Southwestern Pork Pasta Recipes

SOUTHWESTERN PORK & PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook pork in oil in batches until no longer pink; return all to the pan. Add onions and garlic; cook 1 minute longer. Stir in the tomatoes, beans, corn, salsa and spices. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes., Combine the cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Drain pasta; add to pork mixture and toss to coat., Serve desired amount of pasta with sour cream. Cool remaining pasta; transfer to freezer containers. Cover and freeze for up to 3 months., To use frozen pasta: Thaw in the refrigerator. Place in an ungreased shallow microwave-safe dish. Cover and microwave on high until heated through.

SOUTHWESTERN PORK CHOPS

Steps:

• In a large skillet, saute onion in 1 tablespoon oil for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, beans, broth, chili powder, oregano, cumin and pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through. , Meanwhile, in another skillet, brown pork chops on both sides in remaining oil over medium-high heat. Sprinkle with salt and pepper. Pour tomato mixture over chops. Cover and simmer for 10-15 minutes or until a thermometer reads 160°. Using a slotted spoon, serve over rice. Sprinkle with cilantro if desired. Freeze option: Cool pork chop mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in pork reads 165°, stirring occasionally and adding a little broth or water if necessary. Serve as directed.

SOUTHWESTERN PORK AND PASTA

Steps:

• Cook pasta according to package instructions. Meanwhile, in a Dutch oven, cook pork in oil in batches over medium heat for 6-7 minutes or until juices run clear; return all to the pan. Add onions and garlic; cook 1 minute longer. Stir in the tomatoes, beans, corn, salsa and spices. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
• Combine the cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Drain pasta; add to pork mixture and toss to coat.
• Serve desired amount of pasta with sour cream. Cool remaining pasta; transfer to freezer containers. Cover and freeze for up to 3 months.

SOUTHWEST PASTA BAKE RECIPE

Steps:

• Preheat the oven to 350 degrees.
• Heat a large skillet over medium heat. Add your ground turkey, garlic, and onion and cook until meat is browned and onions are soft. Drain grease. Then add salsa, tomato paste, and tomato sauce to the meat mixture.
• Cook for a 2 minutes then add your spinach, corn, black beans and taco seasoning and cook for another 2 minutes.
• In a separate pan, cook your pasta per package instructions.
• In a 9 x 13 inch pan, add your noodles and meat sauce and mix well.
• Bake for 20 minutes, sprinkle shredded mozzarella over top of the dish and continue baking for 5 more minutes.

SOUTHWESTERN PASTA

Steps:

• Peel sweet onions and cut into slices about 1/4-inch thick; separate slices into rings.
• In a large deep skillet, heat olive oil over medium-low heat. Add onions, chicken, cumin, chili powder, salt and cayenne pepper and cook, stirring occasionally, until onions are soft and golden, about 25 minutes.
• Stir in the tomatoes, corn and chiles and cook 2 minutes longer.
• Pour in the chicken stock and increase heat to high. Cook, stirring occasionally, until the sauce thickens slightly, 5 to 10 minutes.
• Combine the sauce, cooked pasta, cilantro and goat cheese, stirring and tossing to soften the cheese.

SOUTHWESTERN PORK TENDERLOIN

Steps:

• Place pork in a medium bowl. Add cumin, garlic powder, oregano, salt, and pepper; mix to combine.
• Mix water and tomato paste in a small bowl; pour over pork and mix well. Refrigerate for 20 minutes.
• Heat oil in a large skillet over medium-high heat. Place pork in skillet and brown on all sides, 5 to 8 minutes. Add bell pepper and jalapeno pepper. Cover and cook until peppers are crisp tender and pork is cooked through, about 5 minutes. Add tomato, green onions, and cilantro; cover and cook until heated through, abut 1 minute.

SPICY SOUTHWESTERN PASTA

Steps:

• Brown onions and garlic in large skillet over medium heat, using a little water or a small amount of oil.
• Add crushed tomatoes, cumin, salt, pepper, chili powder, oregano and pepper flakes.
• Mix well and bring to a simmer.
• Reduce heat to low and cook, covered for about 15 minutes.
• Add green chiles, red peppers, beans and corn. Mix well and cook for 5 more minutes.
• Remove 1/2 cup of the mixture from the pan, mix it with the sour cream and then add this mixture back into the pan and mix well.
• To serve, place 1 cup of cooked pasta on each plate and top each serving with about 1 cup of the sauce.
• Top with 3 tablespoons of the grated cheese.
• I often combine the last steps and mix 2 or 3 cups of cooked pasta and the cheese right in with the sauce and serve the whole meal right out of the skillet.

SOUTHWESTERN VEGETARIAN PASTA

Steps:

• Heat oil in a large, deep skillet. Saute onion, green pepper, garlic, chili powder and cumin. Stir in tomatoes, chickpeas and corn. Reduce heat to low and simmer 15 to 20 minutes, or until thickened and heated through.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
• Combine pasta and sauce. Sprinkle each serving with Monterey Jack cheese.

ROAST LOIN OF PORK WITH SOUTHWESTERN SAUCE

Steps:

• Preheat the oven to 475 degrees.
• Rub the pork all over with the cut clove of garlic. Discard the garlic. Set the meat on a rack in a roasting pan.
• Remove the stems from two anchos and place the chilies in a blender jar. Chop and grind them to a fairly fine powder. Transfer this to a small mixing bowl.
• Stir in the chili powder, cayenne, oregano, thyme, cumin, garlic powder, coriander and celery salt. Stir until completely mixed. Remove a half-cup of the mixture and set aside for sauce. Rub the remainder all over the roast to coat completely.
• Set the roast in the oven and cook for 30 minutes. Transfer the meat from the oven onto a wire rack to cool for 30 minutes. It will still be raw in the center, but the cooking will be finished later; this cooling period will guarantee even cooking and very tender meat. Reduce the oven temperature to 375 degrees.
• While the roast is cooking, start the sauce. Cook the bacon in a large skillet over low heat to render the fat. Remove the bacon from the pan and reserve. Drain off all but about two tablespoons of the fat. Add the minced garlic and saute for one minute. Add the red and green peppers, poblano, ancho, tomatoes and onion. Sprinkle the reserved spice mixture over the vegetables and cook over medium heat, stirring frequently, until they are soft, about 15 minutes. Pour the red wine over the vegetables and cook until the mixture is reduced to just a glaze. Pour in the veal stock and continue cooking over medium heat until the liquid is reduced by about half, about 15 minutes. Crumble the reserved bacon into the sauce. Keep it warm while finishing the roast.
• Return the pork roast to the oven at 375 degrees. Cook 20 to 25 minutes, until a meat thermometer inserted in the center reads 137 degrees. Remove from the oven and transfer to a rack. Let cool slightly before slicing into medallions.
• Serve the roast on a pool of the vegetable sauce, with corn pudding on the side.