Bruno's Brazilian Black Beans

We had an exchange student years ago from Rio de Janeiro. When wanted to share with us his favorite food from home, he called his mom and got this one.

2 C black beans
6 C water
1/2 lb bacon
1 tbsp salt

Boil until the beans are soft, about four hours.

Saute in a little oil:
1 onion, minced
3 cloves crushed garlic

Take one cup cooked beans, mash, add to the onion and garlic. Add to the remaining beans and simmer for half an hour. Serve over rice.

Common variation in Brasil - lay fried egg/s atop the rice and beans.

Southwest Pork & Sauce

To use some pork I had for a Sunday dinner, and since we'd had one of the old standby's recently and I wasn't in the mood to hunt up a recipe..I made one up. (I do that periodically - sometimes it works, sometimes not so much!) Since it was such a hit with the family, I had to write this one down.

Pork carnitas or boneless ribs (about 2 lbs?)
1 tbsp cumin
2 cloves minced garlic
1/4 C chopped cilantro (I had some in the freezer*)
1 can cream of chicken soup,  (or use some from the mix recipe like I did)
Salt & pepper to taste
(Oh, I did add about 1/2 tsp Knorr's Tomato bouillon

Place in slow cooker and cook for 4 hours on high. We served it over brown rice, with veggies & salad on the side, and everybody raved over it...mmmm! Successful Sunday dinner!

*Got that idea from my friend's blog, Frieda Loves Bread.

Skinny Masitas de Puerco

A Cuban pork recipe I found online. Find the ingredients & instructions here.

Crockpot Pork Roast Dinner

Found online here.

You can use any kind of mustard in this delicious, homey recipe. You can also thicken the juices if you wish after removing the roast and vegetables. Just pour the juice into a saucepan and add 2 Tbsp. cornstarch dissolved in 1/4 cup water, then bring to a boil.

Prep Time: 25 minutes

Cook Time: 6-8 hours (one comment said 6 hours was perfect)

Total Time: You can use any kind of mustard in this delicious, homey recipe. You can also thicken the juices if you wish after removing the roast and vegetables. Just pour the juice into a saucepan and add 2 Tbsp. cornstarch dissolved in 1/4 cup water, then bring to a boil.

Ingredients:

• 1 lb. small red potatoes, cut in half
• 16 oz. pkg. baby cut carrots
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 lb. boneless pork loin roast, trimmed of fat
• 1/4 cup Dijon mustard
• 1 tsp. dried tarragon leaves or 1 tablespoon fresh chopped tarragon
• 1 tsp. dried thyme leaves or 1 tablespoon fresh thyme leaves
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1-1/2 cups beef broth

Preparation:

Place potatoes and baby carrots around bottom edge of 4-6 quart crockpot. Place onion and garlic in bottom of crockpot. In small bowl, combine mustard, tarragon, thyme, salt and pepper and spread over pork roast. Place roast in crockpot and pour beef broth over all. Cover crockpot and cook on low for 8-9 hours until pork is 150 degrees F and vegetables are tender.

Remove pork and vegetables to serving platter; cover and let stand 15 minutes. During this time you can thicken the juices by mixing 1-1/2 tablespoons cornstarch with 3 tablespoons water. Add to the juices in the crockpot and cook on high for 10-15 minutes until thickened. 6 servings

If you have a new crockpot, cook on low for 6-1/2 to 7-1/2 hours or until the pork registers 150 degrees F. You might want to check it at 6 hours. The meat temperature will rise to 155 degrees F by the time you serve it.8 hours, 25 minutes

Slow Cooker Chili Verde

This recipe is from allrecipes.com. Click here for pictures, nutrition facts, and extras.

Ingredients

3 tablespoons olive oil
1/2 cup onion, chopped
2 cloves garlic, minced
3 pounds boneless pork shoulder, cubed
5 (7 ounce) cans green salsa
1 (4 ounce) can diced jalapeno peppers
1 (14.5 ounce) can diced tomatoes
Directions

Heat the oil in a large skillet or Dutch oven over medium heat. Add the onion and garlic; cook and stir until fragrant. Add the cubed pork, and cook until browned on the outside. Transfer the pork, onions, and garlic to a slow cooker, and stir in the green salsa, jalapeno peppers, and tomatoes.
Cover, and cook on High for 3 hours. Reduce the setting to Low, and cook for 4 to 5 more hours.


Someone's comments looked useful:

by Donna

If you want this to tase like real chile verde, then follow my additions. Be sure to remove the jalapeno addition if you have kids to feed as it will make it to spicy for them. I did not use green salsa, I used green enchilada sauce (La palma), added two shredded, dried New Mexico chiles, 3 cloves of garlic, a can of roasted green chiles, 1/2 TB salt, 1/2 TB cumin, then I added 2 TB cornstarch during the last 30 minutes to thicken the sauce. Be sure to dissolve the cornstarch in cold water, then add to the hot chile verde. If you follow these additions, you'll have authentic chile verde from a slow cooker!

Mom H's Stuffed Pork Chops

Season pork chops with salt & pepper, etc., as desired. 

Prepare Stuffing:

Bread cubes

water

Sage, etc. seasonings

Chopped celery

Raisins

Diced or wedged apples

Put 3 or 4 chops on a large piece of foil. Put stuffing in between and on top of chops. Wrap up foil tightly, place on cookie sheet. Bake at 450̊ for 1 hour 15 minutes.

Lime Pork Ribs

Original Recipe*: Chipotle Lime Pork Ribs

recipe adapted from The Hungry Mouse

3 medium-sized limes, juice and zest
1/4 cup olive oil
1 Tbls. chipotle chili pepper
1 Tbls. kosher salt
1 Tbls. garlic powder
3 pounds pork ribs

Combine all the ingredients except the ribs in a bowl. Whisk to fully combine. 

Place the ribs in a large storage bag and pour the marinade in. Seal the bag and chill for 2 hours for the meat to marinate.

Start an outdoor grill using hardwood charcoal, such as hickory. When coals are white and glowing, arrange for high heat. 

Place ribs onto grill, and cook until cooked through, 5 to 10 minutes depending on thickness of meat. Turn over, and continue cooking until golden on the other side, 5 to 10 minutes more. When finished, place ribs onto a platter, and allow to rest for 10 minutes. Garnish with lime wedges.

* From recipe found on Pinterest: http://joelens.blogspot.com/2011/06/chipotle-lime-pork-ribs.html

I did this with boneless ribs, and put regular chili instead of the chipotle. And since it was too cold outside for the grill, I baked them in the oven. It was a bit hit.

Printable format here.