Carnitas, Jalapeno Pinto Beans, and Red Chile Rice

Crispy, succulent, flavorful little chunks of pork that you simply can't quit popping in your mouth, creamy smooth pinto beans with the zippy flavor of jalapeno, and spicy red hot chile rice with a hint of lime...this is a meal made in heaven.

On the day that I made this meal I had all the windows open downstairs and the aroma was so intoxicating the neighbor stopped by to see what I was making. No joke. I can't even tell you how good this whole meal was.  This meal made me fall in love with the Homesick Texan cookbook.  It is simply one of the best things I've made this year.  If I had to cook a meal to impress, this would be it.

 Carnitas

Adapted from The Homesick Texan

Makes 4-8 servings

3 pounds boneless pork shoulder, cut into 2-inch cubes

1/2 cup orange juice

1/4 cup lime juice

4 cloves garlic

1 teaspoon ground cumin

1 teaspoon kosher salt, plus more to taste

Houston-Style Green Salsa, optional

Tortillas, avocado slices and chopped cilantro for serving

Place the pork in a large Dutch oven or pot; add the orange juice, lime juice, garlic, cumin, salt, and enough water to barely cover the meat.  Bring the pot to a boil and then turn the heat down to low and simmer uncovered for 2 hours.  Do not touch the meat.

After 2 hours, turn the heat up to medium-high, and while occasionally stirring, continue to cook uncovered for about 45 minutes or until all the liquid has evaporated and the pork fat has been rendered.

NOTE: At this point I transferred my pork to a nonstick skillet to brown because it was sticking to my stockpot and causing the pork to shred up.  You may wish to do the same.  Or, I'm sure you could add some additional canola oil to keep it from sticking.

When pork has browned on both sides, it's ready.  (There will still be liquid fat in the pan.)  Taste and add salt.  Serve either cubed or shredded with Houston-Style Green Salsa, tortillas, avocado slices, and chopped cilantro.

 Jalapeno Pinto Beans

Adapted from The Homesick Texan

Serves 8-12

1 pound pinto beans

1 medium yellow onion, cut in half

4 cloves garlic

2 jalapeno chiles, seeds and stems removed, cut in half lengthwise

1/4 cup white vinegar or jalapeno pickle juice (a wonderful secret ingredient)

salt to taste

Rinse and sort through the beans, removing any stones and shriveled beans.  Place the beans in a large pot and cover with 1 inch of water.  Bring to a boil and then cook for 15 minutes.

Drain and rinse the beans and then return them to the pot.  Cover the beans with 2 inches of clean water.

Add to the pot the onion, garlic, and jalapenos.  Bring pot to a boil and then turn the heat down to low.  Simmer covered for anywhere from 4-6 hours or until beans are tender.  (The time needed to cook will depend on the freshness of the beans).  Once beans are tender, stir in the vinegar or jalapeno juice and salt to taste and cook for 10 more minutes.

NOTE: Don't skip the jalapeno pickle juice, it really takes these beans to the next level. Additionally, I had to strain a little bit of the water/bean liquid at the end of the cooking process.  I wish I would have remembered to save it so that I could use the bean liquid in the refried beans.  If you wish to make refried beans, remember to save some of the bean liquid.

 

 Red Chile Rice

Adapted from The Homesick Texan

Serves 4-6

3/4 cup canned crushed tomatoes, drained

1/4 medium yellow onion

2 cloves garlic

1 canned chipotle chile in adobo (or 1/2 if you don't like much heat)

1/2 teaspoon ground cumin

1 tablespoon lime juice

1 tablespoon canola oil

1 cup uncooked rice

2 cups chicken broth

salt, to taste

Add to a blender the tomatoes, onion, garlic, chipotle chile, cumin, cloves, and lime juice.  Puree until a thick paste forms.  Remove tomato puree from blender and measure.  You should have about 1/2 cup.

Note:  I had quite a bit of the tomato puree leftover.  Enough to make another batch of rice.  Be careful not to use all the liquid and measure out only the 1/2 cup called for.

Heat up the canola oil in a heavy-bottomed pot (I use a nonstick skillet so the rice didn't stick or burn).  Set the heat on medium-low.  Add the rice and saute for 30 seconds.  Add the tomato puree and while stirring, cook for 1 more minute.

Pour in the chicken broth, bring to a boil, and then cover the pot, turn the heat down to low, and simmer for 20 minutes.  Turn off the heat and let it sit for 10 more minutes.  Stir the rice to incorporate any tomato puree that's accumulated on top and then salt to taste.

This post is part of The Homesick Texan Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef