Prepare Carne Adovada, A Pork Chili Stew

Tender chunks of pork shoulder braised in a chili-based liquid are perfect for tacos or burrito fillings.

PAX: Serves 6 to 8

ACTIVE TIME: 45 minutes

TOTAL TIME: 2 hours 45 minutes

Equipment Required:Large Dutch Oven

b>Ingredients

- 4 whole dried ancho chilies, seeds and stems removed

- 4 whole dried pasilla chilies, seeds and stems removed

- 1 quart (32 ounces) homemade or store bought low sodium chicken stock

- 1/2 cup raisins

- 1 cup frozen orange juice concentrate

- 3 whole chipotle chilies canned in adobo

- 2 tablespoons white vinegar

- 2 tablespoons Asian fish sauce

- 3 pounds boneless pork shoulder, trimmed and cut into 2-inch thick steaks

- 2 tablespoons vegetable oil

- 2 medium onions, thinly sliced, about 2 cups.

- 6 medium cloves garlic, minced, about 2 tablespoons.

- 2 teaspoons dried oregano

- 1 tablespoon ground cumin

- 3 bay leaves

- Kosher salt

- Corn tortillas, cilantro, diced onions, lime wedges, and queso fresco for serving (optional)

Method

Add dried chilies to large heavy-bottomed Dutch oven or stock pot and cook over medium-high heat, stirring frequently, until slightly darkened with intense, roasted aroma, 2 to 5 minutes.

Do not allow to smoke. Add chicken stock, raisins, orange juice concentrate, chipotles in adobo, white vinegar, and fish sauce.

Bring to a boil over high heat, reduce to a bare simmer, and let cook until chilies are totally softened, about 15 minutes.

Blend into a smooth puree using an immersion blender or by transferring to a counter top blender. Set aside.

Carefully pat pork dry with paper towels or a clean kitchen towel. Heat vegetable oil in a large heavy-bottomed Dutch oven over high heat until smoking.

Add pork all at once and spread evenly over bottom surface, it's fine if not all the pork is touching the bottom or if the pan is crowded.

Cook without moving until bottom surface is well browned, about 8 minutes. Transfer pork to a cutting board and set aside.

Add onions and garlic to Dutch oven and cook, stirring frequently, until onions and garlic are softened and beginning to brown, about 10 minutes.

Add oregano and cumin and cook, stirring constantly, until fragrant, about 30 seconds.

Add chili mixture to Dutch oven and stir to scrape up any browned bits from the bottom.

Dice pork into 2-inch chunks, then return to Dutch oven. Add bay leaves. Bring to a boil then reduce to a bare simmer.

Cover, leaving lid slightly ajar, and cook, stirring occasionally until pork chunks break apart when you apply pressure with a spoon, about 2 hours.

Sauce should be thick, with an almost ketchup-like consistency. If too thin, increase heat to a light simmer and cook, stirring frequently, until reduced to the desired consistency. Season to taste with salt.

Serve pork with corn tortillas, cilantro, diced onions, lime wedges, and queso fresco. Pork can be stored in a sealed container in the fridge for up to 5 days.


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PREPARE: Yuctan Pork Then Enjoy It

This juicy shredded pork is flavored with delicious Mexican spices. It's the perfect filling for everything from tacos to burritos.

Fresh chiles can be roasted over a gas flame or under the broiler.

Keep turning so skin is evenly charred, without burning the flesh.

Transfer charred chiles to a closed plastic bag and steam 10 to 15 minutes.

Pull off charred skin by hand and dip briefly in water to remove blackened bits.

Once peeled, cut away stems, seeds, and veins.

