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Pork

Ingredients

Steps

Chef's Tip

Nutritional information

Multicooker Carnitas Street Tacos

Halve orange. Cut pork into 1 1/2-inch cubes; coat with salt (wash hands). Place pork, orange halves, cola, bay leaves, cinnamon stick, garlic, and 1 teaspoon cumin in multicooker. Close lid and seal following manufacturer’s instructions. Cook on HIGH 40 minutes (or place in slow cooker and cook on HIGH 4 hours) until pork is 185°F. Let steam release naturally 10 minutes, then release remaining steam carefully. Transfer pork and cooking liquid to wide roasting pan and chill 30 minutes.

Meanwhile, chop onion and cilantro finely. Juice 2 limes (2 tablespoons); cut remaining 2 limes into wedges. Heat lard in large Dutch oven to 325°F.

Remove cooled pork from braising liquid (reserve braising liquid for cooking rice or beans if desired); pat pork very dry. Fry pork, in batches if needed, 3–4 minutes until golden. Transfer fried pork to paper towel–lined baking sheet to drain. Place drained pork in medium bowl and shred coarsely. Stir in lime juice and remaining ½ teaspoon cumin; toss to coat well.

Warm tortillas following package instructions. Separate tortillas into 12 stacks of 2 tortillas each. Divide pork mixture among tortilla stacks; top with onions and cilantro. Serve with lime wedges and hot sauce.

Nutritional Information

Latin-Style Pork with Yellow Rice

Cut bell peppers and onions into ½-inch-thick slices. Cut pork into thirds and season with salt and pepper (wash hands).

Preheat large stockpot on medium-high 2–3 minutes. Place 1 tablespoon oil in pot, add pork, and cook 2–3 minutes, turning occasionally, until browned. Remove pork and cover to keep warm.

Reduce heat to medium-low. Add peppers, onions, and garlic; cook 3–4 minutes, stirring occasionally, until lightly browned. Stir in tomatoes (do not drain), capers, olives, cinnamon, and 2 tablespoons cumin. Return pork to pot and cover; simmer 30 minutes or until pork is 195°F (for shreddable).

Meanwhile, prepare rice following package instructions, using remaining 1 tablespoon each oil and cumin; stir in peas during last 1 minute of cook time. Shred pork and stir back into pot; serve pork mixture over rice.

Recaito Pork Chops

Season both sides of pork chops with complete seasoning (wash hands).

Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan. Add pork chops; cook 2–3 minutes on each side until browned. Meanwhile, chop garlic finely.

Reduce heat to medium; stir in garlic, recaito sauce, and wine. Squeeze juice of lime over pork chops; cook 5–7 minutes, flipping once, until pork is 145°F.

Remove pork from pan and cover to keep warm. Place trinity mix and brown sugar in pan; cook 2–3 minutes, stirring often, until sugar dissolves and vegetables are softened. Return pork chops to pan, flipping to coat with sauce. Serve sauce over pork chops.

Aji Verde Pork Skewers with Grilled Corn

Peel and grate ginger and garlic (2 tablespoons each). Cut pork into bite-size cubes; place in bag (wash hands). Add to bag: 1 tablespoon ginger, 1 tablespoon garlic, 2 tablespoons oil, smoked paprika, and 1 teaspoon salt; seal bag and turn to coat pork. Let stand to marinate.

Preheat grill (or grill pan) on medium. Remove husks and silks from corn. Place corn in microwave-safe bowl; cover and microwave on HIGH 8 minutes. Meanwhile, crumble queso fresco (8 tablespoons), juice limes (2 tablespoons), and chop jalapeños, removing seeds and membranes if desired.

Thread pork onto skewers (wash hands). Coat corn with 1 tablespoon oil and ½ teaspoon salt. Grill pork and corn 6–8 minutes, turning occasionally, until corn is tender and pork is 145°F.

Place basil; cilantro; jalapeños; 2 tablespoons queso fresco; mayonnaise; lime juice; water; and remaining ½ teaspoon salt, 4 tablespoons oil, and 1 tablespoon each ginger and garlic in blender (or food processor). Blend until smooth.

Remove pork from skewers. Drizzle ½ cup aji verde evenly over corn; top with remaining 6 tablespoons queso fresco. Serve pork with corn and remaining aji verde.

Image of bandeja paisa (Colombian-style platter)

Beef

Bandeja Paisa (Colombian-Style Platter)

Prepare <a href="https://wpvip.publix.com/spanish-en/recipe/colombian-style-powdered-beef/" target="_blank" rel="noreferrer noopener">Colombian-Style Powdered Beef</a>, <a href="https://wpvip.publix.com/spanish-en/recipe/colombian-style-red-beans/" target="_blank" rel="noreferrer noopener">Colombian-Style Red Beans</a>, <a href="https://wpvip.publix.com/spanish-en/recipe/hogao/" target="_blank" rel="noreferrer noopener">Hogao (Colombian-Style Salsa)</a>, <a href="https://wpvip.publix.com/spanish-en/recipe/colombian-style-arepas/" target="_blank" rel="noreferrer noopener">Colombian-Style Arepas</a>, <a href="https://wpvip.publix.com/spanish-en/recipe/colombian-style-chicharrones/" target="_blank" rel="noreferrer noopener">Colombian-Style Chicharrónes</a>, and <a href="https://wpvip.publix.com/spanish-en/recipe/platanos-maduros/" target="_blank" rel="noreferrer noopener">Platanos Maduros</a> following recipe instructions.

