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W e l c o m e... And Enjoy!

Sunday, May 2, 2010

Cinco de Mayo

As the Cinco de Mayo  holiday approaches, I rely on one of my favorite sources in cooking.....and that is FINE COOKING.    Anything I need is always available with them.   Here is my main dish choice for this year...along with fresh tortillas, guacamole and big pitchers of margaritas.  Hope your day is as special as we will enjoy.    

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Southwest Style Pork & Vegetables

Crockpot Method

4 lb pork shoulder/butt/loin
2  sweet potato; peeled
1 red pepper; sliced
1  onion; sliced
6 cloves garlic; minced
1 can fire roasted tomato puree
1  lime
1 T chipotle in adobo sauce
1 pickled jalapeno; chopped
1/4 c pickled jalapeno juice
1/4 c chopped cilantro
1/8 tsp cinnamon
1/2 tsp oregano
1 tsp cumin
2 tsp chili powder
  salt and pepper

Layer sliced sweet potato, red peppers, onion, then pork loin. Pour can of tomato puree over ingredients. Squeeze lime, add pickled jalapeno juice and chipotle in adobo sauce. Sprinkle with all spices, garlic, jalapeno and cilantro. Cook on high for six hours.

Notes:  Fine Cooking

** Exported from Now You're Cooking! v5.86 **

Along with the great dish, we enjoy this Mexican Brown Rice dish.  Nice accompaniment.  

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Mexican Brown Rice


1 cup brown rice
1 tablespoon extra virgin olive oil or butter
1 teaspoon cumin
1 teaspoon chili powder
1/2  onion, diced fine
1/2 teaspoon sea salt
1 3/4 cups water
1 tablespoon tomato paste or sauce

Here is another easy way to give brown rice exciting flavor. Serve with Black Bean Stew to make a complete vegetarian protein or cozy some next to fish tacos.

Rinse and drain rice. Heat oil in a 2 quart pot. Add cumin and chili powder and sauté for a few seconds. Add onion and salt and continue cooking until onion is soft. Add drained rice and stir well, coating rice. Now add water and tomato paste and bring to a boil. Lower heat, and simmer, covered until all of the water is absorbed (about 40 minutes).

Notes:  Cynthia Lair (Sasquatch Books, 2008)

Yield: 4 servings

Preparation Time:  50 mi

** Exported from Now You're Cooking! v5.86 **


Gary said...

Mr. Bill, just want to drop a comment on how much I have enjoyed trying many of the items you have posted. I can't wait to try this one as soon as the cilatro comes in down in the herb garden. Thanks for sharing - G

Mr. Bill said...

Hi Gary….I just ripped out a huge patch of old growth cilantro. Great season for planting here in East Tennessee. We have had quite a bit of rain which is unusual for here. May you be blessed with a great growing season.

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The Fine Art of Cooking involves personal choice. Many preferences, ingredients, and procedures may not be consistent with what you know to be true. As with any recipe, you may find your personal intervention will be necessary -- © WHStoneman 2017