Ingredients

- 1/2 cup achiote paste

- 10 cloves garlic, chopped

- 1 1/2 cups freshly squeezed orange juice

- Juice of 2 limes

- 8 bay leaves, crumbled

- 2 teaspoons cumin seeds

- 1 teaspoon ground cinnamon

- 2 teaspoons dried thyme

- 1 teaspoon dried oregano

- 1 teaspoon sea salt

- 2 teaspoons freshly ground black pepper

- 4 pounds pork butt, cut in 3-inch cubes

- 2 white onions, sliced 1/2-inch thick

- 5 Roma tomatoes, sliced 1/2-inch thick

- 1 pound banana leaves, softened over low flame, or aluminum foil

- 4 Anaheim chiles, roasted, peeled, seeded (see note below), and sliced into strips

Preparation

In a medium bowl, mash together the achiote paste, garlic, orange juice, lime juice, bay leaves, cumin, cinnamon, thyme, oregano, salt, and pepper with a fork.

Add the pork, toss to evenly coat, and marinate, at room temperature, at least 4 hours.

Preheat the oven to 300 degrees F.

Heat a large, dry cast-iron skillet over high heat.

Char the onion until blackened on both sides. Then char the tomatoes on both sides. Reserve.

Line a large baking dish with one layer of the banana leaves or foil.

Arrange the pork in an even layer and top with the onions, tomatoes, chiles, and all the marinade.

Cover with more banana leaves and wrap the dish tightly in foil.

Bake 2 1/2 to 3 hours or until the pork is tender and moist.

Remove from oven, let sit 10 minutes, and then unwrap.

Using two forks, shred pork into bite-sized pieces.



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PREPARE: Lamb Kebabs

Ingredients

- 1 basket juicy red grape tomatoes or cherry tomatoes

- 1 large red bell pepper cut into 1x2 inch pieces

- 2 mushroom caps cut into 10 or 12 wedges

- 18 to 24 pieces lean lamb, from a boneless leg, cut into 1 inch square pieces

- 1 large sweet onion cut into 10 or 12 wedges

- 1/2 cup dry red wine

- 1 Tablespoon oregano

- Pinch of salt

- Grindings of good black peppercorns

- 2 teaspoons balsamic vinegar

- 1/4 - 1/3 cup good olive oil

- olive oil

Directions

- Mix all the marinade ingredients in a deep glass bowl. Taste and adjust seasonings to your liking.

- Add the lamb chunks, cover and refrigerate for at least 2 hours or overnight if possible.

- Turn the lamb to make sure it gets fully coated with the marinade.

- Prepare all the vegetables and have 6 skewers ready.

- Remove the lamb from the marinade.

- Discard the marinade.

- Beginning and ending with a piece of onion, thread the lamb and vegetables onto the skewers, making them fit snugly against each other.

- Place the kebabs in a roasting pan and drizzle with a bit of olive oil.

- Sprinkle them with salt and black pepper if desired.

- Grill the kebabs over medium-high heat until the lamb reaches an internal temperature of 140 degrees.

- Remove the skewers from the heat and allow the kebabs to rest in a warm place for 5 to 10 minutes.

The lamb will continue to cook and rise in temperature to at least 145 degrees which is medium-rare. Grill lamb longer if you prefer it to be more done.



Tourism Observer

PREPARE: Fajita Chicken Chili

Pax: 6 servings

Prep: 15 mins

Cook: 6 mins

Slow Cook: on HIGH for 3 hours or LOW for 6 hours

Ingredients

- 1 tablespoon canola oil

- 2 1/2 pounds boneless, skinless chicken breasts, thinly sliced diagonally

- 2 large onions, cut into 1/4-inch slices

- 2 large sweet red peppers, seeded and cut into 1/4-inch-thick slices

- 1 can (15 1/2 oz) pink beans, drained and rinsed

- 2 cans (14 1/2 oz each) diced tomatoes

- 2 tablespoons chili powder

- 1 teaspoon ground cumin

- 1 teaspoon dried oregano

- 1 teaspoon salt

- Shredded cheddar, sour cream, guacamole and flour tortillas (optional)

Preparation Directions

- Coat slow cooker bowl with nonstick cooking spray.

- In a large nonstick skillet, heat oil over medium-high heat.

