SAUTEED CHILI PORK : MEXICAN FOOD RECIPE
If you’re looking for a slightly less expensive cut of meat, you could substitute ground pork, but the pork loin gives the dish a toothsome texture that would be a shame to lose.
11⁄2 cups dry white rice
1-pound pork loin
1 medium-sized yellow onion
2 cups canned pinto beans
2 tablespoons olive oil
1⁄4 teaspoon garlic powder
3⁄4 cup canned tomato paste
2 teaspoons salt
1⁄2 teaspoon dried oregano
1⁄2 teaspoon ground cumin
11⁄2 teaspoons medium-hot red chili powder
1. Bring 3 cups of water to a boil in a medium-sized pot. Add the rice; boil for 5 minutes. Reduce temperature to medium-low and simmer for 20 minutes. Drain off excess water.
2. Cut the pork into thin slices. Peel the onion and cut into 1⁄4-inch pieces. Rinse and drain the pinto beans.
3. Heat the oil to medium temperature in a large frying pan. Add the pork and cook until browned.
Add the onions, garlic powder, salt, oregano, cumin and chili powder; sauté lightly until the onions are soft and clear but not brown. Stir in the tomato paste and 1 cup of water.
4. Turn heat to low. Cover and simmer for 30 minutes.
5. Add the beans and stir lightly. Cover and simmer for 15 minutes longer.
6. Stir in the rice. Cook, uncovered, for 10 minutes.
Any Way You Slice It! To easily cut meat into small cubes or strips, thaw it only partially, then use a large kitchen knife and cut the meat as you would a brick of cheese. It should have about the same consistency.