Mexican Pork Chops: Chuletas De Puerco Con Chile Verde
Submitted by: Bruce McKay
Recipe modified from recipe compilation by Amalia Ruiz Clark
Serves: 4
4 pork chops, 3/4" to 1" thick
pinch: seasoned salt and seasoned pepper
1/4 C. flour
...
read more
Mexican Meat Loaf: Pastel de Carne
Serves 8
Ingredients:
1/2 kilo ground beef
1/2 kilo ground pork
8 large sausages
4 eggs
1 poblano peppers, cleaned, seeds and veins removed and chopped
1/2 onion, cho...
read more
Roast Pork: Pierna al horno
Ingredients:
1 4 - 5 lb. pork ham
6 slices sandwich ham, chopped
6 slice bacon, chopped
6 garlic cloves
10 black peppercorns
2 or 3 C. vinegar
salt to taste
...
read more
Birria Stew: Birria
Ingredients:
1/2 kilo of pork, cubed
1/2 kilo of beef, cubed
5 peppercorns
1 clove of garlic
1 small piece (cube) of sweet chocolate
1/2 onion
1 tsp. oregano
2...
read more
Pork and Hominy Stew: Pozole
Serves 10
A traditional dish served for comida or supper at large family gatherings.
Ingredients:
1 kilo of hominy (large kernel white corn available in Mexican markets or canned in y...
read more
Cochinita Pibil
Serves 6
Ingredients:
1 kg. pork shank
1/2 bar of achiote
2 garlic cloves
6 whole peppercorns
1/4 C. vinegar
1/4 C. lime juice
2 Tbsp.. chicken consomé
11/...
read more
Special Meat Filling for Tacos: Carne Especial para Tacos o Tortas
Serves 6 - 8
Ingredients:
1/2 C. oil
1 kilo pork shank, cleaned and cut into 1/2 inch cubes
10 small chilacate peppers
5 small tomatoes
2 bay leaves
4 whole peppercor...
read more
Spicy Braised Pork: Puerco Estilo Apatzingan
The area around Apatzingan is famous for its pork. The flavor of this dish is somewhat reminiscent of the carnitas for which Michoacán is famous. Unlike carnitas, the pork is baked in the oven instead of fried in lard, and the seasoning ingredients make serving a salsa unnecessary.
read moreSpeaking of picadillo
Some of the posts on the Kitchen Forum got me thinking about picadillo the other day. Since I didn't have any ground beef, I made something similar with the ingredients I had. You couldn't quite call i...
read more
Zacatecas style enchiladas: Enchiladas zacatecanos
The word "zacatecano" used to describe a dish quite often indicates that it contains the combination of poblano chiles and cream.
read more
Roast pork with ancho chile, honey and cilantro sauce: Puerco al horno con salsa de chile ancho, miel y cilantro
If you don't have the time or inclination to roast the pork, or you cook for only one or two people, try the sauce with pan fried or grilled pork chops.
read more
Pork Chops with Tamarind Orange Glaze: Chuletas de Puerco con Tamarindo y Naranja
This recipe is reminiscent of the classic Mexican pork loin roasted with orange juice. Here, the tamarind and brown sugar give the pork a sweet-and-sour taste, and the meat is grilled and glazed rather...
read more
Pork loin cooked in orange juice: Lomo en jugo de naranja
This recipe, taught to me many years ago by Isabel Hoyos Gomez, is standard Central Mexican "company" fare. I especially like to make this in the winter, when small trucks drive around the neighborhood...
read more
Pork with apricot-chile sauce: Puerco con salsa de chabacanos y chile
This dish uses the Mexican stewing technique of cooking the meat separately, then using its broth in making a sauce in which the meat is cooked further. Pork is a natural with fruit sauces, and the sho...
read more
Roast pork loin stuffed with apples: Lomo de puerco con manzanas
This is a beautiful fall entrée, and goes well with a simple side dish like puree de papas or white rice.
read more