Cook rice and chorizo following package instructions. Fry eggs, cut limes into 4 wedges each, and quarter avocados. Assemble each platter with equal portions of each recipe, 1 link chorizo, 1 fried egg, 1 lime wedge, and 1/4 avocado; serve.

Pork Carnitas Tamales with Chipotle Crema Steps

Tamale Dough Steps

Pork Carnitas Tamales with Chipotle Crema

Submerge corn husks in hot water and soak 30 minutes (or overnight). Chop onion and garlic coarsely. Cut pork into 1-inch cubes (wash hands).

Preheat large stockpot on medium-high 2–3 minutes. Place oil in pot; add onions and garlic. Cook 2–3 minutes, stirring often, until onions are tender. Reduce heat to low; add pork, salt, pepper, stock, cumin, red pepper, and allspice. Cover and simmer 2 ½ hours, stirring occasionally, until pork is 190°F (for shreddable). Remove pork from pot and shred, then return to pot and mix well.

Meanwhile, combine crema Mexicana and hot sauce until blended; chill until ready to serve.

Drain corn husks, then arrange smooth-side up on work surface. Place ¼ cup tamale dough in center of each husk (or nonstick side of foil). Spread evenly, leaving 1/2-inch border.

Place about ¼ cup pork mixture in center of tamale dough. Fold in sides of corn husk over filling, then fold in 1 short end, leaving other short end open. Use strips of corn husk or butcher's twine to tie tamales closed if desired. Repeat with remaining tamale dough and pork mixture.

Place 4 inches water in steamer (or saucepan fitted with strainer or vegetable basket) and bring to a simmer. Arrange tamales open-end up in steamer and cover tightly.

Steam 1–1 ½ hours (adding more water as needed) until tamales release easily from husks. Remove from steamer and let stand 5 minutes to cool. Remove cilantro leaves from stems (1/2 cup). Remove tamales from husks; top with chipotle crema and garnish with cilantro. Serve.

Colombian-Style Red Beans

Chop tomato, onions, garlic, and cilantro coarsely; slice bacon (wash hands). Preheat large saucepan on medium 2–3 minutes. Add oil and bacon to pan; cook 7–9 minutes until bacon is crisp. Add onions, tomatoes, garlic, cumin, and sazon to pan. Cook 5–7 minutes, stirring occasionally, until vegetables soften. 

Drain and rinse beans. Add beans, sugar, stock, and bouillon cube to pan and bring to a simmer. Cook 18–20 minutes, stirring occasionally, until mixture thickens. Stir in cilantro and serve. 

Appetizers & Snacks

Colombian-Style Chicharrónes

Preheat oven to 350°F. Cut pork belly into 1 1/2 inch slices, then score each slice's meat side with 3 evenly-spaced cuts, being careful not to go through the skin. Rub the pork with baking soda and salt (wash hands). Place in baking dish and toss with olive oil. Cover tightly with foil and bake 1 1/2–2 hours or until tender and 145°F. Refrigerate until chilled. 

Heat canola oil to 350°F in large, heavy saucepan. Fry pork belly (in batches) 5–7 minutes or until golden brown and crisp. Cut limes into wedges; serve fried pork with lime wedges. 

image of Pozole (Mexican-Style Stew) recipe

Pozole (Mexican-Style Stew)

Prepare broth. Cut onion in half and place in 4-quart stockpot. Add remaining broth ingredients and pour in enough water to cover; bring to a boil, then reduce heat to medium-low. Skim off any foam that forms on top. Cover and simmer 45 minutes or until pork is 145°F.

Remove pork from pot carefully. Let stand until cool enough to handle, then cut into 1-inch cubes. Strain and reserve broth (discarding solids).

Prepare soup. Drain and rinse hominy. Chop jalapeños, onion, and garlic coarsely, removing membranes and seeds from jalapeños, if desired.

Preheat same stockpot on medium 2–3 minutes. Place oil in pot, then add jalapeños, onions, and garlic. Cook 2–3 minutes, stirring occasionally, until vegetables begin to soften. Stir in chili powder, salt, oregano, and red pepper. Cook and stir 1 minute.

Stir pork, hominy, and green chilies into pan. Pour in enough reserved broth to cover (about 4 cups). Bring to a boil, then reduce heat to low. Cover and simmer 45–60 minutes until pork is tender, skimming off any fat that forms on top, if desired.

Meanwhile, cut limes into 4 wedges each, slice radishes thinly, and chop cilantro coarsely. Divide pozole among serving bowls. Top with cabbage, radishes, and cilantro; serve with lime wedges.