Tag Archives: pork

New Mexico Pork and Green Chile Posole

A traditional New Mexico posole' with pork and green chile #posole #pork mjskitchen.com

[Jump to the recipe]

After a brief week of warmer weather, winter returned and so did the desire for comfort food.  Upon the request of a visiting friend, I made this New Mexico pork and green chile posole.  This posole, like most posole dishes, is hearty, spicy and warms you through and through.  It’s made with pork shoulder and roasted green chile, and served with warm corn tortillas.  The only problem with this posole is making sure you have enough, because everyone is going to want seconds!

If you are unfamiliar with posole, click on the following link. What is posole?

Continue Reading →

Comments { 44 }

Pork Kabobs with Tomato Red Chile Jam

Pork kabobs marinated in tomato red chile jam | mjskitchen.com

 

A few weeks ago you were introduced to my Tomato Red Chile Jam, a sweet, spicy, and savory jam.  There are several ways to use this jam, but one of our favorites is as the marinade for pork kabobs.  If you already have made the jam, the marinade and the pork kabobs are so easy to prepare and grill.  As kabobs, the pork grills relatively quick and can be ready for the table within 45 minutes from applying the marinade.

Continue Reading →

Comments { 54 }

A Tantalizing Collection of Soups and Stews

A Tantalizing Collection of Soups and Stews @mjskitchen mjskitchen.com

When the cold weather just doesn’t want to go away, there is nothing better than a steaming bowl of soup or stew.  Below is a collection of soups and stews that will not only warm you up, but make you feel good from the inside and out.  And no matter what your diet – vegan, gluten-free, dairy-free or carnivore – you’ll find several soups to keep you warm, healthy and happy. Continue Reading →

Comments { 54 }

New Mexico Carne Adovada

New Mexico carne adovada or pork marinated and slow-cooked in red chile | mjskitchen

[Jump to the recipe]

I thought I would start the new year off with the most requested recipe of 2014 – Carne Adovada, pork marinated in New Mexico red chile – a relatively simple dish to make.  It takes about an hour’s worth of work on day 1, then a long braise on day 2.  Bobby and I made this for Christmas Day along with Green Chile, Corn, and Mushroom Tamales, roasted red chile tamales and a citrus salad. There was a lot of “Christmas” in this house with all of the red and green!

New Mexico carne adovada is a very meaty dish consisting of chunks of pork shoulder marinated for about 24 hours in a red chile sauce, then slow cooked in the oven for 2 to 4 hours depending on oven temperature and the amount of pork. This process yields tender pieces of pork that easily pull apart with a fork and that melt in your mouth, releasing the spicy, earthy goodness of New Mexico’s red chile.

Continue Reading →

Comments { 78 }

Southwestern Pork Stir Fry

A quick and easy stir fry dish with spicy pork and a variety of vegetables mjskitchen.com

 

“MMMMM, this is good!” is the common response to this meal.  It’s a response like this that ensures that I make again and again. 🙂  This Southwestern Pork Stir Fry can’t be any easier to make.  One can literally be ready to start eating in 30 minutes, making it a perfect weekday meal.  It’s got everything – protein, several vegetables, spice, and lots and lots of flavor.  For a really hearty meal, you can serve it with a carbohydrate of your choice.  I’ve served it with tortillas (flour or corn), cornbread, rice, and our favorite – creamy polenta (recipe below).

The following recipe serves two with a nice serving leftover for lunch the next day. To serve 4 to 5, just double the recipe and use a bigger skillet.  The cook times should remain pretty much the same. It’s that easy!

Continue Reading →

Comments { 63 }

Baked Pork Loin Chops

Fennel Coffee Brined Baked Pork Loin Chops #recipe @MJsKitchen

 

I guess you can tell by the picture that I’m not a vegetarian. 🙂  The other day I noticed that the Meat section of my Recipe Index was very short, so I decided it was time to post my Brined Pork Loin Chops recipe.  We love this recipe!  These pork loin chops are so easy to make and the flavor – well, you’ll just have to make them for yourself, and believe me, you won’t regret it!

I’ve always found pork to be the most difficult meat to cook perfectly. It’s so easy to overcook. I think many of us were raised eating rubbery pork chops that had been cooked to death, so they had to be smothered in gravy to be palatable.  It has taken me a while, but I’ve finally learned how to cook the perfect, juicy pork chop. It’s easy when you use a meat thermometer. Imagine that!

Continue Reading →

Comments { 56 }