- Add chicken and cook 6 minutes, until lightly browned. Cook in 2 batches, if necessary.

- In slow cooker bowl, layer onions, peppers, cooked chicken and beans.

- Combine tomatoes, chili powder, cumin, oregano and salt.

- Pour over beans.

- Cover and cook on HIGH for 3 hours or LOW for 6 hours.

- Serve with shredded cheddar, sour cream, guacamole and flour tortillas, if you used them.

For easy cleanup: Line your slow cooker with a disposable slow cooker liner.

Add ingredients as directed in recipe.

Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner.

Do not lift or transport the disposable liner with food inside.

Nutrition Information for Fajita-Style Chicken Chili

Servings Per Recipe: 6
PER SERVING: 353 cal., 8 g total fat (2 g sat. fat), 104 mg chol., 920 mg sodium, 24 g carb. (8 g fiber), 44 g pro.



Tourism Observer

PREPARE: Roasted Pork Tenderloin With Red Pepper

Ingredients

- 3 cloves garlic, cut in thin slivers

- 2 tablespoons snipped fresh oregano

- 1 teaspoon smoked paprika

- 1 pound pork tenderloin

- 3 - 4 tablespoons olive oil

- 3 large red sweet peppers, cut into wedges

- 2 cloves garlic, minced

- fresh oregano

- salt and ground black pepper

Directions

- Preheat oven to 425 degrees F.

- In a small bowl combine slivered garlic, oregano, smoked paprika, 1/4 teaspoon salt and 1/4 teaspoon ground black pepper.

- Brush pork with 1 Tbsp. of the olive oil; press garlic mixture onto all sides.

- Place on a rack in a shallow roasting pan.

- Roast, uncovered, for 25 to 30 minutes or until an instant-read thermometer registers 145 degrees F.

- Cover with foil; let stand 5 minutes.

- Meanwhile, heat a large nonstick skillet over medium-high heat.

- Add pepper wedges.

- Cook 8 to 10 minutes, turning occasionally until peppers are well-browned.

- Remove from heat.

- Transfer a third of the peppers to a blender or food processor.

- Add minced garlic and the remaining 3 Tbsp. of olive oil.

- Process until almost smooth.

- Add additional oil, if necessary, to create pesto-like consistency.

- Season to taste with salt and ground black pepper.

- Serve pork with red pepper pesto and roasted pepper wedges. Sprinkle with fresh oregano.

Nutrition Value in Roasted Pork Tenderloin with Red Pepper Pesto.

Per serving: 293 kcal cal., 18 g fat (3 g sat. fat, 2 g polyunsaturated fat, 11 g monounsatured fat), 74 mg chol., 354 mg sodium, 7 g carb., 2 g fiber, 4 g sugar, 25 g pro. Percent Daily Values are based on a 2,000 calorie diet



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PREPARE: Greek Chicken Pasta

This pasta dish incorporates some of the flavors of Greece. It makes a wonderfully complete and satisfying meal. For extra flavor, toss in a few kalamata olives. Use whatever pasta you have or prefer.

Ingredients

1 (16 ounce) package linguine pasta

1/2 cup chopped red onion

1 tablespoon olive oil

2 cloves garlic, crushed

1 pound skinless, boneless chicken breast meat - cut into bite-size pieces

1 (14 ounce) can marinated artichoke hearts, drained and chopped

1 large tomato, chopped

1/2 cup crumbled feta cheese

3 tablespoons chopped fresh parsley

2 tablespoons lemon juice

2 teaspoons dried oregano

salt and pepper to taste

2 lemons, wedged, for garnish

Add all ingredients to list


Directions

Preparation 15 minutes

Cook 15 minutes

Ready In 30 minutes

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bit, 8 to 10 minutes; drain.

Heat olive oil in a large skillet over medium-high heat. Add onion and garlic; saute until fragrant, about 2 minutes.

