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Publix Aprons Recipes

Mango-Mojo Pork With Cabbage and Chayote Escabeche

Total Time - 2 hours (Active Time - 60 minutes) / Makes 4 Servings

Cooking Sequence

  • Prepare pork recipe and begin to simmer - about 1 1/2 hours
  • About 20 minutes before serving, prepare chayote - 20 minutes
  • Complete pork recipe; serve - 5 minutes

Mango-Mojo Pork With Cabbage and Chayote Escabeche

Mango-Mojo Pork With Cabbage

1 large yellow onion, thinly sliced
8 cloves garlic, thinly sliced
Juice of 2 oranges
1 1/2 lb boneless country-style pork ribs
2 teaspoons ground cumin
2 teaspoons sazón with coriander & annatto
1/2 teaspoon ground allspice
1/2 teaspoon pepper
2 tablespoons olive oil
1 large ripe mango
Juice of 2 limes
1 (10-oz) bag shredded cabbage

  • Slice onion and garlic. Squeeze oranges for juice (1 cup).
  • Cut pork into bite-size pieces (wash hands).
  1. Combine cumin, sazón, allspice, pepper, garlic, and 1/3 cup orange juice to form a paste. Toss pork and onions in mixture. Let stand 5–10 minutes (or overnight) to marinate.
  2. Preheat large stock pot on medium-high 2–3 minutes. Place oil in pan, then add pork (in batches); cook 1–2 minutes on each side until browned. Remove; repeat with remaining pork.
  3. Reduce heat to low. Add pork, any remaining marinade (with onions), and remaining 2/3 cup orange juice and cover; simmer 1–1 1/2 hours or until pork is tender.
  4. Peel mango; cut fruit into chunks. Squeeze limes for juice (2 tablespoons). Remove pan from heat; stir in mango and lime juice. Serve pork over cabbage. (Makes 6 servings.)

CALORIES (per 1/6 recipe) 440kcal; FAT 25g; CHOL 115mg; SODIUM 310mg; CARB 21g; FIBER 3g; PROTEIN 32g; VIT A 15%; VIT C 110%; CALC 10%; IRON 15%

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Chayote Escabeche

6 cups water
3/4 teaspoon kosher salt, divided
2 medium chayote squash, peeled and sliced
1/2 large yellow onion, thinly sliced
1 (14-oz) can hearts of palm, sliced
1/4 cup cilantro, finely chopped
1 clove garlic, finely chopped
Juice of 3 limes
1/4 teaspoon pepper
1/4 cup olive oil

  • Place water and 1/2 teaspoon salt in medium saucepan; bring to a boil on high.
  • Peel chayote (discard seed); cut chayote into 1/4-inch-thick slices.
  • Slice onion and palm hearts. Chop cilantro and garlic. Squeeze limes for juice (1/4 cup).
  1. Add chayote to boiling water; cook 2–3 minutes or until tender. Drain.
  2. Whisk in medium bowl: lime juice, garlic, onions, remaining 1/4 teaspoon salt, pepper, and oil until blended. Stir in chayote; let stand 3–4 minutes, stirring often, to cool.
  3. Stir in palm hearts and cilantro. Serve.

CALORIES (per 1/4 recipe) 160kcal; FAT 14g; CHOL 0mg; SODIUM 410mg; CARB 8g; FIBER 4g; PROTEIN 2g; VIT A 2%; VIT C 20%; CALC 8%; IRON 8%

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Shopping List

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Dry Grocery
Add to your grocery list 1/2 tsp ground allspice
Add to your grocery list 2 tsp ground cumin
Add to your grocery list 1 (14-oz) can hearts of palm
Add to your grocery list 2 tsp sazón with coriander & annatto

Add to your grocery list 1 1/2 lb boneless country-style pork ribs

Add to your grocery list 2 medium chayote squash
Add to your grocery list 1/4 bunch cilantro
Add to your grocery list 9 cloves garlic
Add to your grocery list 5 limes (for juice)
Add to your grocery list 2 oranges (for juice)
Add to your grocery list 1 large ripe mango
Add to your grocery list 1 (10-oz) bag shredded cabbage
Add to your grocery list 2 large yellow onions

From Your Pantry
Add to your grocery list 3/4 tsp kosher salt
Add to your grocery list 1/4 cup + 2 tbsp olive oil

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Aprons Advice

  • Complete your meal with fresh pineapple, whole wheat bread, and carrot cake for dessert.
  • The pork mixture can be served in soft tortillas.
  • You can also simmer the pork in a slow cooker on low for 3–4 hours.
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Recipe Version pork0080