6 oz chicos
2 cup dried pinto beans
2 tablespoon olive oil
1 large yellow onion; peeled, coarsely chopped
3 cloves garlic; chopped
1/2 red chile pod; seeded, chopped
1/2 lb lean pork; cubed into 1/4 pieces
1 salt to taste
Chicos are a wonderful and very rich cornproduct. They consist of a rich
sweet corn that is sun- or kiln-dried and then removed from the cob.
You will find chicos in any Mexican or Latin American market. They come
in little 6-ounce bags and appear to be expensive, but you must remember
that they swell up more than rice. They are rich in flavor and great in
food value. If you cannot find them in your area it is worth sending away
Soak the chicos and beans together in ample water overnight.
Put the oil in a medium-hot frying pan and saute the onion, garlic, and
red pepper flakes until the onion is transparent. Remove from the pan and
place in a 2-quart covered saucepan. Saute the pork in the same frying pan
just until the meat begins to brown. Drain the chicos and beans and all of
the ingredients to the saucepan and then add enough water to just barely
cover. Add salt to taste and simmer, covered, until the beans and chicos
are tender, about l hour.
This is a very rich dish. It can be served as a side dish or as a main
course. Add a vegetable dish and you have a complete meal.
NOTE: Bacon can be substituted for the pork and the dish is very good
that way. Use about 6 thick slices.
March Pork Chops
4 medium lean white meat pork tenderloins
1/4 cup worstershire sauce
1/4 cup soy sauce
2 cup sliced mushrooms
4 green onions, coarsely diced
1 including blades
1/2 teaspoon ground coriander
1/2 teaspoon ground celery seed
1/2 teaspoon ground fennel
5 large garlic cloves, diced
1 1/2 cup water
1/2 teaspoon fine ground pepper
3 tablespoon chevril, dried
Place pork chops in baking dish. Put all other ingredients in a bowl and
stir thoroughly, then pour over pork chops. Bake at 450° for 30 to 45
minutes, or until chops are beginning to brown. Turn over once during
Excellant served with mashed potatoes that have garlic and chevril stirred
into them. The leftover broth makes a wonderful light gravy.
Crockpot:Mix all ingredients but mushrooms and place in crockpot. Let cook
for 4 hours on high. Add mushrooms and let cook 1 additional hour.
Pat surfaces of pork roast with paper toweling. Blend well
all seasonings and rub evenly over surfaces of pork roast. Place
roast in shallow pan and roast at 350°F. for 45 minutes to an
hour, until internal temperature (measured with a meat thermometer) registers 155°F.
Remove roast from oven, let rest 10 minutes
before slicing (temperature will rise about 5
degrees upon resting). Slice to serve immediately or cool slightly,
slice and wrap well to refrigerate. Serves 4 with leftovers for sandwiches.
Complete the Meal: Buy some deli cole slaw (creamy or vinegar slaw);
cook a package of frozen green beans and toss with 2 tablespoons
shredded coconut; bake a pan of cornbread (use a mix or find a recipe
in a basic cookbook) while the pork roasts. In basic or
Caribbean cookbook, find a recipe for baked bananas for
dessert (let dessert bake while enjoying dinner).
Nutrient Informtaion Per Serving: Calories: 162 Protein: 23 g Fat: 7
g Sodium: 219 mg Cholesterol: 66
Yield: 6 Servings.
Cajun-Style Pork Chops
1 tsp onion powder
1/4 tsp ground white pepper
1/4 tsp ground red pepper
1/4 tsp salt
1/4 tsp ground black pepper
4 pork rib or loin chops, cut 1 1/4 thick
Combine onion powder, white pepper, red pepper, black pepper, and 1/4
teaspoon salt in a small bowl. Trim fat from pork chops. Rub both
sides of chops with pepper mixture.
Grill chops on the rack of an uncovered grill directly over medium
coals for 25-35 minutes or until no pink remains and
juices run clear, turning once.
Makes 4 servings.
Scalloppine Of Pork Marsala
1 lb pork tenderloin; cut into 1/4 inch slices
6 tablespoon butter; clarified
6 large mushrooms; thinly sliced
1 shallot; minced
2/3 cup dry marsala wine
1/2 cup chicken stock
2 tablespoon unsalted butter
1 freshly ground black pepper
Flatten each slice of pork between sheets of waxed paper to a thickness of
3/16 inch. Flour pork lightly on both sides. Heat 1/2 of the clarified
butter in a large heavy skillet over medium-high heat until hot but not
brown. Add pork and sauté 2 to 3 minutes per side or until golden, adding
butter as needed. Transfer to platter and keep in a 200° oven. Pour off all
but 2 Tablespoons butter from skillet. Place over high heat. Add mushrooms
and shallot and sauté until they begin to color. Blend in Marsala and
stock. Boil over high heat, scraping up browned bits, until reduced by 1/3.
Remove from heat and add remaining 2 Tablespoons butter, swirling until
well blended and sauce is slightly thickened. Season to taste with salt and
pepper. Pour over pork and serve immediately. Yield: 3 to 4 servings.
From "Traditions: A Taste of the Good Life", by the Little Rock (AR) Junior
Honey Garlic Pork Tidbits
Cut one 7-8 pound pork roast into bite size chunks.
Roll pieces in 2 packages of pork Shake and Bake and place on cookie sheets.
To make sauce: In saucepan, combine 3/4 cup white vinegar, 1 cup honey, 3/4 teaspoons powdered garlic, and 2 tablespoons soy sauce.
Heat to boiling and thicken to consistency of maple syrup by slowly adding a mixture of 1/4 cup water and 2 tablespoons cornstarch. Salt to taste. (The pork pieces and sauce can be prepared ahead of time).
The sauce can be stored in the refrigerator and the pork can be stored either in the freezer or refrigerator. When ready to serve, heat pork for 20-30 minutes in 350 degree oven. Place on serving tray and pour heated sauce over top. Guests may skewer pork with toothpicks or fondue picks.
Combine soy, garlic, oil, pepper, sugar, anise, cinnamon and cloves in a bowl. Add pork strips and stir gently to coat each piece. Cover and refrigerate for 1 to 2 hours. Thread 1 or 2 strips of meat onto skewers. Place on lightly greased grill 4-6 inches above a solid bed of medium-glowing coals. Cook, turning occasionally, for 7-10 minutes or until done to your liking. Makes about 2 dozen appetizers.
1 1/4 lb. pork shoulder or butt, cut up
1 tsp. salt
1 tbsp. sugar
2 cloves garlic, minced
2 tbsp. soy sauce
1 tbsp. hoisin sauce
Marinate pork in all seasoning overnight, turning occasionally. Wrap in foil, bake at 375 degrees for 30 minutes. Unwrap the foil, pour juice out; leave unwrapped and bake for 15 more minutes. Boil 4 minutes (or until browned) on each side. Slice and serve.
Marinated Pork Tenderloin with Bourbon
5 lbs. pork tenderloins
Salt & freshly ground pepper to taste
2 c. bourbon
1/2 c. sugar
2 red onions, sliced
2 tbsp. Dijon mustard
Arrange the tenderloins on a shallow platter and sprinkle with salt and pepper. Combine the bourbon, sugar, onions and mustard in a bowl and pour over the meat. Marinate overnight. Remove the meat from the refrigerator one hour before cooking. Remove the tenderloins from the marinate and pat dry. Preheat the broiler. Place the tenderloins on a baking sheet and broil for about 14 minutes, turning them often. Cut the tenderloins into very thin slices and serve with sliced French bread. A different type of an appetizer, but people love it, especially if you are having just cocktails and hors d'oeuvres.
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