Al Pastor Pork

Name: Al Pastor Pork with Cilantro Lime Quinoa & Smoky Red Pepper Crema
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1/2 cup Quinoa; 1 unit Chicken Stock Concentrate; 2 tbsp Smoky Red Pepper Crema; 12 oz Pork Chop; 1 Lime; 2 unit Scallions; 1 unit Tex-Mex Paste; 1 tbsp Southwest Spice Blend; 1/4 oz Cilantro; 4 oz Pineapple; 1 tsp Cooking Oil, tsp; tsp Salt, tsp; tsp Black Pepper, tsp; 1 tbsp Butter, tbsp

with Cilantro Lime Quinoa & Smoky Red Pepper Crema

By Recipe0 System

We can never get enough of sweet and savory combos for dinner, which is why we’re head-over-heels for al pastor. Traditionally, the dish features pineapple-marinated pork shoulder that’s spit-roasted until caramelized and meltingly tender. For this riff on the classic, we swap in pork chops, which we rub with Southwest spices, then sear until juicy. The pineapple actually makes not one, but two appearances: The juice is simmered with rich spices and lime to form a tantalizing pan sauce, while the fruit is chopped and stirred into salsa. It’s all served with zesty quinoa and a dollop of smoky red pepper crema.

Mexican

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1/2 cup Quinoa
1 unit Chicken Stock Concentrate
2 tbsp Smoky Red Pepper Crema
12 oz Pork Chop
1 Lime
2 unit Scallions
1 unit Tex-Mex Paste
1 tbsp Southwest Spice Blend
1/4 oz Cilantro
4 oz Pineapple
1 tsp Cooking Oil, tsp
tsp Salt, tsp
tsp Black Pepper, tsp
1 tbsp Butter, tbsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Wash and dry all produce.

In a small pot, combine 1 cup water (2 cups for 4 servings), stock concentrate, and a big pinch of salt. Bring to a boil, then add quinoa; cover and reduce to a low simmer. Cook until quinoa is tender and liquid has absorbed, 15-20 minutes. TIP: Drain any excess liquid if necessary.

Keep covered off heat until ready to serve.
2

While quinoa cooks, drain pineapple over a small bowl, reserving juice; roughly chop fruit. Zest and quarter lime. Trim and thinly slice scallions. Finely chop cilantro.

To bowl with pineapple juice, stir in Tex-Mex paste, 2 TBSP water (3 TBSP for 4 servings), and juice from half the lime.
3

In a medium bowl, combine chopped pineapple, scallions, half the cilantro, and a squeeze of lime juice to taste. Season with salt and pepper.
4

Pat pork* dry with paper towels and season all over with half the Southwest Spice (all for 4 servings), salt, and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. TIP: If pork begins to brown too quickly, reduce heat to medium.

Turn off heat; transfer to a cutting board. Wipe out pan.
5

Return same pan to medium-high heat. Add pineapple juice mixture and bring to a simmer. Cook until slightly reduced, 2-3 minutes.

Remove from heat and stir in 1 TBSP butter (2 TBSP for 4 servings) until melted.
6

Fluff quinoa with a fork; stir in lime zest and remaining cilantro. Season with salt and pepper. TIP: For extra-rich quinoa, stir in 1 TBSP butter (2 TBSP for 4 servings).

Thinly slice pork crosswise.

Divide quinoa between bowls and top with pork. Drizzle pork with pan sauce, then top with pineapple salsa and smoky red pepper crema. Serve with any remaining lime wedges on the side.

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