Mexican Pork And Pasta Recipes

Steps:

• Cook pasta according to package directions. Meanwhile, sprinkle pork with salt and pepper. In a large nonstick skillet or wok coated with cooking spray, stir-fry pork in 1/2 teaspoon oil until no longer pink. Remove and keep warm., In the same pan, stir-fry the beans, celery and onion in remaining oil until crisp-tender. Add the water, soy sauce and reserved pork; heat through. Drain pasta; stir in butter until melted. Add pork mixture and toss to coat.

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the taco seasoning, tomato sauce, green pepper and spices. Bring to a boil; remove from the heat. , Meanwhile, combine the pasta, 1/2 cup cheese and sour cream. Spoon into a greased 2-qt. baking dish. Top with meat mixture and remaining cheese. Bake, uncovered, at 350° for 30 minutes or until heated through.

Steps:

• Sprinkle pork with salt and black pepper. Cook bacon in a large Dutch oven over medium heat until crisp and well browned; transfer to paper towel-lined plate, reserving 1/4 cup drippings in pot.
• Brown pork pieces in bacon drippings over medium-high heat, 3 to 5 minutes per side. Work in batches; transfer browned pieces to a plate as they brown. Transfer all pieces back to pot, along with accumulated juices. Stir in onion, serrano pepper, broth, and tomato sauce. Bring to a boil, then reduce heat to medium-low or low to maintain a low simmer. Simmer, covered, 1 hour.
• Stir in beans and cactus; simmer, uncovered, until heated through, 20 minutes more. Stir in bacon. Serve over rice and garnish with avocado and cilantro.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Heat the vegetable oil in a large skillet over medium heat. Sprinkle pork chops with salt and black pepper, and brown them on both sides, about 5 minutes per side. Set chops aside.
• Mix the water, rice, tomato sauce, picante sauce, and taco seasoning in the prepared baking dish. Lay the chops into the rice mixture, and top with the green bell pepper slices. Cover the dish.
• Bake in the preheated oven until the chops are no longer pink inside and the rice is tender, about 1 hour. An instant-read thermometer inserted into the thickest part of a chop should read 145 degrees F (63 degrees C). Uncover the dish, and sprinkle with Cheddar cheese.
• Return to the oven, and bake uncovered until the cheese is melted and bubbly, 5 to 10 more minutes.

Steps:

• Cut roast in half; place in a 4- or 5-qt. slow cooker. Top with enchilada sauce, green pepper, onion and garlic. Cover and cook on low for 8-10 hours or until meat is tender. , Remove roast; cool slightly. Skim fat from cooking juices. Remove meat from bone; discard bone. Shred pork with 2 forks and return to slow cooker., Stir in the cilantro, lime juice and lime zest; heat through. Serve with a slotted spoon on tortillas, if desired, with toppings of your choice.

Steps:

• Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook pork in oil in batches until no longer pink; return all to the pan. Add onions and garlic; cook 1 minute longer. Stir in the tomatoes, beans, corn, salsa and spices. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes., Combine the cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Drain pasta; add to pork mixture and toss to coat., Serve desired amount of pasta with sour cream. Cool remaining pasta; transfer to freezer containers. Cover and freeze for up to 3 months., To use frozen pasta: Thaw in the refrigerator. Place in an ungreased shallow microwave-safe dish. Cover and microwave on high until heated through.