19 April 2009

chile pork

#16 of 50. I originally found this on AllRecipes, but I used some suggestions in the comments rather than the directions in the original recipe, so this is how I did it.

And let me just take a moment to vent that I have discovered one of the possible reasons for the high obesity rate in Mississippi - the cuts of meat SUCK! I went to the nice grocery store (because the only other "decent" option for food in this town is Walmart) to shop and got regular pork chops. SO fatty! The longest part of prepping this meal was extracting the meat from the bone and fat. When I finally had it cleaned and ready to cook, the pile of bone and fat was almost as big as the pile of meat. I lost almost half of what I paid for because it was garbage. That completely ticked me off. I've noticed that I have to trim fat off chicken breast as well ... where oh where is Costco and their nice meat? Oh yeah. 200 miles away in freaking Memphis. I'm planning a temple trip up to Memphis to go to a new temple (for us) ... and because I want to go to Costco!

Anyway ...

1 lb. pork cut into bite-size pieces (or you could do this with chicken)

Sprinkle over the meat and stir around to make sure the meat is coated the following spices:

1 Tbl. chili powder
1 tsp. salt
dash of pepper
1 tsp. cumin
1/2 tsp. coriander
1 clove garlic, crushed

Let it sit in the fridge for 45 minutes. Put a thin coating of olive oil in the bottom of a 9X13 pan so the meat doesn't stick, and spread the meat out in the pan so it's one layer deep. Cover it with foil and bake at 325 for 45 minutes.

Eat with corn tortillas and guacamole, and whatever veg toppings you like on your tacos. You could also put the pork on rice.

1 comment:

Lauren Baugus said...

oooh...this one sounds particularly awesome. We love Mexican food at our house! And I don't know what grocery store you hit, but when I want nice meat I go to Publix. I can't usually shop there because it's too expensive, but they cut your meat to order and will trim it up for you; I did that with some lamb last week.