6th December 2007

    Chile-Marinated Pork with Black Bean Salsa


    This is a recipe that I’ve really been looking forward to making from Healthy Latin Cooking. We usually don’t make pork (Lisa’s not sure if she likes it) unless it’s in a stew, but after tonight’s meal I think we’ll be making it more often. The pork marinates in a delicious combination of chipotle peppers, citrus juices, garlic, and onions.

    Lisa says:

    Wahoo! Pomegranate seeds!

    Chris says:

    I love how they explode in your mouth. Hey, this dish looks Christmas-y. This Other White Meat(tm) has so much flavor! Guess that’s what 24 hours of marinating gets you.

    Lisa says:

    Dammit, you have to stop making such delicious meals — I just eat and eat and eat!

    Chris says:

    Isn’t that the point?

    Chile-Marinated Pork with Black Bean Salsa
    ——————————————
    1-1/4 lb pork loin, trimmed of all visible fat
    3 canned chipotle peppers, coarsely chopped
    3 cloves garlic, coarsely chopped
    1/4 small red onion, coarsely chopped
    1/2 cup orange juice
    1/4 cup lime juice
    3 tbsp red-wine vinegar
    1 tsp dried oregano
    1/4 tsp allspice
    salt and ground black pepper
    Black Bean Salsa (recipe follows)
    1 pomegranate, broken into seeds

    Place the pork in a shallow glass or ceramic baking dish.
    In a blender, combine the chipotles, garlic, onion, orange and lime juice, vinegar, oregano, and allspice; puree until smooth. Sppon the marinade over the pork. Cover and refrigerate for 12-24 hours. Turn 2 or 3 times while marinating.
    Preheat a grill or broiler to medium-high. Season the pork with salt and pepper. Grill or broil the pork for 6 to 8 minutes per side, or until the internal temperature reaches 160F. Let the pork sit for 3 minutes before slicing on the diagonal.
    Mound a portion of salsa on each of 4 dinner plates. Divide the pork among the plates; dollop sour cream over the pork. Sprinkle with pomegranate seeds.

    4 servings

    Black Bean Salsa
    —————-
    2 cups cooked black beans
    1/2 small red onion, finely chopped
    1 red bell pepper, finely chopped
    1 rib celery, finely chopped
    1 jalapeno, finely chopped
    1/4 cup chopped cilantro
    3 tbsp lime juice
    salt and pepper

    Combine all ingredients in a bowl and refrigerate.

    Hmmmm, first time using pomegranate seeds in a dish, I guess I should submit this to this week’s Weekend Herb Blogging!

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    posted in Healthy Latin Cooking, Main Dishes | 8 Comments

    29th June 2007

    Pozole!

    Yes, yet another pozole recipe… I swear, we should just rename the site to “We [heart] Pozole”. This one, unlike the others we’ve made, is closer to “traditional” pozole in that it doesn’t have a thick, tomato base, but rather a clear, flavorful broth. The red color comes from guajillo peppers that have been pureed and stirred in; they added a nice subtle pepper flavor without a lot of spice. This recipe is from Healthy Latin Cooking.

    Pozole (Pork and Hominy Stew)
    —————————–
    2 dried guajillo peppers, stems removed and seeded
    1 tbsp canola oil
    8 ounces lean pork, cut into 1″ cubes
    1 onion, finely chopped
    4 cloves garlic, minced
    1 tsp cumin
    1 tsp oregano
    1 bay leaf
    6 cups water
    2 14.5-oz cans hominy, drained and rinsed
    salt, pepper
    1/4 cup chopped green onions
    1/4 cup chopped cilantro

    Soak the peppers in hot water for 20 to 30 minutes until soften, then transfer to a blender with 1/4 cup of the soaking water and puree until smooth.

    Heat the oil in a large saucepan over medium-high heat. Add the pork and cook for 3 minutes. Add the onion and cook for another 2 minutes. Add the garlic, cumin, oregano, and bay leaf and cook an additional minute or two, until the pork and vegetables begin to brown. Add the water and hominy and bring to a boil. Lower the heat to medium-low and simmer for 30 minutes. Add salt and pepper to taste, and remove the bay leaf. Stir in the pureed peppers and simmer for 5 more minutes. Taste and season again with salt and pepper.

    Top with chopped green onions and cilantro.

    4 servings

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    posted in Healthy Latin Cooking, Main Dishes | 0 Comments

    14th June 2007

    Cellophane Noodle Salad

    This is a nice summery salad featuring lots of crisp vegetables, ground pork, and cellophane noodles (also called glass noodles or bean thread noodles). It’s also the first recipe we’ve tried from the new cookbook that Lisa’s mom gave us over the weekend. All of the recipes in the book look delicious; I’m sure we’ll be featuring more in upcoming weeks!

    We cut the oil a bit from the recipe below, otherwise we made it as listed.*

    Cellophane Noodle Salad
    ————————
    8 dried shiitake mushrooms
    1 lemongrass stalk
    1 green jalapeno chili
    1/4 lb ground pork
    1/2 tsp salt
    1/8 tsp freshly ground white pepper
    3 oz cellophane noodles, soaked in warm water for 30 minutes
    3 tbsp fresh lime juice
    2 tbsp fish sauce
    1 tsp sugar
    1 tbsp water
    3 tbsp canola oil
    1 cup peeled, seeded and julienned cucumber
    1/2 cup seeded and julienned red bell pepper
    3 shallots, thinly sliced
    8 red-leaf lettuce leaves
    2 tbsp minced unsalted peanuts, toasted
    1 tbsp shredded fresh mint
    1 tbsp shredded fresh cilantro

    Directions

    Soak the mushrooms in warm water to cover for 30 minutes. Drain, remove and discard the stems and cut the caps into fine julienne. Using only the pale bottom part of the lemongrass stalk, peel away the tough outer layer, smash the stalk with the side of a chefs knife and thinly slice on the diagonal. Seed the chili, then thinly slice into rings. Set the vegetables aside.

    Season the pork with the salt and white pepper. In a saute pan over high heat, saute the pork until it turns opaque and is cooked through, 3 to 4 minutes. Transfer the pork to a sieve and let drain, then place in a large bowl. Drain the noodles and add to the bowl with the pork.

    In a small saucepan over medium heat, combine the lime juice, fish sauce, sugar and water. Heat until the sugar has dissolved, pour the mixture into a bowl and gradually whisk in the canola oil.

    Add the cucumber, bell pepper, shallots, mushrooms, lemongrass and chili to the pork and noodles and toss to mix. Add the lime-juice mixture and toss to coat evenly.

    Line a platter with the lettuce leaves. Top with the pork and noodles, garnish with the peanuts, mint and cilantro and serve. Serves 4.

    * Make sure your butcher gives you ground pork and not ground lamb (!!)

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    posted in Asian, Main Dishes | 1 Comment

    18th April 2007

    Green Posole Stew

    From perennial favorite Great Bowls of Fire comes this delicious stew of pork, hominy, and tomatillos. The book includes two or three other recipes for posole, but the inclusion of tomatillos in this one gives it a uniquely tart taste throughout.

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    posted in Great Bowls of Fire, Main Dishes | 0 Comments


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