Thursday, November 14, 2013

Michael’s Hot ‘n Sweet Chile Pork

We’ve all eaten Tex-Mex food, a style of eating that is not quite firmly in one cuisine or the other. Michael’s awesome take on pork is Tex-Asian cooking at its finest. Make a big pot and enjoy. (picture coming soon!)

The nutrition facts were created at Calorie Count!

Michael’s Hot ‘n Sweet Chile Pork 


1-1/2 - 2 lbs. lean, trimmed pork chunks
1 packet of your favorite Taco seasoning (rec. Lawry's or Old El Paso)
1/2 yellow onion, peeled and coarsely chopped
1  med. clove garlic, minced
2 Tbsp. good olive oil
2- 3 cups good quality bottled red chili salsa (chunky is best; rec. Pace Chunky Medium or Hot)
2/3 cup of good peach jam
4 - 6 cups jasmine rice, cooked
salt and pepper to taste
a dash or two of cayenne pepper (optional, for real spice fans!)


Begin cooking the rice per cooker instructions or your usual method.

Empty the contents of the taco seasoning packet into a large freezer bag.  Add the trimmed pork chunks, seal the bag and shake, to thoroughly coat the pork.  Set aside.

In a large nonstick skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and garlic, and sautee until the onion begins to look translucent.  Raise the heat level a bit, add the spice-coated pork.  Cook over medium heat for four to six minutes, until the pork is well browned on all sides.

Once the pork has browned, remove from heat and use a large spoon to remove as much of the pork fat as possible. 

Return the meat to the burner and add the salsa and peach jam, mixing thoroughly.  (Add salt and pepper to taste, and the cayenne, if desired.)  Cover the pan and simmer the meat/salsa mixture for five or ten minutes, stirring occasionally to prevent sticking.

Serve over hot rice.  Goes well with steamed or sauteed yellow squash or zucchini, carrots, green beans, or garden salad.

Serves six.

1 comment:

  1. Michael, I made this tonight and it was superb!