Super Nachos

1 pound sausage, chopped into small pieces
3/4 pound hamburger
1 medium onion, diced
1 10 ounce can refried beans
2 to 3 cups shredded Cheddar cheese
taco sauce
1 4 ounce can green chilies
nacho chips

Saute sausage and remove oil, brown hamburger and onion. Spread refried beans on nachos, top with meat mixture; sprinkle with chopped chilies, cover with cheese and drizzle with taco sauce. Bake at 400F for 20 minutes. Garnish with parsley, chopped olives, a mound of guacamole or sour cream in middle of nachos.

Fiesta Pork

2 butterfly pork chops
5 tablespoons olive oil
3 whole cloves garlic, peeled
1 6 ounce can tomato paste
1 15 ounce can tomato sauce
1 15 ounce can drushed tomatoes
1 tablespoon dry parsley
1/2 teaspoon garlic salt
1/8 teaspoon black pepper
1/4 teaspoon cumin
2 1/2 cups salsa
1/4 cup sour cream
2 medium onions
3 tablespoons sweet red pepper
1 pound bag frozen corn
15 ounce can black beans
1 cup prepared Minute Rice

In a medium nonstick pan, heat oil. Add cloves of whole garlic and 1 medium onion cut in quarters. Simmer until garlic and onion are light brown. Remove garlic and onion from pan and discard. Place pork in pan with oil and simmer on medium heat until both sides are brown. Remove pork from pan. Add tomato paste to remaining oil. Simmer paste and oil on low, stir occasionally. Add garlic, black pepper, cumin, parsley and 1 1/2 cups of salsa to tomato paste. Simmer for 10 minutes. Add tomato sauce, 1/2 medium chopped onion and crushed tomatoes. Add pork back into pan. Simmer for 1 1/2 hours, stirring occasionally. After pork has simmered 1 1/2 hours at about 170F, remove pan from heat. Add 2 cups of red sauce from pork into a medium size pan. Add corn, onion, red pepper, black beans, salsa and rice. Simmer for 15 minutes, stir in sour cream into mixture. Serve pork with a side serving of corn, rice and black bean relish.

Garden Fresh Pork Fajitas

1 pound boneless pork tenderloin, cut into thin strips
1/4 cup reduced fat Italian dressing
1/2 medium onion, sliced
1 cup sliced bell pepper
1/2 teaspoon garlic powder
2 tablespoons lemon juice
4 8 inch flour tortillas, warmed

In resealable plastic bag, combine pork strips and dressing. Refrigerate several hours or overnight. Drain off liquid. Heat a 12 inch nonstick skillet over medium high heat; stir fry pork and onion slices for 5 minutes. Stir in peppers and cook 5 more minutes. Add garlic powder and lemon juice; toss to coat. Serve in warm tortillas.

Mexican Pork Chops
Chuletas de Puerco con Chile Verde

4 pork chops, 3/4 inch to 1 inch thick
pinch salt and pepper
1/4 cup flour
1 tablespoon cooking oil
3/4 cup onion, finely chopped
1 cup diced green chiles, a 7 ounce can
2 cups Mexican style sliced stewed tomatoes, a 14.5 ounce can
2 teaspoons dried oregano, crushed
2 teaspoons onion powder
1/2 teaspoon garlic powder
1 oven bag, 14 X 20

Preheat oven to 275F. Sprinkle pork chops with salt and pepper; dredge in flour to coat. Heat oil in skillet and lightly brown pork chops on both sides. Place baking bag on 11"x15" baking tray or in shallow baking dish of the same size. Lay pork chops at the closed end of the baking bag and roll the top of the baking bag back to expose the chops; spoon chopped onion and diced green chiles onto the top of each of the pork chops, covering evenly. Sprinkle covered chops with oregano, onion powder, and garlic powder. Spoon stewed tomatoes into spaces between covered pork chops. Elevate open end of baking bag, gradually pour liquid from stewed tomatoes into bag, then secure open end of bag with nylon tie. Puncture top of baking bag with four small holes. Place tray or dish with baking bag and contents in oven and bake at 275F for three hours. Spoon sliced tomatoes and liquid from baking bag onto tops of pork chops when serving. Serves 4.

Peachy Salsa Pork

1 1/2 pounds boneless pork
1 envelope taco seasoning mix
1 tablespoon oil
1 cup salsa
4 tablespoons peach preserves
hot cooked rice

Slice the pork into thin strips and place in a bowl. Add the dry taco seasoning mix, and toss to coat. Heat oil in skillet, and add pork, stirring until browned. Drain. Add salsa and peach preserves to the skillet. Stir to mix well, and lower heat. Simmer gently, partially covered, for about 15 minutes. 6 servings.

