TEX-MEX PORK FAJITAS WITH PEPPERS AND ONIONS
Spiced pork chops are grilled and thinly sliced and served with charred peppers and onions in tortillas and toppings.
Provided by Food Network Kitchen
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Mix together the paprika, brown sugar, chili powder, cumin, chipotle chile powder, garlic powder and 1 teaspoon salt in a small bowl. Toss the pork chops in a container with the oil and lime juice, then rub with the spice mixture. Refrigerate, covered, for at least 30 minutes up to 2 hours before cooking.
- Heat a cast-iron skillet over medium-high heat until hot. Toss the peppers and onions in a bowl with the oil, lime juice and 1 teaspoon salt. Add the pepper-onion mixture to the hot skillet and cook, stirring occasionally, until the vegetables are tender and the edges are charred, 8 to 10 minutes. Set aside.
- Prepare an outdoor grill for medium-high heat.
- Lightly brush the grill grates with oil and grill the pork chops until marked and cooked through, 4 to 5 minutes per side. Transfer to a cutting board, let rest for 10 minutes and then thinly slice.
- Serve with the warm tortillas peppers and onions, guacamole, sliced pickled jalapenos, lime wedges, shredded pepper jack cheese, salsa, chopped scallions, sour cream.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
TEX-MEX PULLED PORK (CROCK POT)
Roll up in warmed burrito-size flour tortillas, or serve in taco shells or on burger buns. Serve with shredded lettuce, diced red onion and sour cream as toppings.
Provided by Barb G.
Categories Pork
Time 10h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Mix sauce ingredients in a 3-quart or larger crock pot; add pork, then spoon sauce over pork to cover.
- Cover cooker and cook on high 3 1/2 hours or on low 8 to 10 hours, until pork is tender; Remove pork to a cutting board and, using 2 forks, pull meat into shreds.
- Pour sauce into serving bowl; stir in cilantro and shredded pork and serve.
LEFTOVER TEX-MEX PORK CASSEROLE
My family calls these kinds of dishes my "concoctions". We had a couple of thick-cut pork chops left over, so I decided to adapt a tex-mex chicken casserole I've made that the family loves. I added a little too much "juice" to the casserole and the tortilla chips were very soggy. Next time I'll try for a crispy taste. I have frozen red, green, yellow and orange bell peppers, already chopped, so I included a variety of them in this dish for color.
Provided by Good Cook Wanda
Categories < 60 Mins
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees.
- Coat a 9 x 13 glass casserole dish with non-stick spray. Evenly distribute crushed tortilla chips over bottom of the dish.
- In a large skillet, heat oil and butter over medium until butter foams. Add bell peppers, onions and garlic. Saute' until soft.
- Drain the canned tomatoes, reserving the juice. Crush them up some, just so not whole.
- Add pork to skillet with vegies. Add crushed tomatoes, basil and cumin. Slowly add some of reserved tomato juice and chicken stock. This is where you need to do a lot of taste-testing. You need enough to moisten the ingredients but not too soupy, probably 3/4 cup total. Bring to a simmer for about 10 minutes.
- Add salt and pepper to taste. I also added a pinch of sugar to tone down the acidic taste.
- Pour over the chips. Top with Velvetta and cheddar cheese.
- Bake at 375 for 15 - 20 minutes until cheese is melted and bubbly.
Nutrition Facts : Calories 233.9, Fat 17.6, SaturatedFat 8.7, Cholesterol 41, Sodium 474.2, Carbohydrate 10.1, Fiber 1.8, Sugar 5.6, Protein 10
TEX-MEX PORK ROAST
this recipe gives pork a little different twist. keep and eye on the roast as I often over cook my meat to make sure that it is fully cooked. (Nurse)
Provided by lorriemartin1
Categories Pork
Time 1h50m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- preheat oven to 350 degrees.
- cut pork roast in half unless you have the kind that is two peices wrapped with string.
- place two peices of harvarti cheese on the flat side of each half.
- cut all the peppers into slices lengthwise.
- then make layer of mushrooms, red pepper, green pepper, and yellow pepper followed by the layer of thinly sliced onion.
- add some salt and pepper to taste.
- place the other half of the roast with the cheese side in on top of the layer of onion.
- use string to secure the layers of roast together and all the veggies inside.
- place roast in roasting pan and add water
- sprinkle the water and roast with tex-mex seasoning.
- cook for half the time and then turn over and sprinkle the other side with tex-mex seasoning as well.
- some of the veggies will slide out from inside the roast.
- once the roast is done remove and add flour mixture and make a sauce out of the leftover juices with veggies and serve over the slices of roast.
Nutrition Facts : Calories 311.8, Fat 12, SaturatedFat 6.1, Cholesterol 107.2, Sodium 287.5, Carbohydrate 15, Fiber 1.9, Sugar 2.9, Protein 35.4
TEX-MEX PORK CHOPS
Make and share this Tex-Mex Pork Chops recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil in frying pan over medium high heat.
- Brown chops on one side, about 2 minutes, and then flip them.
- Add the salsa, chilies and cumin to skillet and mix well.
- Lower heat, cover and simmer 8 minutes.
- Remove cover and top each chop with one quarter of the cheese.
- Cover and simmer for an additional 2 minutes, until cheese melts.
- Serve immediately.
MEXICAN PORK
My first time making this dish was a hit with everyone in my family, both young and old. Serve with black beans, white rice or use as meat for tacos, enchiladas or tamales! -Amy Vazquez, Brandon, Mississippi
Provided by Taste of Home
Categories Lunch
Time 8h20m
Yield 18 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 162 calories, Fat 9g fat (3g saturated fat), Cholesterol 51mg cholesterol, Sodium 280mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 17g protein.
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