Stir in the chicken and cook, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 5 to 6 minutes.

Reduce heat to medium-low; add artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano, and cooked pasta.

Cook and stir until heated through, about 2 to 3 minutes.

Remove from heat, season with salt and pepper, and garnish with lemon wedges.

Prepare Yourself And Enjoy Chicken And Chorizo Jambalaya

Preparation Time: 15 minutes to 30 minutes

Serves: 4 Pax, plates or people

What you need: Chicken, Chorizo, Rice, Jambalaya, Capsicum

Ingredients

3 cups long-grain rice

1 1/2 Tbsp olive oil

400g chicken thighs, cut into bite-size pieces

2 chorizo sausages, sliced

1 onion, diced

2 celery sticks, diced

1 red capsicum, seeds removed, diced

1 green capsicum, seeds removed, diced

4 cloves garlic, minced

1 Tbsp sweet or traditional paprika

2 Tbsp fresh oregano, finely chopped

2 Tbsp fresh oregano, finely chopped

1/2 tsp cayenne pepper (optional)

2 1/2 cups chicken stock

400g can diced tomatoes

2 tsp sugar

sea salt

handful fresh parsley leaves, finely chopped

Method

1. Par-cook rice by boiling for 8 minutes. Drain well and rinse under cold water to remove excess starch.

2. Meanwhile, heat olive oil in a sauce¬pan or wok over high heat. Cook chicken and chorizo for 5 minutes until golden brown. Remove with slotted spoon and set aside in bowl.

3. Reduce heat to medium-high and add onion, celery and capsicum to saucepan or wok. Cook for 5 minutes until just beginning to colour. Add garlic, paprika, thyme, oregano and cayenne pepper. Stir and cook for another 2 minutes until fragrant.

4. Stir rice through vegetables with stock, tomatoes and sugar. Return chicken and chorizo to pan, bring to a simmer and cook for 5-7 minutes, stirring occasionally, until rice is tender. Season with sea salt and pepper and stir through chopped parsley.

Stewed Chicken "Dominican Style"

Sharing my dominican stewed chicken makes me so happy because this recipe is part of our tradition and culture. The pollo guisado dominicano, in spanish, is one of the main ingredients of "The Dominican Flag" of our cuisine, together with white rice and red beans. Why we call it so? Because we love this meal and is part of every dominican home. Who in our country haven't enjoyed this delicious food?

My mother cooks our dominican stewed chicken the traditional way by browning some sugar in oil, but I decided to make a sofrito instead. It's easier and I love the result. Try this recipe with my dominican stewed red beans and my white rice recipe. You'll be tasting our delicious dominican flag.

Ingredients:

6 chicken thighs cut into medium pieces (you can mix with drumsticks and chicken breasts)
1/2 cup white vinegar
1 1/4 teaspoon salt
1/4 teaspoon ground oregano
1/4 teaspoon ground complete seasoning (Badia is the one I use, but if you have another,
go ahead and use it, just make sure it doesn't have any salt)
Ground pepper to taste (just a bit)
1 cup chopped green bell pepper
1 cup chopped red bell pepper
2 big garlic cloves or 4 small ones, crushed or minced
1 cup minced white onions
1/2 cup chopped cilantro
5 stuffed olives cut into slices (optional)
3 cups water
2 tablespoons tomato sauce (I use Ragu flavored with meat 'cause it has veggies and tastes
really good)
2 tablespoons vegetable or olive oil (remember that extra virgin olive oil is healthier)
1/2 cup tomato sauce

Directions:

Let's start cooking this dominican stewed chicken recipe by washing the chicken in a bowl with water and 1/2 cup white vinegar. Cut it into medium pieces and season with salt, oregano, complete seasoning and ground pepper. Mix everything well.

From the cup of green bell pepper take 1/4 cup and add it to the chicken. Then measure 1/3 cup and set it aside in a small bowl. Repeat these steps with the cups of red bell pepper and minced onions. Take the bowl with the 1/3 portions of vegetables to the refrigerator, we'll use them later. Now we use the remaining vegetables for the sofrito.

