Easy Cooking, Great Results
INGREDIENTS
- 1 Cup Basmati White Rice
- 1 lbs boneless pork shoulder cut into one inch cubes
- 1 15oz canned red kidney beans or black beans, drained
- 1 large white onions, thickly sliced
- 2 cloves garlic
- 1 28oz can fire roasted tomatoes
- 1 tsp cumin
- 1 tsp New Mexican red chili powder
- 1 tsp salt + ½ tsp pepper (& more to taste)
- 1 diced jalapeno
- 2 tbsp vegetable oil
- 1/4 tsp Mexican oregano
- 2 cups low sodium chicken stock
- 1/4 lime, juiced
- ½ lime sliced
- 1 handful chopped cilantro
Step 1
- Cook the rice as instructed. Prep the veges.
Step 2
- Begin by heating oil in a pot over medium heat. Next, sear the pork until it’s browned, then set it aside. Now, take another skillet and heat it over medium heat. Dry roast the onion slices and garlic until they become charred but not burnt. Remove the skillet from the heat, and then finely chop the charred onions.
- Combine the charred onions, garlic, cumin, chili powder, Mexican oregano, salt, and half of the tomatoes along with half of their juices in a blender. Blend until you achieve a smooth puree.
- Note: Place the tomatoes and their juices at the bottom of the blender to facilitate blending. If needed, add a small amount of water to assist the blending process.
Step 3
- Begin by heating oil in the skillet. Add the jalapeno and cook it until it becomes softened. Then, introduce the onion mixture and increase the heat to medium. Cook for 6-7 minutes, stirring occasionally.
Step 4
- Return to the pot, and combine the seared pork, chicken stock, and the remaining fire-roasted tomatoes (excluding their juices). Lower the heat to a simmer and cook until the pork becomes tender, which usually takes about 30-50 minutes.
- Afterward, add the beans, lime juice, cilantro, and season with salt and pepper to your liking. Allow it to simmer for an additional 5-10 minutes, or until the beans are heated through.
Step 5
- Serve with lime slices & cilantro. Enjoy!