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No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice of cooks present the wisdom of cookbook writers.
This
recipe can be easily doubled to feed a crowd.
Achiote paste can be found
in specialty-food stores and Mexican markets.
2 cups
dried pinto beans
¾ pound boneless pork loin, trimmed of fat and cut into 1½ ~ inch cubes
1½ tsp. achiote paste or substitute ¼ cup chili powder
2 medium onions, finely chopped
1 ~ 7 oz. can green chilies diced
3 cloves garlic, minced
1½ tsp. ground cumin
1 bay leaf
¼ cup apple ~ cider vinegar
3½ cups homemade chicken stock, or
{ 3 cans low ~ sodium chicken broth }
Olive ~ oil cooking spray.
Soak
pinto beans in 4 cups water overnight. Drain and rinse in colander, set
aside.
Place Pork in a medium
bowl, and crumble achiote paste over top. Using your hands, rub paste into
pork, set aside.
Place a saucepan over
med. high heat. When hot, coat with cooking spray. Add Pork. Cook,
stirring occasionally, until browned, about 2 minutes. Transfer to a
plate.
Reduce heat to medium.
Add onions, green chilies, garlic; cover. Cook, stirring, until onions
have softened, about 6 minutes. Add cumin, bay leaf; cook until mixture
begins to stick to the bottom of the pan, about 2 minutes. Add vinegar,
and cook stirring, 30 seconds more.
Add chicken stock, pinto
beans, and pork. Bring to a simmer, and cover. Cook 1 hour. Divide among
four bowls, and serve.
The Lighter
Side;
Sounds great just as it is.
Good and healthy.
Enjoy every bite.
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This
recipe can be easily doubled to feed a crowd. |
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2 cups
dried pinto beans |
The Lighter Side; Sounds great just as it is. Good and healthy. Enjoy every bite. |
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Achiote Paste is a classic Yucatan spice paste. It is sold in bright orange bricks made from ground annatto seeds, cumin, pepper, oregano, cinnamon, and cloves. Pieces from the block are roasted before being mixed with citrus juice and then blended into a marinade or stock.
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Easy Recipes
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Glenda's Attic
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May 27, 2008