Porcine Champeaus served with Apricot Salsa

Porcine Champeaus:
1 pound boneless pork loin, sliced 1 inch thick
2 cups cherry cola
3 tablespoons instant meat tenderizer
3 tablespoons dry mustard
1 6 ounce can apricots
1/2 cup sugar
1 package puff pastry
1 egg

Thaw puff pastry for 20 minutes. Cut into circles and brush with egg mixed with 1 tablespoon of water. Bake at 400F for 20 minutes or until golden brown. Marinate pork loins for 20 minutes in cherry cola. Remove from cola. Sprinkle and rub evenly with meat tenderizer and dry mustard. Puree apricots and blend with 1/2 cup sugar. Spoon over pork loins. Bake at 350F for 30 to 45 minutes or until a meat thermometer registers 160 degrees. Remove from oven. Place on a serving dish and top with puff pastry. Garnish as desired. Serve with apricot salsa.

Apricot Salsa:
1/2 cup apricot preserves
1/4 chopped green onions
1/4 cup finely chopped jalapeno peppers
1 tablespoon lemon juice
1 teaspoon lemon peel
1 teaspoon mincedgarlic
1/4 teaspoon ginger
1/8 teaspoon salt

Combine the ingredients together in a bowl and serve with Porcine Champeaus.

Tex Mex Pork Chops

4 boneless pork loin chops
1 tablespoon vegetable oil
1 1/2 cups chunky salsa
1 4 ounce can diced green chilies
1/2 teaspoon ground cumin

Heat oil in a large skillet over medium-high heat. Brown chops on one side for 3 minutes, turn and cook for 2 minutes. Remove chops from pan and drain fat. Add salsa, chilies and cumin to skillet and stir. Add pork chops to sauce, lower heat, cover and simmer for 10 minutes, turning once halfway through. Serve with rice or noodles. 4 servings.

From: <NOBR>Jolene·</NOBR>

Sent: 1/18/2004 6:53 AM

Chalupa 1 lb Dry pink beans 3 lb Pork roast 1/2 c Chopped onion 2 Cloves garlic, minced 1 T Salt 2 T Chili powder 1 T Cumin 1 ts Oregano 1 cn (4-oz.) chopped green chilies Corn chips Sort and rinse beans. Put all ingredients except corn chips in dutch oven, an electric crockery cooker or heavy kettle. Add 7 cups water. Cover and simmer about 5 hours, or until roast falls apart and beans are done. Uncover and cook about 1/2 hours to desired thickness. Serve with corn chips and pass condiments for choice of toppings: (chopped tomato, avocado, onion, shredded lettuce, grated cheddar cheese, taco sauce or other hot sauce).

From: <NOBR>Shirley©1</NOBR>  (Original Message)

Sent: 8/27/2008 10:08 PM

Peachy Salsa Pork 1 1/2 pounds boneless pork 1 envelope taco seasoning mix 1 tablespoon oil 1 cup salsa 4 tablespoons peach preserves hot cooked rice Slice the pork into thin strips and place in a bowl. Add the dry taco seasoning mix, and toss to coat. Heat oil in skillet, and add pork, stirring until browned. Drain. Add salsa and peach preserves to the skillet. Stir to mix well, and lower heat. Simmer gently, partially covered, for about 15 minutes. 6 servings.

From: <NOBR>Shirley©1</NOBR>  (Original Message)

Sent: 8/27/2008 10:06 PM

Peppered Pork Roast with Cherry Salsa 1/2 cup chopped onion 1/2 cup chopped bell pepper 1/2 cup chopped green chilies 1/2 cup dried cherries 1/2 cup cherry jam 1 1/2 tablespoons vinegar 1 1/2 tablespoons chopped cilantro 1 to 2 tablespoons cracked black pepper 2 teaspoons garlic salt 3 pound boneless pork loin roast Preheat oven to 250F. Rub pepper and garlic salt into pork roast, covering all surfaces. Place pork in a shallow pan and roast for 1 hour or until internal temperature reached 155 to 160F. Slice and serve with cherry salsa. To make cherry salsa, combine onion, bell pepper, cherries, jam, vinegar and cilantro. Mix well. Cover and chill several hours or overnight.

From: <NOBR>Shirley©1</NOBR>  (Original Message)

Sent: 8/27/2008 10:02 PM

Mexican Pork Chops Chuletas de Puerco con Chile Verde 4 pork chops, 3/4 inch to 1 inch thick pinch salt and pepper 1/4 cup flour 1 tablespoon cooking oil 3/4 cup onion, finely chopped 1 cup diced green chiles, a 7 ounce can 2 cups Mexican style sliced stewed tomatoes, a 14.5 ounce can 2 teaspoons dried oregano, crushed 2 teaspoons onion powder 1/2 teaspoon garlic powder 1 oven bag, 14 X 20 Preheat oven to 275F. Sprinkle pork chops with salt and pepper; dredge in flour to coat. Heat oil in skillet and lightly brown pork chops on both sides. Place baking bag on 11"x15" baking tray or in shallow baking dish of the same size. Lay pork chops at the closed end of the baking bag and roll the top of the baking bag back to expose the chops; spoon chopped onion and diced green chiles onto the top of each of the pork chops, covering evenly. Sprinkle covered chops with oregano, onion powder, and garlic powder. Spoon stewed tomatoes into spaces between covered pork chops. Elevate open end of baking bag, gradually pour liquid from stewed tomatoes into bag, then secure open end of bag with nylon tie. Puncture top of baking bag with four small holes. Place tray or dish with baking bag and contents in oven and bake at 275F for three hours. Spoon sliced tomatoes and liquid from baking bag onto tops of pork chops when serving. Serves 4.

