Michael's Chile Pork with Rice
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Michael Jones
Today's posting of the Mexican Meatloaf, with apricot jam as one of the ingredients, prompted me to post this, one of my favorite quick chili pork recipes. SCHLUUURP!

1 lb. pork roast, cut in 1 to 2 inch cubes
1 pkg. taco seasoning (rec: Old El Paso)
1/2 large onion, chopped
1 clove garlic, minced
3 Tbsp. good olive oil
3 heaping Tbsp. peach jam
1/2 tsp. cayenne (optional)
12 – 16 oz. your favorite bottled salsa, medium or hot
salt, to taste
3 cups cooked jasmine rice

Place the pork chunks, cayenne, and taco seasoning into a large plastic bag. Seal the bag and shake so that the seasoning and pepper uniformly coats the pork.

Heat the oil in a large skillet over medium-high heat. Add the onion and garlic and sauté for two minutes or until the onion is translucent. Add the coated pork to the pan and sear, stirring until the pork is nearly cooked through. Spoon out the excess fat and oil. Add the peach jam and the salsa, stir to mix well, reduce the heat, and simmer for 10 to 15 minutes, stirring occasionally.

Serve over rice.
about 7 months ago · Report

Chile Monster
YUM! Thank you for sharing!