Tom’s Pork Sauce Rojo Recipe – Dishing Magazine

JH Dishing

Delicious Pork Sauce Rojo

2 lbs. boneless pork loin chops
2 – 15 oz. cans tomato sauce
4 – 7 oz. cans mild diced green chilies
1 ½ cups flour
1 tbsp garlic salt
2 tbsps black pepper
1 tbsp cumin
A dozen sliced pickled jalapenos
½ cup sugar
One 32 oz. bag of Pinto Beans
Sour cream, cheddar cheese, iceberg lettuce, fresh tomatoes and tortillas for serving

Soak beans overnight in a large cooking pot with the pot filled to the brim with water. Drain beans in the morning. Reapply water and simmer beans to desired firmness (approx. 1 ½ – 2 hours). Drain and salt & pepper to taste, then let stand.

Slice pork loin into cubes of approx. 1 inch in size. Put flour, garlic salt, black pepper and cumin into a large plastic bag. Enter pork pieces and shake in the bag until fully coated in flour mixture. In a large skillet, put butter and olive oil and heat on high. Place pork pieces into pan and cook with a seared finish on both sides.

In a separate pot, pour the tomato sauce and green chilies. Heat on low and bring to a simmer. Place the cooked pork into the pot of sauce. Add in the Jalapenos, more black pepper and cumin to desired mild or hot taste. Add a small amount of water to the sauce to thin, if desired. Add in the sugar to tame the sauce. Let simmer for an hour so the sauce absorbs into the pork.

To serve: heat a small frying pan with some vegetable oil and re-heat and/or fry the pinto beans. Shred some cheddar cheese. Heat flour tortilla and place a row of beans inside, with the cheese and a couple of scoops of the pork sauce. Roll the tortilla and place some additional sauce on top with more cheese. Top with sour cream. Garnish with some iceberg lettuce and diced tomatoes on the side.

Serves 8. Enjoy!

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