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Savory Mexican Pork Roast

Everton.Stonehead's picture
Ingredients
  Boneless pork shoulder roast 3 Pound, rolled and tied (1 Piece)
  Cooking oil 2 Tablespoon
  Canned tomatoes 14 1⁄2 Ounce, undrained and cut up (1 Can)
  Reduced sodium chicken broth 1 Cup (16 tbs)
  Picante sauce 1⁄2 Cup (8 tbs)
  Onion 1 Medium, chopped
  Green sweet pepper 1 Medium, chopped
  Chili powder 1 Tablespoon
  Ground cumin 1⁄2 Teaspoon
  Ground pepper 1⁄8 Teaspoon
  Carrots 4 Medium, thinly sliced
  Celery stalks 4 , thinly sliced
  Cornstarch 1 Tablespoon
  Cooked mashed potatoes 1 Cup (16 tbs) (Hot)
Directions

1. Trim fat from meat. In a Dutch oven brown roast on all sides in hot oil. Drain off fat. Add the undrained tomatoes, chicken broth, picante sauce, onion, green sweet pepper, chili powder, cumin and ground pepper to Dutch oven. Bring to boiling; reduce heat. Simmer, covered, for 1 hour. Add carrots and celery. Simmer, covered, for 30 to 40 minutes more or till meat is tender. Remove meat to a platter, reserving vegetables and juices in Dutch oven. Keep meat warm.
2. For sauce, combine the cornstarch and 1/4 cup cold water. Stir into vegetable mixture. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Pork
Interest: 
Gourmet
Preparation Time: 
20 Minutes
Cook Time: 
100 Minutes
Ready In: 
0 Minutes

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