Mojo Pork Chili Recipes
MOJO PORK CHILI
Adapted from a Publix recipe, this is wonderful alternative to traditional chili. I serve this in either sourdough or pumpernickel bread bowls. The Zesty Wedge Salad is a perfect accompaniment to this dish. This goes together very quickly and is quite filling. While not spicy, you could easily change that by adding pepper sauce (or hot sauce) to your preferred level of heat.
Provided by Hippie2MARS
Categories Pork
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a large stock pot, saute the pulled pork and chopped onion in the canola oil 2-3 minutes until onions are soft.
- Stir in the broth, marinade, beans, and potatoes.
- Cover and simmer on low for at least 20 minutes.
- While the stew is simmering, chop the cilantro, olives and avocado and set aside.
- Cut the tops off the bread bowls and hollow out insides, taking care to leave a thick shell, then set aside.
- Stir rice into the chili and simmer for an additional 5 minutes.
- To serve, ladle chili into bread bowls, then top with chopped olives, avocados, and cilantro.
Nutrition Facts : Calories 379.6, Fat 13.7, SaturatedFat 2.6, Cholesterol 31.7, Sodium 704.9, Carbohydrate 42.6, Fiber 8.2, Sugar 2.3, Protein 22.3
SLOW COOKER MOJO PORK
A Cuban-style pork roast marinated and cooked low and slow. Normally bitter oranges are used but they can be hard to find. To make it easy I subbed limes and oranges, using both the juices and the zest. Serve with black beans and white rice for a complete meal. Plan ahead because this roast is marinated from 6 hours to overnight.
Provided by Yoly
Categories World Cuisine Recipes Latin American Caribbean
Time 13h25m
Yield 16
Number Of Ingredients 13
Steps:
- Score fat side of the pork in a crosshatch pattern, cutting about 1/8 inch deep. Season with salt and pepper. Set aside.
- Combine orange juice, lime juice, olive oil, cilantro, garlic, orange zest, lime zest, bay leaves, oregano, and cumin in a large resealable bag. Add pork butt and marinate in the refrigerator for at least 6 hours. Flip the bag over occasionally and rub over roast to evenly distribute marinade.
- Place roast and marinade in the slow cooker. Cook on Low until meat is fork-tender, 7 to 8 hours.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Transfer pork into a roasting pan, fat-side up. Broil until lightly browned and the skin has crisped, 4 to 5 minutes.
Nutrition Facts : Calories 313.6 calories, Carbohydrate 3 g, Cholesterol 64.9 mg, Fat 27.1 g, Fiber 0.3 g, Protein 14.9 g, SaturatedFat 8 g, Sodium 1535.9 mg, Sugar 1.4 g
MOJO PORK
Rob Rainford's cuban style pork on the grill... this citrusy and slightly spicy flavor makes for a nice change from the usual barbeque fare.
Provided by Whipper
Categories Pork
Time 28m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Puree the first 9 mojo marinade ingredients in a blender while slowly adding the olive oil. Season with salt and pepper.
- Transfer 1/2 cup of the mojo marinade into a container to keep in the fridge for later as a dipping sauce.
- Place the pork tenderloins in a ziplock bag and pour the remaining mojo marinade into the bag with it. Squeeze out the air, seal and place in the fridge overnight.
- Preheat grill to 350°F.
- Remove pork from marinade and remove excess marinade from it, then season with salt and pepper.
- Place the pork on the grill over direct heat and grill for 15-18 minutes, turning every 4 minutes for even gold browning.
- Remove pork from the grill and cover with aluminum foil and let rest for 10 minutes.
- Warm reserved mojo marinade to use as a dipping sauce.
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