Let's keep marinating the chicken with half of the garlic, half of the stuffed olives and 1/4 cup cilantro. Add 1 cup water and 2 tablespoons tomato sauce. Mix well and marinate for 20 to 25 minutes.

Preheat a large nonstick saucepan on medium high heat. Pour 2 tablespoons vegetable or olive oil. Saute the vegetables for 2 to 3 minutes, stirring constantly with a nonstick cooking spoon to avoid scratching the saucepan. You can see my vegetables while cooking in the first picture to the right.

Add the 1/2 cup tomato sauce and mix (as I did in the second picture to the right). Cook for a minute, then add the chicken pieces one by one and set the liquid aside. Mix everything well and if it's dry, stir in 2 or 3 tablespoons of the marinade liquid you set aside.

Cook half covered, stirring frequently. Add the remaining 2 cups water to the marinade liquid and whenever the water in the saucepan consumes, pour in 1 or 2 large spoons of this liquid to the chicken and stir it carefully. I always check it often to avoid my chicken to dry too much and burn.

After aproximately 45 minutes and when the chicken is dry again, add the vegetables you kept in the refrigerator and the remaining marinade liquid. Stir and cook for 4 to 5 minutes more. I usually let my stewed chicken with some liquid, that way it isn't very thick at serving time.

You can accompany with my dominican stewed red beans and white rice. You'll see what a tasty combination is the "dominican flag" of our cuisine.

Beef Steak With Onions

Here is my recipe, enjoy!!!

Ingredients:

2 lbs steak cut of your choice (from the list in this page, cut into 1/4" thin)
1/2 cup white vinegar (to wash the meat)
1/4 teaspoon ground oregano
1/2 teaspoon complete seasoning (I use Badia) or any seasoning you like (just make sure it doesn't have salt)
Salt to taste
Ground pepper to taste
1 large garlic clove or two small ones
1 large white onion
1 medium green bell pepper
1/2 medium red bell pepper
1 tablespoon white vinegar
4 tablespoons vegetable oil

Directions:
Wash the meat with the 1/2 cup white vinegar, rinse and drain. Pour 3/4 cup water into the steak and add the oregano, complete seasoning, salt and pepper. Mix well. Taste a bit of the water to check the salt (not too little or too much salt, just right).

Peel and mince the garlic clove.

Add the garlic to the beef steak and mix. Let marinate while you chop the remaining vegetables.

Cut the green bell pepper into thin strips and set aside.

Do the same with the red bell pepper.

Now let's peel and chop the onion. Cut it into thin wheels.

Heat a large heavy bottom frying pan on medium low heat. Pour 2 tablespoons vegetable oil. Add the chopped vegetables and stir.

Carefully pour 1 tablespoon white vinegar over the veggies.

Mix well. Saute your veggies, stirring frequently, until tender.

Remove from the pan and set aside.

Look how nice and tender my vegetables are!

Pour the remaining 2 tablespoons vegetable oil on the frying pan. Increase the heat to medium high. Add the beef steak pieces one by one.

Pour 6 or 7 cups water to the liquid where the meat was marinating.

Increase the heat to high. Whenever the liquid in the pan dryes, add 1 or 2 spoons (with the cooking spoon) of the marinating liquid. This prevent the meat from burning. Turn over the steak filets now and then.

When the meat is finally tender (be patient, this process can take a while), add the sauted vegetables you had reserved and some more water. Check the salt and if it needs a little bit more, go ahead and add it. But be careful not to add too much salt. Cook for 3 to 4 minutes. Do not let it dry too much. A little bit of that juice with the meat is really delicious.

Check out my beef steak with onions just after turning off the heat. Umm... It looks yummy!

And here it is served with white rice and stewed red beans. Ahh... Authentic dominican food that waters my mouth. It was sooo good, delicioso.