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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

Ingredients
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

Prep
  • Slice onion and garlic. Squeeze oranges for juice (1 cup).
  • Cut pork into bite-size pieces (wash hands).
Steps
  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

Ingredients
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

Prep
  • 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).
Steps
  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

Add items to your grocery list by clicking on the Add to My Grocery List next to any item below.

The icon will change to Currently on My Grocery List to indicate that it has been added.

ADD ALL 15 ITEMS TO LIST

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

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

Produce
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