Pork Proud

Pork is at the center of these iconic Mexican recipes, representing the cuisine’s tasty legacy with bold flavors, juicy meats and abundant fresh vegetables.

CALABACITAS CON PUERCO

A beloved zucchini and pork dish, is traditionally made by sauteing pork in butter, oil or its own fat, and adding to a combo of zucchini, corn, tomatoes and poblano pepper topped with melted cheese. Serve with a side of rice and a generous pile of warm tortillas.

CHILES EN NOGADA

Chile in walnut sauce, is a delectable dish with a legendary back story. Created by Puebla nuns in honor of Mexico’s independence in 1821, the recipe features poblano chiles stuffed with meat and dried fruit picadillo, and ingeniously incorporates the colors of flag with white walnut sauce, a sprinkle of red pomegranate seeds on top, and green parsley as a garnish.

Chiles en Nogada

ingredients

6 oz Pepper Poblano Chili Fresh 4 oz Pork Carnita Meat Boneless Style Fully Cooked 1 Tbsp Almond Sliced Blanched Raw 2 Tsp Garlic Whole 1 Ea Potato, Diced and boiled ¼ oz Cilantro, Chopped 1 oz Tomato Roma, Diced 1 oz Yellow Onion, diced small 1 oz Currant Zante, Dried 2 oz Goat Cheese, Crumbled 2 ½ oz Milk, Whole 3 oz Walnut Halves & Pieces, Raw 1 Ea White Pullman Bread, Diced 1/8 Ea Parsley, Chopped fine ½ Tsp Pomegranate Arils, Dried

preparation

Take the poblano peppers and cook on a grill or open flame until the skin is charred and loose. Cover them in a bowl wrapped in plastic wrap for 10 minutes and scrape the charred skin off. Carefully cut a slit into the poblano pepper and remove the seeds. Meanwhile, mix together the carnita meat, onion, garlic, tomato, cilantro, almonds and black currants and sauté for 4-5 minutes until the flavors come together. Place the mixture inside of the 2 poblano peppers.

For the sauce, place the milk, goat cheese, bread and walnuts into a blender with a pinch of kosher salt and puree until smooth. Place the poblano peppers on a plate and garnish with the sauce. Finish off with the chopped parsley and pomegranate tendrils.