Last night I pulled some leftover frozen smoke pulled pork from the freezer. I had smoked the pork butt back in the winter. I thought when I pulled it out that I would just do pulled pork sandwiches, BORING!! But tonight I decided to put a tex mex flair on it. I started by getting my rice concoction started. I added 1 C basmati rice, with 1.5 C water, 1.5 tsp chicken bouillon granules, 1 tbs cumin, 1.5 tbs hot hungarian paprika, and 1 tsp of turmeric, 1 can of rinsed and drained red beans, 1/2 C frozen corn. I just mixed it all up, brought it to a boil and then I covered it and let it simmer for 20 minutes. You could add whatever beans you like, I just had the red beans on hand. While the rice was cooking, I chopped 1 jalapeno (w/ seeds), 1/2 poblano pepper, 1/2 red pepper and I sliced 1/2 of a red onion. I heated a large skillet and added a 1 tbs of EVOO and then added my veggies and let them saute for about 5 minutes. I then added 1 1lb of the smoked pulled pork and 1 C of no salt chicken stock and mixed it up. After several minutes I added about 2.5 tbs of my mexican seasoning which consists of cayenne, chili powder, cumin, oregano, hot hungarian paprika, salt and corn starch. I'm partial to the paprika and cumin so my mixture has more of those 2 ingredients. Just play with your mix and find what's right for your palate. I let this simmer for about 15 minutes. You might need to add water if the mixture gets too thick. I served the pork over the rice with chopped scallions and cilantro, grape tomatoes and sour cream. Enjoy!!
No comments:
Post a Comment