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Results 1 - 10 of 10 for mexican pork loin
Omit if you prefer milder ... Brown beef and pork in batches and transfer to ... desired. Tastes even better as leftovers the next day. Serves 16.
Brown meat and place in a crockpot or a heavy kettle. Combine the next 3 ingredients. Cook for 6-9 hours on low in the crockpot or 2-3 ...
Trim excess fat from chops; ... baking dish. Arrange pork chops atop. Cover and bake ... to 15 minutes more or until meat is tender. Serves 4.
Saute pork chops in olive oil in ... chops and cover. Reduce heat to low; cook 20-25 minutes or until all liquid is absorbed and rice is done.
Place pork fat side up on rack ... pan. Measure pan drippings including corn chips. Add water to make 1 cup. Heat to boiling and serve with meat.
If using dried chilies, boil in water and let stand until soft; drain. Remove stem, seeds and veins; then process with garlic, oregano and ...
Put all in Dutch oven, cover with water and lid. Simmer for 6 hours, adding water, if needed. Uncover, shred meat, remove any bones, return ...
Saute pork in garlic and oil until ... medium heat for 15 minutes or until pork is tender. Season with salt and pepper and top with chopped parsley.
Brown meat over medium heat. Season with salt and pepper. Top each chop with a green pepper ring; fill each ring with 1 tablespoon rice. ...
Combine salt, garlic and 1/2 ... into roast. Place pork, fat side up, on ... registers 165 degrees. MEXICAN SAUCE: In small saucepan, combine ... and serve with meat.
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