Piquant Pork Recipes

Spicy Pork and Hominy Stew

• 2 pounds lean boneless pork loin, cut into 1/2-inch pieces
• 1 teaspoon olive oil
• 2 cloves garlic, minced
• 1 large onion, diced
• 2 (15 ounce) cans hominy, drained
• 2 (16 ounce) cans navy beans, drained
• 1 (10 ounce) can stewed tomatoes
• 3 (4-ounce) cans diced green chilies
• 2 cups water
• 1 tablespoon ground cumin
• 1 tablespoon ground black pepper
• 2 tablespoons chili powder
• 2 teaspoons dried oregano
• Salt to taste

Heat oil in large soup pot or Dutch oven until hot. Add pork and brown. Add onion and garlic and cook until tender. Add remaining ingredients except salt, cover and simmer for 1 hour. Add salt to taste. Serve garnished with cilantro if desired.

Makes 8 Servings
Serving Size: 12-14 ounces

Grilled Southwestern Pork Chops
Servings: 8

• 1 tablespoon chili powder
• 1 tablespoon vegetable oil
• 1 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon ground red pepper (cayenne)
• 1 large clove garlic -- finely chopped
• 2 1/2 pounds pork loin or rib chops, about 1/2 inch thick (8 chops)

Mix all ingredients except pork.
Cut outer edge of fat on pork chops diagonally at 1-inch intervals to prevent curling (do not cut into meat).
Spread chili powder mixture evenly on both sides of pork chops.
Cover and refrigerate at least 30 minutes but no longer than 24 hours.
Heat coals or gas grill. Cover and grill pork 4 to 6 inches from medium heat 10 to 12 minutes, turning frequently, until slightly pink when cut near bone.

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