Best 4 Pork Roll Mexican Style Rollo De Puerco A La Mexicana Recipes

MEXICAN PORK CHOPS (CHULETAS DE PUERCO A LA MEXICA

Steps:

• 1. Trim fat from pork chops. Heat 1 Tbsp. oil in skillet and brown pork on both sides about 5 minutes over high heat. Remove meat and drain fat.
• 2. Mix the diced green chilies, chopped tomatoes, undrained corn and undrained kidney beans, the rice, salt and pepper in a skillet. Bring to a boil for 1 minute. Put in a 9 x 13 inch baking dish and put pork chops on top. Cover with foil, bake in oven at 350. Uncover and bake 10 more minutes til rice is cooked.

ASADO DE PUERCO (MEXICAN PORK STEW)

Steps:

• Combine pork cubes, 1/2 cup water, and 1/2 teaspoon salt in a Dutch oven. Cover and cook over medium heat for 20 minutes, stirring every 5 minutes. Uncover, increase heat to medium-high and cook, stirring constantly, until water evaporates. Continue cooking until the pork browns in its rendered fat, 15 to 20 minutes.
• Meanwhile, cut tops off the dried chiles and remove seeds. Heat chiles in a large skillet over low heat until they start to soften. Do not toast. Place chiles in a bowl of hot water and soak for 20 minutes.
• Remove pork and set aside. Do not wash, wipe out, or clean the Dutch oven.
• Transfer chiles to a blender, reserving soaking water. Add cilantro, chicken bouillon, peppercorns, garlic, cinnamon stick, Mexican oregano, thyme, cumin seeds, bay leaves, and cloves. Pour in 1 cup soaking water and blend until smooth. Add 1 more cup soaking water, season with salt, and blend until completely smooth.
• Melt lard in the Dutch oven. Carefully add blended chile mixture and scrape up all browned bits. Bring to a boil and add pork. Reduce heat and cover partially, leaving about 1 inch open. Simmer, stirring occasionally, until sauce has thickened and reaches the desired consistency, 15 to 20 minutes.

PORK ROLL MEXICAN STYLE (ROLLO DE PUERCO A LA MEXICANA)

Steps:

• Char the Poblano chilies over a gas flame until blackened on all sides.
• Place them in a plastic bag and let stand for 10 minutes to steam.
• Peel and core the Chilies.
• Remove seeds, rinse and pat dry.
• Cut Poblanos into thin strips, set aside.
• Cut the porkloin in half lengthwise, cutting to-but not through-other side; open halves, laying the pork flat.
• Cut each half lengthwise, cutting to-but not through-other side; open halves, laying pork flat.
• Distribute the Poblano strips and cheese evenly over the pork; roll lengthwise and tie with kitchen twine.
• Heat oil in a large dutch oven and brown pork roll on all sides; set aside.
• Saute carrots, onion and celery in the dutch oven until softened, about 10 minutes.
• Add bay leaves, salt and pepper to taste.
• Place pork on top of the vegetables and cover with water.
• Simmer until tender (there was not length of time given - I'm guessing at least 1 hour and maybe up to 2 hours - let me know what works when you try it please). (One review suggested 1 hour 15 minutes).
• Add the tomato puree to the cooking liquid and continue cooking for 15 minutes.
• Slice pork and arrange on a platter.
• Pour the sauce with the vegetables over the meat.
• Serve with white rice.

MEXICAN PULLED PORK

Steps:

• Place pork, 1/2 cup water, vinegar, and salt in a large saucepan. Simmer, covered, until all the liquid has cooked off and the pork cooks in its own rendered fat, 45 to 50 minutes. Add lard if there is not enough fat, so pork cooks to a golden brown. Set aside.
• Place the guajillo and ancho chiles in a small saucepan with 1 cup water. Cover and cook over low heat for 10 minutes. Transfer to a blender and add parsley, garlic, oregano, and cumin; puree.
• Add the pureed mixture to the pork. Bring to a boil, then lower the heat and simmer, covered, until the pork is tender and can easily be cut with a fork, about 1 hour. It may be necessary to add another cup of water to the pan, depending on the tenderness of the meat.
• Let pork rest for 15 minutes. Shred with 2 forks.