Pork is the best protein. It would probably be more gracious to say "pork is my favorite protein" and admit reasonable minds could differ, as I am certainly a fan of beef, fish, shrimp, scallops, mussels, oysters, clams, chicken, turkey and even duck. However, that simply wouldn't be honest. Pork is the best; if you don't think so, I think you're wrong. I bet none of my catholic friends have given up bacon for Lent. Ever have Paducah barbecue? Memphis ribs? No debate.
Mexican is my favorite genre of food (although we could talk about French, Asian, even German). Thus, tonight's post combines my favorite type of cooking with the best ingredient on earth, yet it doesn't disappoint despite high expectations. It is also super easy and highly versatile.
We start with a pork loin, which is ridiculously cheap these days relative to everything else at the grocery store. Cut all 2.5 lbs into inch cubes, season with salt and pepper and allow a big saute pan with olive oil to become searingly hot. Add the pork cubes, reduce the heat a little and cook them through, until the juices dissipate. Once the pork is cooked, add 1 Cup of chicken stock, 7 oz of store bought salsa verde (although it is fun to make, it is hard to find fresh ingredients for this all the time), 6 diced garlic cloves, 2 chopped tomatoes, 1 diced onion, and following spices: 1.5 tbs of cumin, 1 and 1/3 tbs chili powder, 1 tbs of dried oregano and a dash of cayenne pepper. Let this simmer for 45 minutes or until the sauce is thick. The pork will be tender and perfect.
With this pork, your possibilities are endless. Tacos, burritos (which is what we had tonight, with sauteed onions and peppers, plus guacamole and cheese), quesadillas, fajitas or 20 other more creative dishes. I wish we had room to raise pigs.
