Santa Fe Pork Recipes

Steps:

• Place tomatillos and jalapeno peppers in a food
• processor, process 1 minute or until smooth.
• Heat a large dutch oven coated with a cooking spray
• over medium-high heat. add pork, brown on all sides.
• Add 1 cup onion, saute 3 minutes, add garlic and saute 30 seconds stir in cumin and the balance of the items, bring to a boil; reduce heat and stir in tomatillo mixture.
• Simmer, uncovered for 45 minutes or until pork is tender.
• .

Steps:

• Trim tenderloin of fat, etc.
• Cut pork tenderloin into medallions about 3/4" thick.
• Mix together green chilies, chile powder, ground cumin, black pepper, cayenne, salt, onion powder, garlic, olive oil, and cilantro; process in blender or food processor until it becomes a smooth paste.
• Rub each side of medallion with paste and allow to rest at room temperature for approximately 30 minutes.
• Meanwhile, mix together peaches, black beans, balsamic, jalapeno, red bell pepper, cilantro, and sugar.
• Squeeze in juice of lime wedge and adjust jalapeno and sugar flavorings to taste.
• Grill pork medallions over medium mesquite coals (or use mesquite smoking chips with other coals or gas grills), cooking about 4-5 minutes per side, or until meat is cooked through.
• Serve salsa spooned over medallions.

Steps:

• Spread 1/3 cup of the flour on a meat platter.
• Pat pork roast dry, roll in flour to coat, brushing off any excess.
• In a Dutch oven, heat oil over medium-high heat; brown pork for about 10 minutes.
• Turn pork with tongs or a wooden spoon not to pierce meat.
• Drain off any fat.
• Use a large slow cooker, I use the Rival 6 quart oval.
• Combine stock, chilies, garlic, oregano, cumin, corinader, salt, pepper, carrots and onions; cook meat, stock mixture and vegetables on Low for 10 to 12 hours or on High for 6 hours.
• Remove the meat and vegetables with a slotted spoon; cover with aluminum foil and keep warm in a 200 degree oven.
• Meanwhile, in a small bowl, whisk remaining flour with cold water.
• Add the flour mixture to the slow cooker; cook on High for 15 to 20 minutes until juices thickened.
• Serve gravy over meat.
• I served this with a Garden Vegetable Rice.

Steps:

• Sprinkle half the chili powder evenly onto both sides of chops.
• Heat oil in large skillet on medium-high heat. Add chops; cover. Cook 3 min. on each side or until done (145ºF). Remove from skillet; cover to keep warm.
• Add broth, corn and remaining chili powder to skillet; stir. Bring to boil. Stir in rice; top with chops. Pour salsa over chops; cover. Simmer on medium-low heat 5 min. or until rice is tender. Remove from heat. Let stand, covered, 5 min.

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Stir taco seasoning mix and ranch dressing mix into the ground beef; add shoepeg corn, diced tomatoes with green chile peppers, red kidney beans, black beans, pinto beans, chicken broth, and diced tomatoes. Bring the mixture to a simmer, stirring occasionally; cook until the tomatoes are softened, 30 to 60 minutes.

Steps:

• Season the chops with salt and pepper. Heat the oil in a skillet and cook the pork chops until browned on both sides.
• In a 13x9x2-inch baking dish, combine the rice, water, tomato sauce and taco seasoning mix. Stir to combine.
• Place the pork chops over the rice mixture and top with the green pepper. Cover the dish and bake at 350 degrees for 1 1/2 hours.
• Uncover and top with the Monterey Jack cheese. Return to oven and let cheese melt.

Steps:

• Place black beans and corn in 4 qt crock pot.
• Top with 1/2 cup salsa.
• Lay chops on top.
• Top with remaining salsa.
• cover and cook on low, 3 hours. Cut cream cheese in small pieces, add to crock pot. Cook for an additional hour. Stir well. Serve with rice and /or tortillas.