PORK AND ANCHO STEW
Provided by Rachael Ray : Food Network
Categories main-dish
Time 3h50m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Add the anchos to a medium pot with the chicken stock, and bring to a simmer. Heat until the chiles are softened, about 15 minutes.
- Pat the meat dry and sprinkle with salt and pepper. Heat a large Dutch oven with the oil over medium-high heat. Brown the meat in batches and remove to a plate. Add more oil, as necessary. Add the garlic, carrots, bay leaves, onions, jalapenos, cumin, cloves and some salt and pepper. Cook partially covered for a few minutes.
- Puree the anchos and stock together. Add the ancho stock to the Dutch oven with the cinnamon stick, lime juice, tomatoes (mash up the tomatoes a bit). Stir in the cilantro and return the pork to the Dutch oven. Stir, cover and cook over low heat 2 1/2 to 3 hours until very tender, stirring occasionally. Remove the cinnamon stick and bay leaf. Cool completely and store in the refrigerator for a make-ahead meal.
- Reheat over medium heat. Serve with rice and jalapenos.
ANCHO CHILE-RUBBED GRILLED CORN
Grilled corn is one of the easiest way to do summer right. Some recipes will have you soak the corn in salt water before grilling, but for husked corn, this actually works against plumpness. This recipe can be kerneled and served on top of a burger or eaten straight off the cob, dressed in cilantro and crumbled cotija cheese.
Provided by Mathew Ramsey
Categories HarperCollins Corn Side Summer Grill Chile Pepper Lime Cilantro Cheese Sugar Conscious Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 7
Steps:
- Preheat a grill to medium-high heat.
- Put the ears of corn on the grill and cook until the kernels begin to char. Rotate the corn until all sides are slightly charred, 10-15 minutes.
- Remove the corn from the grill and allow to cool slightly. Cut the kernels off both cobs and transfer to a small bowl. Fold in the chile powder, lime juice, and butter until combined. Season to taste with salt and pepper. If you intend to eat your corn on the cob, butter each cob, liberally season with chile powder, squeeze with lime, and garnish with cilantro and cotija cheese. If using as a burger topping, serve warm.
GRILLED ANCHO-RUBBED FLANK STEAK (SBD PHASE 1)
When fresh poblano chilies ripen and dry, they're called anchos. You'll find ground ones in a well-stocked supermarket, or you can buy them whole and grind them in a spice grinder. Serve this tangy, mildly spicy steak with your favorite salsa.
Provided by eLLe-ious
Categories Meat
Time 35m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Heat grill or grill pan to high.
- Season steak with chili pepper and salt. Combine oil, lime zest, and lime juice in a shallow dish and stir to mix well. Add steak and turn to coat. Let marinate at room temperature for 15 minutes.
- Grill steak until desired doneness, about 4 minutes per side for medium-rare. Let stand 5 minutes before cutting into thin slices. Serve with lime wedges.
Nutrition Facts : Calories 301.5, Fat 16.4, SaturatedFat 6.2, Cholesterol 69.7, Sodium 237.3, Carbohydrate 0.3, Sugar 0.1, Protein 36.1
SLOW COOKER BARBECUE PULLED PORK
This slow cooker barbecue pulled pork is spice-rubbed for the best flavor.
Provided by Donna Mohr Bungo
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 11h45m
Yield 16
Number Of Ingredients 14
Steps:
- Mix paprika, brown sugar, chili powder, cumin, salt, black pepper, oregano, sugar, white pepper, and cayenne together in a small bowl.
- Massage spice rub into the pork roast. Wrap tightly in a double layer of plastic wrap; refrigerate for at least 3 hours.
- Unwrap the roast and place in the bottom of a lined slow cooker. Add water and liquid smoke. Cover and cook on Low until pork is fork-tender, 8 to 10 hours.
- Transfer roast to a cutting board; discard liquid in the cooker. "Pull" by tearing meat into thin shreds with 2 forks or your fingers. Discard fat.
- Place shredded meat back in the slow cooker; toss with 1 cup barbecue sauce, and heat on Low until hot, 30 to 60 minutes. Serve with remaining barbecue sauce.
Nutrition Facts : Calories 271.9 calories, Carbohydrate 16.4 g, Cholesterol 78.2 mg, Fat 12.6 g, Fiber 1.6 g, Protein 22.7 g, SaturatedFat 4.3 g, Sodium 1299.6 mg, Sugar 10.9 g
NEW MEXICO RUBBED PORK TENDERLOIN WITH BOURBON ANCHO SAUCE
by Bobby Flay. I had this meal at the Mesa Grill in Las Vegas and have made it for company several times since. Definitely do the sauce ahead of time - it takes a while to reduce down. I figured that into the prep time.
Provided by jenpalombi
Categories Pork
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- For Rub: Combine all ingredients in a bowl.
- Preheat oven to 400 degrees F.
- Heat olive oil in a medium saute pan, over high heat.
- Season pork with salt on both sides.
- Rub the pork evenly (and generously!) with the spice rub.
- Sear the pork on both sides until golden brown.
- Cook in the oven to medium doneness, about 10 minutes.
- For Sauce: Heat olive oil in a medium saucepan over medium-high heat.
- Add the onions and cook until soft.
- Add the bourbon and cook until completely reduced.
- Add the remaining ingredients and cook until reduced by half.
- Strain through a fine mesh strainer, return mixture to the pan, and cook to sauce consistency.
- Add the remaining 2 tablespoons of bourbon and cook for 2 minutes.
- Season with salt.
Nutrition Facts : Calories 771.1, Fat 21.2, SaturatedFat 5, Cholesterol 102.3, Sodium 1693.8, Carbohydrate 43.9, Fiber 3.6, Sugar 33.6, Protein 44
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