30 pork roasted tomato avocado Recipes

ripe tomatoes (2 1/2 lb), garlic cloves, each cut into -thirds, chipotle chiles , canned in adobo sauce, olive oil, onions, diced, bulk chorizo sausage, apple cider vinegar, brown sugar, salt, adobo sauce , from the can of chipotle chiles, cinnamon stick, shredded roast pork or 1 lb shredded roast chicken, ripe avocado, thinly sliced, for garnish, red onion, sliced into rings, for garnish

lettuce, chopped, diced vine-ripened tomatoes or 1 -2 diced ripe roma tomato, diced ripe avocado, sliced green onion, fresh cilantro, minced, sliced black olives, italian dressing, fresh cilantro, minced, fresh lime juice, granulated sugar, fresh ground black pepper, fresh lime zest, skinless roasted rotisserie chicken (shredded or chunked) or 1 lb fresh ground poultry or 1 lb fresh beef ground beef or 1 lb cooked beef (shredded or chunked) or 1 lb cooked pork (shredded or chunked), cold water, fresh key lime juice, instant masa harina flour (el mexicana brand masa casera), instant onion flakes, ground cumin, instant chicken bouillon powder (knorr, not beef!), california chili powder (unseasoned), paprika, seasoning salt (lawry s brand), sugar, ground black pepper, garlic powder, fresh lime zest, ground oregano, flour tortillas (mission brand), cotija cheese (crumbled over garden salad mix, divided per serving), sour cream (over seasoned meat, divided per serving), hot canola oil or light olive oil, to crisp shells

heads garlic, extra virgin olive oil, hatch new mexico green chilies , roasted, peeled, seeded and chopped (also available frozen in the grocers freezer), kosher salt (or to taste), pork shoulder (cut in 2 inch pieces), black pepper, posole (cooked , takes hours) or 4 quarts canned white hominy (drained), dried mexican oregano, yellow onions, chopped, avocados, chopped, lemons, cut into 16 wedges, radish, thinly sliced, ripe tomatoes, chopped, head iceberg lettuce, shredded, mexican oregano, salsa, your favorite, sour cream, cheddar cheese, grated, pico de gallo

dried pinto beans, boneless pork loin roast (3 lb), water, chopped onion, garlic cloves, minced, ground cumin, chili powder, salt, dried oregano, chopped green chilies, corn chips, shredded cheddar cheese, diced avocado, diced tomatoes, chopped green onions, salsa

fire-roasted crushed tomatoes, divided, green bell pepper, chopped, green onion, chopped, fresh cilantro, chopped, jalapeno peppers, seeded and minced, fresh lime juice, salt & freshly ground black pepper, eggs, lightly beaten, tortilla chips, crushed, onion, minced, garlic cloves, minced, ground cumin, smoked paprika or 1 tsp chili powder, ground beef, ground pork, corn kernel, monterey jack pepper cheese, shredded (2 oz monterey jack with jalapeno), corn tortilla (for serving) (optional), sliced avocado, chopped green onion, chopped fresh cilantro, corn, lime wedge

this earthy-tasting , full-flavored pork and hominy stew originated in mexico, although it is now extremely popular in the american southwest. this stew is typically accompanied by an assortment of crunchy toppings (each in a small bowl) and warm tortillas. verde means green in spanish and green pozole, not surprisingly, is lighter and more refreshing than red pozole. green pozole is prepared with lots of cilantro, fresh jalapenos, and tomatillos. these ingredients are cooked for a very short time; the flavors are bigger, brighter, and fresher than pozole with red sauce. a slightly different set of garnishes accompanies green pozole as well: diced tomato, diced avocado, and minced jalapeno. in other words, forego the cilantro, oregano, and ancho chile puree garnishes suggested for pozole rojo., stew, bone-in pork picnic shoulder roast , (about 5 lb), salt and ground black pepper, vegetable oil, onions , chopped coarse (about 3 cups), garlic cloves , minced or pressed through a garlic press (about 5 tsp), chopped fresh oregano leaves , or 1 tsp dried mexican oregano, low-sodium chicken broth, hominy , white or yellow, drained and rinsed, verde sauce, tomatillos , husked, washed, and quartered, jalapeno chiles (medium) , stemmed, seeded, and chopped coarse, onion , chopped coarse, water, fresh cilantro leaves and stems (about 5 cups), limes , cut into quarters, head romaine lettuce , sliced crosswise into thin strips, radishes , sliced thin, onion , minced, fresh cilantro leaves , roughly chopped, fresh oregano , or dried mexican oregano, chopped, corn or flour tortillas , warmed

dried black beans , picked over to remove any stones, boneless pork shoulder , trimmed of extraneous fat and cut into 2-inch cubes, salt, fresh pork fat or 3 tbsp vegetable oil, white onions, thinly sliced (divided use ), diced tomatoes with juice, undrained (preferably fire-roasted), habanero pepper, stemmed, rice , preferably medium-grain, garlic cloves, peeled and finely chopped, ripe avocado, peeled, pitted and sliced for garnish, cilantro, for garnish, limes, quartered for garnish, xnipec salsa (recipe below ) (optional)

dried black beans (about 2 1/2 cups), boneless pork shoulder , trimmed of extraneous fat and cut into 2-inch cubes, salt, canola oil, white onions, thinly sliced (divided use ), diced tomatoes with juice, undrained (preferably fire-roasted), green chili, stemmed, rice , preferably medium-grain, garlic cloves, peeled and finely chopped, avocado (ripe, peeled, pitted and sliced for garnish ), cilantro, for garnish, limes (quartered, for garnish )