Ingredients
Olive Oil
1 Tbsp.
Salt
¼ tsp.
Pepper
¼ tsp.
Small onion, chopped
½
Red bell pepper, seeded and chopped
¼
Green bell pepper, seeded and chopped
¼
Garlic clove, minced
1
Red pepper flakes
¼ tsp.
Green onion, cut on a diagonal, keeping the white and green parts separate
1 Tbsp.
Adobo Pork* (see additional recipe)
4 oz.
Directions
- Add the olive oil to a large skillet over medium heat. Add the diced potatoes and season with salt and pepper. Cook for 7-10 minutes, stirring occasionally.
- Add the onion and cook for another 3 minutes, stirring occasionally.
- Add the bell peppers, garlic and red pepper flakes to the skillet and stir.
- Reduce the heat and continue cooking until potatoes are cooked through and crispy.
- Add liquid eggs and cook until scrambled.
- Top with Adobo Pork.
- Sprinkle with green part of the green onion.
Adobo Pork Loin
Ingredients
Boiling water
1/2 cup
Pork butt, cut into 1-inch pieces
¼ lb
Salt
1/8 tsp.
Adobo Pork sauce
1
Directions
- Remove and discard seeds from the New Mexico Chilies. Steep the chilies in ½ cup of boiling water for 30 minutes.
- Add 1/8 tsp. salt to the pork butt, mix. Cover and place in the refrigerator for at least 1 hour.
- Drain the Mexican Chilies, keeping 1/8 cup of the water the chilies had been soaking in.
- Blend together the drained chilies and remaining sauce ingredients until a paste is formed.
- Add in the 1/8 cup reserved chili water and blend on high for one minute.
- Put the pork butt into a Dutch oven and cover with the Adobo Pork Sauce and stir well.
- Over medium high heat, bring the pork butt and sauce to a boil. Remove from heat.
- Preheat oven to 325° and then bake the pork for 2 ½ hours.
- Remove and allow to rest for a few minutes.
- Scrape down the inside of the Dutch oven and mix.
Ingredients for Adobo Pork Sauce
Ingredients
New Mexico Chilis
1.5 tsp.
Honey or maple syrup
½ tsp.
White Vinegar
½ tsp.
Garlic clove
½
Dried oregano
1/8 tsp.
Cumin
1/8 tsp.
Cayenne pepper
1/8 tsp.
Kosher salt
1/8 tsp.
Directions
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