Posts tagged "Adobo"

Healthy Recipe: Peruvian Adobo Pulled Pork with Polenta2 min read

Peruvian Adobo Pulled Pork with Polenta

Peruvian Adobo Pulled Pork with PolentaPeruvian cuisine incorporates a variety of influences from Europe as well as the indigenous Inca population. One of the staples, corn, serves as a hearty gluten free grain accompaniment in this recipe, perfect for soaking up all the delicious cooking liquid from the pork. Polenta has a low glycemic index, and is rich in vitamins A and C. Braising a pork shoulder slowly turns a cheap cut of meat into something worthy of company, and allows all the flavors from the chipotle peppers and adobo sauce to really permeate the meat. Pork provides ample amounts of protein, and also offers iron and potassium, while being leaner than red meat. This dish holds well overnight, so feel free to make it in advance. The pulled pork is also a great freezer meal option.

Serves: 6 with leftovers

Total Time: 4 hours (active time: 30 minutes)

Ingredients:

  • 2 tablespoons olive oil
  • 3 pound boneless pork shoulder or pork butt
  • Salt and pepper, to taste
  • 1 yellow onion, peeled and diced
  • 6 garlic cloves, peeled and diced
  • 1 tablespoon ground cumin
  • ¼ cup apple cider vinegar
  • 2 chipotle peppers in adobo sauce, chopped
  • 2 tablespoons adobo sauce
  • 1- 24 oz. can chopped tomatoes
  • 2 bay leaves
  • ¼ – ½ cup water
  • 1 cup polenta
  • 3 cups vegetable stock
  • ½ cup shredded cheddar (optional)
  • Fresh chopped cilantro, to serve

Directions:

  1. Preheat your oven to 350 degrees. In a large Dutch oven, heat the olive oil over medium heat. Add the pork, and season the top side with salt and pepper. Sear for 5-6 minutes until golden brown. Flip to the other side, and season again with salt and pepper.
  2. Add the onions, garlic, and ground cumin, and sauté for 2-3 minutes. Deglaze with the apple cider vinegar. Add the chipotle peppers, adobo sauce, chopped tomatoes, bay leaves, and water. Stir well to combine. Cover and put in the oven.
  3. Allow to cook for 1 hour, then flip the pork over and stir the liquid. If the liquid seems low (less that ½ way up the pork) add more water or vegetable stock as needed. Cook the pork for another hour, and flip it again. Cook the pork for a final 30 minutes to 1 hour, until its completely falling apart and shreds easily when pressed.
  4. Shred the pork using two forks and mix it into the sauce. Season to taste with a splash of apple cider vinegar and salt and pepper as needed.
  5. To cook the polenta, bring 3 cups of vegetable stock up to a boil in a large pan. Whisk in the polenta, and stir constantly for 5 minutes. It will soak up all the stock. Add the shredded cheddar, and a pinch of salt and pepper.
  6. Serve the pulled pork alongside the polenta, garnished with the chopped fresh cilantro. Enjoy!

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Healthy Travel Blog

Posted by Lustige Bilder - May 10, 2017 at 18:17

Categories: Travel   Tags: , , , , , , ,

Healthy Recipe: Mexican Chipotle Adobo Chilaquiles

EPS_Mexican_Chilaquiles

EPS_Mexican_ChilaquilesThis lightened up version of a traditional Mexican recipe packs a touch of heat and a whole lot of flavor from chipotle peppers in adobo sauce. Baking the chips rather than frying them brings the grease down significantly, and a side of vegetarian refried beans delivers a healthy dose of plant based protein and fiber. Often served for breakfast or brunch, Chilaquiles taste delicious with the addition of a fried egg on top, or some shredded chicken for a non-vegetarian version. Perfect for entertaining, you can easily double or triple this recipe for a crowd. Serve with extra adobo sauce on the side if you like it spicy!

Serves: 4

Total Time: 35 minutes

Ingredients:

  • 8-10 corn tortillas, cut into eighths to give you wedges
  • 2 tablespoons olive oil, divided
  • 1 yellow onion, peeled and diced, divided
  • 4 cloves garlic, chopped, divided
  • 1 teaspoon ground cumin, divided
  • 1 teaspoon ground oregano, divided
  • 1 8-oz. can low-fat vegetarian refried beans
  • ½ cup shredded cheddar or pepper jack cheese, divided
  • 1 cup tomato puree
  • 1 chipotle pepper in adobo sauce, minced
  • Fresh cilantro, lime wedges, avocado, and sour cream, to serve (optional)
  • Salt and pepper, to taste

Directions:

  1. Preheat your oven to 425 degrees. On a sheet pan, spread the corn tortilla wedges in an even layer, and sprinkle with a pinch of salt. Bake for 10-15 minutes, flipping the chips occasionally, until turning golden and crisp in places. Remove from the oven and set aside.
  2. In a sauté pan, heat 1 tablespoon olive oil over medium heat. Add ½ the diced yellow onion, ½ the chopped garlic, and ½ the cumin and oregano, along with a pinch of salt. Cook for 4-6 minutes, until the onions turn golden brown and soften. Add the refried beans, and still well to combine. Add ½ the shredded cheddar cheese, and stir well to melt it into the beans. Squeeze in some fresh lime juice to taste, and set aside in a warm spot.
  3. In an oven safe sauté pan, heat the remaining tablespoon olive oil over medium heat. Add the remaining diced yellow onion, chopped garlic, cumin and oregano, along with a pinch of salt. Cook for 4-6 minutes, until the onions turn golden brown and soften. Add the tomato puree and the chipotle in adobo, and cook for 5-6 more minutes. Season to taste with salt and pepper if needed.
  4. To bring everything together, transfer the chips to the pan with the sauce. Add the remaining cheese, and a bit of chopped cilantro, stirring well to combine. Spread in an even layer, and sprinkle with more cheese if desired. Put the whole pan in the oven for 2-3 minutes to melt the cheese.
  5. To serve, top the Chilaquiles with sour cream, sliced avocado, and chopped cilantro. Serve the refried beans alongside, and enjoy!

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Healthy Travel Blog

Posted by Lustige Bilder - March 30, 2017 at 18:19

Categories: Travel   Tags: , , , , ,