Puerco Oaxaca
Recipe: #22335
January 02, 2016
Categories: Loins, Mexican Sunday Dinner, Gluten-Free, No Eggs, Mexican Dinner, more
"This recipe uses the broiler to melt the cheese over the pork loin slices."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (324.7 g)
- Calories 507.4
- Total Fat - 27.7 g
- Saturated Fat - 11.1 g
- Cholesterol - 114.5 mg
- Sodium - 1071.4 mg
- Total Carbohydrate - 18 g
- Dietary Fiber - 3.3 g
- Sugars - 7.3 g
- Protein - 47.2 g
- Calcium - 583 mg
- Iron - 1.3 mg
- Vitamin C - 25.8 mg
- Thiamin - 0.8 mg
Step by Step Method
Step 1
Heat tomatillo sauce with the jalapeno in oil; add the geggies and sauté until translucent, remove.
Step 2
Brown pork in same pan.
Step 3
In heatproof plate, put sauce around the plate. Place the pork on top of sauce.
Step 4
Put cheese that has been divided into 1/4ths on top of pork and top with veggies.
Step 5
Broil until cheese is hot and bubbly, be careful plate is hot.
Tips
- Heat proof plates
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Be sure to select a lean pork loin for this recipe.
- If you cannot find Oaxaca cheese, you can substitute with Monterey Jack cheese.
- Substitute the pork loin with chicken breast for a leaner protein. The benefit of this substitution is that it is a healthier option than pork and can provide a lighter meal.
- Substitute the Oaxaca cheese with mozzarella for a milder flavor. The benefit of this substitution is that it will provide a milder flavor that can be more palatable for those who don't prefer spicy dishes.
Puerco Oaxaca with Rice Heat tomatillo sauce with the jalapeno in oil; add the veggies and sauté until translucent, remove. Brown pork in same pan. Place cooked rice in the heatproof plate, then put the sauce around the plate. Place the pork on top of sauce. Put cheese that has been divided into 1/4ths on top of pork and top with veggies. Broil until cheese is hot and bubbly, be careful plate is hot.
Mexican Rice: This flavorful side dish is the perfect accompaniment to Puerco Oaxaca. It is made with long grain white rice, tomatoes, garlic, onion, and spices for a delicious and flavorful meal. The Mexican Rice will help to balance out the richness of the pork and cheese and provide a complete meal.
Chile Relleno: Chile Relleno is a traditional Mexican dish that is a great accompaniment to Puerco Oaxaca. It is made with a roasted poblano pepper that is stuffed with cheese and then fried in a light batter. The Chile Relleno adds a slight spicy kick to the meal, and its creamy texture pairs nicely with the pork and cheese.
FAQ
Q: What type of cheese is used in this recipe?
A: This recipe uses Oaxaca cheese, which is a semi-soft cheese with a mild flavor. It can be shredded or sliced for this recipe.
Q: What other ingredients are needed for this recipe?
A: In addition to the Oaxaca cheese, this recipe requires onions, garlic, tomatoes, jalapeno peppers, and cilantro. It also calls for olive oil, salt, and pepper.
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Fun facts:
The Oaxaca cheese used in this recipe is a traditional Mexican cheese made from cow's milk. It is often referred to as "quesillo" or "string cheese" because it is made in a long, thin, stringy shape. It is a popular ingredient in Mexican cuisine and is often used to make quesadillas and tacos.
This dish is also known as "Puerco en Salsa Verde" and is a popular dish in the Mexican state of Oaxaca. It was made famous by the late Mexican chef, Diana Kennedy, who wrote several cookbooks on traditional Mexican cuisine.