Pork & Black Bean Burritos

 

Shredded pork spiced with:

Chimayo Holy Chile

Chipotle Powder

Black Pepper

Garlic

Smoked Sea Salt

Cumin

Cook in broth with spices 45 minutes.

Saute ½ cup chopped onions in olive oil, add one large can black beans (drained and rinsed), add ¾ cup broth from pulled pork. Heat until hot through and some of the broth is absorbed. Mash beans until most are broken but not totally smashed.

Grease a 13-x9-inch dish. Spread ¼ of a can of green enchilada sauce across the bottom of the dish.

Using extra large, thin flour tortillas spread a scoop of beans down the center – about 2-inches wide. Cover beans with ½ cup spiced pork, sprinkle with shredded Mexican 4-cheese mix. Fold ends towards filling and roll. Place in greased baking dish with seam side down. Top with the remaining green enchilada sauce and the rest of the shredded cheese. Bake in 350° oven, uncovered for 25-30 minutes. Serve with guacamole and sour cream.

Nancy’s Notes: This recipe evolved from my expectations and didn’t disappoint. The burritos were good enough to take the time to write down the procedure.

Oaxacan Pork Tenderloin

From: Colorado Classique – Junior League of Denver, page 166

2 1-pound Maverick Ranch Naturally Raised Pork Tenderloins

2 teaspoons sea salt

2 teaspoons black pepper

2 cups orange juice

Sauce

3 tablespoons olive oil

¼ cup minced shallots

1 cup dry white wine

2 cups orange juice

1 ½ cups chicken broth

¼ cup chopped fresh cilantro

2 tablespoons chopped fresh chives

½ tablespoons minced canned chipotle peppers in adobe sauce, optional

¼ cup toasted pine nuts

Finely grated zest of ½ lemon

Season tenderloins with salt and pepper. Place in a plastic bag with orange juice and marinate at least 6 hours or overnight.

For the sauce, heat olive oil in a medium saucepan. Add shallots and sauté until soft. Add wine and boil for 10 minutes or until reduced to a glaze. Add orange juice and broth and boil 20 to 40 minutes or until reduced by ½ cups.

When ready to cook, preheat grill to medium heat. Drain pork and pat dry. Grill pork, turning often, until meat reaches desired doneness, about 25 to 30 minutes for medium. Remove from grill and let stand for 5 minutes.

To serve, reheat sauce and add cilantro, chives and chipotle peppers. Slice pork and arrange on a platter. Pour sauce over sliced pork and top with pine nuts and lemon zest.

Nancy’s Notes: Made Nov. 2, 2009 – we all liked. Nice presentation with a spicy bite in the sauce. I rubbed the meat with Guy’s seasoning (from Houston, Texas) before marinating in the orange juice.

The Santa Fe Cooking School markets a minced chipotle in adobo that is much easier to use that the products available in most markets.

Pork Chops and Sliced Apple

From: Art of Cooking – The Junior League of Ogden (Utah)

6 pork chops

2 ½ cups sliced apples

2 tablespoons flour

2 tablespoons brown sugar

¼ teaspoon salt

½ teaspoon cinnamon

1/3 cup boiling water

Brown pork chops on all sides and place in ovenproof baking dish. Combine all ingredients (except for water) and pour over chops. Then pour boiling water over top. Cover and bake at 300 degrees for 2 hours.

Kids love this recipe. – so says the cookbook

Nancy’s Notes: This was not a success.The idea seemed right but was not successful when I tried it. I think there could have been a number of reasons – too much water, letting the finished dish sit overnight with the foil covering on, the variety of apple I used (Fuji). I might try again sometime.