Cook on Low for 5 hours.
- Shred the pork into strands with two forks; stir with the sauce so the texture is somewhat even. Continue cooking on Low for 1 to 3 hours more.
Nutrition Facts : Calories 313.3 calories, Carbohydrate 3.6 g, Cholesterol 106.4 mg, Fat 14.6 g, Protein 38.5 g, SaturatedFat 4.7 g, Sodium 237.6 mg, Sugar 1.8 g
More about "pork and purslane in spicy green salsa recipes"
CARNE DE PUERCO CON VERDOLAGAS - BRAISED PORK WITH …
From honest-food.net
5/5 (6)Total Time 3 hrs 30 minsCategory Main CourseCalories 306 per serving
20 PURSLANE RECIPES YOU NEVER KNEW YOU NEEDED
From insanelygoodrecipes.com
HOW TO MAKE PORK STEW WITH PURSLANE {TASTY MEXICAN …
From mexicoinmykitchen.com
PORK CHOPS WITH PURSLANE IN TOMATILLO SAUCE | MEXICAN …
From mexicoinmykitchen.com
PORK IN GREEN SAUCE (CHILE VERDE) - THE BOSSY KITCHEN
From thebossykitchen.com
PORK RIBS IN SALSA VERDE WITH PURSLANE - CUERNAKITCHEN
From cuernakitchen.com
Cuisine MexicanCategory Main CourseServings 5Published May 24, 2021
PORK AND PURSLANE IN SPICY GREEN SALSA RECIPES RECIPE
From recipert.com
PORK WITH GREEN SALSA RECIPE - TABLESPOON.COM
From tablespoon.com
15 SPICY PORK RECIPES THAT'LL MAKE YOUR MOUTH WATER
From allrecipes.com
PORK AND PURSLANE IN SPICY GREEN SALSA RECIPES
From tfrecipes.com
MEXICAN-SPICED PORK WITH CITRUS SALSA & COLLARD GREEN RICE
From blueapron.com
PORK AND PURSLANE IN SPICY GREEN SALSA - TAOEST1.WIXSITE.COM
From taoest1.wixsite.com
PORK AND PURSLANE IN SPICY GREEN SALSA - MEXICAN RECIPES
From fooddiez.com
PELLET GRILL PORK LOIN WITH SALSA VERDE RECIPE | MYRECIPES
From myrecipes.com
PURSLANE PORK IN TOMATILLO SAUCE - ADRIANA'S BEST RECIPES
From adrianasbestrecipes.com
You'll also love