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Slow-Cooked Achiote Pork
Black Bean Chili

(Family Features) - For eleven years, National Eat Dinner Together Week has reminded us to celebrate the natural connection between food and family.

This year, the National Pork Board would like families to enter their favorite pork recipe in "America's Favorite Family Recipes Contest." The grand prize winner will have their complete family cookbook published with a foreword by celebrity chef and cookbook author, Rick Bayless.

"Favorite recipes are closely linked with family memories and traditions. Compiling those recipes into a cookbook is a meaningful and useful way to record a part of your family's history," says Bayless.

For more great meal ideas and information on National Eat Dinner Together Week, visit TogetherForDinner.com.

Slow-Cooked Achiote Pork

  • 3 pounds bone-in pork shoulder roast
  • 1/2 of a 3.5-ounce package achiote seasoning
  • 3/4 cup fresh lime juice (divided use)
  • Salt
  • 1/2 1-pound package banana leaves, defrosted if frozen (optional), available in Mexican or Asian markets
  • 1 large white onion, thinly sliced
  • 1 large red onion, thinly sliced

    1. Place achiote seasoning in small bowl, pour in 1/2 cup of lime juice and 2 teaspoons salt; use back of a spoon to work the two together into smooth, thickish marinade.
    2. If using banana leaves, cut 2 two-foot sections and use them to line slow cooker-lay one down the length, the other across the width. Add meat and pour marinade over and around roast. Scatter white onion over meat.
    3. Pour 1/2 cup water around meat. Fold up banana leaves to roughly cover everything. Slow cook 6 hours until meat is fork-tender (pork can hold at "keep warm" setting for 4 or more hours).
    4. While meat cooks, combine red onion with remaining 1/4 cup lime juice in small bowl. Sprinkle with 1/2 teaspoon salt, toss and let marinate, stirring occasionally.
    5. Transfer meat and onions to dinner plates. Spoon off any rendered fat. If two cups or more sauce is left, tip or ladle it into saucepan and boil down to about one cup. Season with salt if needed, then spoon over meat.
    6. Top with lime-marinated red onions and serve with salsa or hot sauce-and plenty of hot tortillas for making tacos.
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Serves 6

Notes, Tips & Suggestions
* Adapted from "Mexican Everyday," courtesy of Rick Bayless
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Black Bean Chili

  • 1 1/2 pounds boneless pork, cut into 1/2-inch cubes
  • 2 15 1/2-oz. cans black beans, drained
  • 1 cup chopped onion
  • 1 cup chopped yellow bell pepper
  • 1 cup chunky salsa
  • 1 15 1/2-oz. can diced tomatoes, undrained
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon crushed red pepper
  • Garnish: sour cream, shredded Cheddar cheese (optional)
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    1. Combine all ingredients except garnishes in 3 1/2-quart slow cooker. Cover and cook on low heat 7 to 8 hours. Top individual bowls with garnishes.

Serves 4
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SOURCE: National Pork Board

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