Chile Pork and Black Beans With Chorizo

by Jose Ralat Maldonado, Posted Dec 9th 2009 @ 3:00PM

Blacks Beans and Rice. Photo: Jessica S. Ralat.

Pork is a must-have food for the holidays. Heck, it's a must-have meat for the home cook. Below are two pork recipes for those with little time to cook, especially families, during the holiday rush.

This Tex-Mex-inspired dish is the easier of the two and adapted from a recipe by the blogger's mother-in-law, Robin Ringland. Since she doesn't have all day to spend in the kitchen, she gets the dish going first thing in the morning. By the time she returns home beat from the corporate grind, it's practically ready to eat.

Crockpot Pork With Chiles
Serves 6-8

3 pound pork roast, should or loin
2 cans of Ro*Tel tomatoes and chiles
1 envelope taco seasoning

Put ingredients in the crockpot and cook on low until the meat falls apart. Remove meat and skim top layer of fat. Thicken sauce with corn starch and water. Serve over rice.

The Recipe
One could ask, "What's so special about black beans? Don't you need to soak them overnight?" All the great flavors kicking around in this dish make canned beans a quick and easy substitute. And when you include the rapidly sliced and diced garnishes below, it's a traditional Latin American dish worth including in your weekly meal repertoire. In 40 minutes, you and your family will be gathered around the table passing the garnishes.

Black Beans With Chorizo
Serves 4-6

1 large can of Goya black beans, rinsed
1 cup onions, diced
2 garlic cloves, minced
1 tablebspoon olive oil
1/2 cup baby carrots
3/4 cup canned sweet corn
1/2 cup chopped cilantro
1 teaspoon cumin
1/2 teaspoon fresh ground pepper
Chicken stock to cover (approximately 1-2 cups) or vegetable stock or water
Chorizo
Limes
Garnishes

Sauté garlic and onions in olive oil until the onions are translucent. Add black beans, baby carrots, then cover with chicken stock. Next, add cumin, pepper and cilantro. Bring to a boil and simmer on low for 15-20 minutes until the beans thicken. Add corn. Simmer for five minutes. Mix in fresh lime juice. Garnish with sautéed chorizo. Other possible garnishes are cilantro, avocado slices, sour cream and cotija cheese.

Filed Under: Recipes
Tags: Black beans, black beans and rice, BlackBeans, BlackBeansAndRice, Chiles, chorizo, crockpot, dessert, Goya, Pork, rice

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Reader comments (Page 1 of 1)

12-11-2009 @9:54AM Dave said... "Pork is a must-have food for the holidays."

Unless you're like, I dunno, jewish... just sayin'.
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12-10-2009 @12:10PM tacolover said... I dunno, I'm a Jew and I love pork!
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12-10-2009 @12:08PM Taco Lover said... I dunno, I'm a Jew and I love pork!
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12-13-2009 @9:33PM Rob Lusk said... It looks like you used Spanish chorizo instead of Latin America chorizo, correct?
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12-13-2009 @11:00PM JRalat said... I didn't specify because I've made it with both. Either can be used, as both aren't always available in all areas.
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