Best Santa Fe Pork Recipes

Santa Fe Cured Pork Loin image

Provided by Tom Guthrie

Categories Pork

Time P2DT45m

Yield 12 serving(s)

Number Of Ingredients 9

3 -4 lbs boneless pork loin roast
8 cups water
1 cup sugar
6 tablespoons chili powder
2 tablespoons salt
2 tablespoons thyme
1 tablespoon ground cumin
2 teaspoons fresh coarse ground black pepper
2 teaspoons dried oregano

Steps:

In large saucepan, heat all ingredients EXCEPT pork loin to boiling, stirring to dissolve ground spices and mix cure ingredients thoroughly. Remove from heat and cool to room temperature,.
Place pork loin in glass container large enough to immerse roast in cure solution, cover and refrigerate 2-4 days OR place roast in 2-gallon self-sealing plastic bag and pour cure solution over; seal bag and place in large bowl, refrigerate 2-4 days,.
Remove pork roast from cure, discarding cure solution. Pat pork gently dry with paper towels. Prepare covered grill with banked coals heated to medium-hot,.
Place roast over drip pan and cook over indirect heat for 45 minutes to an hour, until thermometer inserted reads 155-160 degrees F. Remove from grill and let rest for 15 minutes then slice to serve.

Nutrition Facts : Calories 267.5, Fat 10.2, SaturatedFat 1.9, Cholesterol 72.6, Sodium 1287.5, Carbohydrate 19.3, Fiber 1.6, Sugar 16.9, Protein 24.9

Santa Fe Pork Posole image

Provided by SnowyowlPB

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 12

6 tomatillos, husked and stems removed
1 jalapeno pepper, halved
cooking spray
1 1/2 lbs boneless pork chops, cut into 1/2 inch cubes
1 cup of chopped onion
3 minced garlic cloves
2 teaspoons ground cumin
1 teaspoon ground coriander
1/4 teaspoon salt
2 (14 ounce) cans chicken broth
1 (15 ounce) can hominy, drained
2 (4 1/2 ounce) cans chopped green chilies

Steps:

Place tomatillos and jalapeno peppers in a food
processor, process 1 minute or until smooth.
Heat a large dutch oven coated with a cooking spray
over medium-high heat. add pork, brown on all sides.
Add 1 cup onion, saute 3 minutes, add garlic and saute 30 seconds stir in cumin and the balance of the items, bring to a boil; reduce heat and stir in tomatillo mixture.
Simmer, uncovered for 45 minutes or until pork is tender.
.

Nutrition Facts : Calories 294.7, Fat 10, SaturatedFat 3.2, Cholesterol 76, Sodium 741.7, Carbohydrate 20.3, Fiber 3.8, Sugar 6.5, Protein 30.1

Pork Chops Santa Fe image

Provided by Redneck Epicurean

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 8

3 tablespoons oil
salt and pepper
1 cup uncooked long grain rice
1 1/3 cups water
1 (8 ounce) can tomato sauce
0.5 (1 1/4 ounce) envelope taco seasoning mix
1 small green bell pepper, chopped
1/2 cup shredded monterey jack cheese

Steps:

Season the chops with salt and pepper. Heat the oil in a skillet and cook the pork chops until browned on both sides.
In a 13x9x2-inch baking dish, combine the rice, water, tomato sauce and taco seasoning mix. Stir to combine.
Place the pork chops over the rice mixture and top with the green pepper. Cover the dish and bake at 350 degrees for 1 1/2 hours.
Uncover and top with the Monterey Jack cheese. Return to oven and let cheese melt.

Nutrition Facts : Calories 219.4, Fat 9.9, SaturatedFat 2.8, Cholesterol 8.4, Sodium 253.6, Carbohydrate 27.3, Fiber 1.2, Sugar 2, Protein 5.1