From: <NOBR>BettyGa1</NOBR>

Sent: 8/27/2008 6:46 PM

Pork In Red Chili Sauce - serves 4 3/4 pound lean pork, cut into 1-inch chunks 3 tablespoons roasted chili powder 3 cloves garlic, coarsely chopped 1 teaspoon dried oregano 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground cumin 3 cups beef stock 4 large flour tortillas Heat a well-seasoned cast-iron skillet, then add pork. Saute pork until brown, about 10 minutes. Combine chilli powder, garlic, oregano, cinnamon, cloves, cumin, and 1 cup stock in a food processor or blender and process until ingredients form a smooth paste. Drain fat from the skillet if necessary, then add the puree. Saute over medium heat, stirring with a spatula, until it darkens a bit, about 4 minutes. Pour in the remaining 2 cups of stock and bring to a boil. Reduce heat, cover loosely with crumpled foil, and simmer, stirring occasionally, until pork is very tender. about 50 minutes (If the sauce becomes too thick, pour in a bit more stock or water.) Serve hot with tortillas.

From: <NOBR>MzMaryFran©</NOBR>

Sent: 8/28/2008 2:46 PM

CHILI RUBBED PORK LOIN 3 dried Ancho chilies 2 dried Chipotle chilies 1 teaspoon minced garlic 1 tablespoon lard 1 tablespoon ground cumin A pinch of ground cloves 2 teaspoons salt 1 teaspoon ground black pepper 1 1/2 to 2 pound boneless pork loin 1 medium white onion Soak clay pot for 15 minutes (can also do in regular pot). Preheat the oven to 200F. Toast the chilies in the oven for 3 minutes. Turn off the oven to let cool. Let the chiles cool and then remove the seeds from the chilies. Put the chilies in a bowl and cover them with hot water. Let them soak for about 15 minutes. Put the softened chilies in the bowl of a food processor and add the garlic, lard, cumin, cloves, salt, and pepper. Pulse the machine to make a rough paste. Rub the paste over the pork loin. Cover the loin and refrigerate it for 8 hours, removing it 1 hour before cooking. Slice a medium white onion. Make a bed of half the slices of onion in the clay pot. Lay the pork loin on the bed. Cover the pork with the remaining onion slices. Put the top on the pot. Put the pot in a cold oven, turn the heat up to 300 degrees. Once the oven is hot, cook the pork for 1 hour. Remove the pot and let it stand for 10 minutes. Remove the pork from the pot, slice and serve.

From: <NOBR>lindah©</NOBR>  (Original Message)

Sent: 9/16/2008 11:18 PM

Savory Sausage Empanadas 1/2 lb. bulk sausage 1/2 med. onion, finely chopped 1 t. garlic powder (or 2 cloves minced garlic) 1 t. oregano 1 t. ground cumin 1/2 c. chopped pimento-stuffed olives 1/2 c. raisins 2 eggs, separated 1 pkg. refrigerated pie crusts (2 crusts) Preheat oven to 400 degrees. In skillet, crumble sausage. Add onions and spices and cook until sausage is no longer pink. Drain. Add olives and raisins. Beat egg yolks and add to mixture. Set aside. Unfold pie crusts and cut into rounds using a 3" biscuit cutter or an inverted glass that is about 3" in diameter. (I can usually get 8 or 9 rounds per pie crust). Place about 2 teaspoons of the sausage mixture into the center of each round. Carefully fold the round in half (like a taco) and press to seal the edges. Use the end of a fork to create a decorative edge. Brush the empanadas with beaten egg whites. Bake for 10-12 minutes or until golden brown. Serve warm.

From: <NOBR>MzMaryFran©</NOBR>

Sent: 10/1/2008 11:23 AM

Southwestern Skillet Dinner Makes 6 servings 1 lb. boneless pork loin, cut into 3/4 inch cubes 1 tsp. chili powder 1 tsp. ground cumin 1/4 tsp. ground red pepper 2 tsp. vegetable oil 1 3/4 cups chicken broth 1 cup uncooked rice 2/3 cup diced green pepper 2/3 cup onion 1/2 cup shredded Monterey jack cheese 1/2 cup shredded Havarti cheese 2/3 cup chopped tomato In medium bowl, coat pork cubes with mixture of chili power, cumin and red pepper. Warm oil in large skillet over medium heat. Add pork cubes and brown. Add chicken broth, rice, green pepper and onion. Bring to a boil; stir once or twice. Lower heat to simmer and cover with tight fitting lid. Cook 15 to 20 minutes or until rice is tender and liquid is absorbed. Sprinkle with cheeses and tomato. Cover for 1 to 2 minutes, or until cheese melts. Serve immediatel