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Publix Simple Meals

Tomatillo Pork With Tortillas and Potato Chile Rellenos

Servings:
Makes 4 Servings
Total Time:
45 minutes
Active Time:
45 minutes

Cooking Sequence


-- Prepare chiles recipe and begin to bake - 20 minutes

-- Prepare pork recipe through step 2 - 15 minutes

-- Complete chiles; complete pork and serve - 10 minutes


Cooking Instructions

Tomatillo Pork With Tortillas

Ingredients

1 (17-oz) package fully cooked pork roast (drained)

1 cup water

2 teaspoons cornstarch

1 extra-large cube chicken bouillon

1 (16-oz) jar tomatillo salsa

1 (15.5-oz) can dry pigeon peas (drained)

1 cup fresh pre-diced onions

1 tablespoon fresh cilantro, coarsely chopped

1/4 cup light mayonnaise

4 medium-size flour tortillas

Prep


-- Shred pork roast coarsely using two forks


Steps


1. Place water in medium saucepan; stir in cornstarch until dissolved. Place pan on medium-high; heat until water begins to get hot. Crumble the bouillon cube and stir only one-half of the cube into the hot water until dissolved (discard other half).

2. Stir in shredded pork, salsa, peas, and onions; cook and stir 2-3 minutes or until mixture boils. Chop cilantro.

3. Reduce heat to low. Stir in cilantro and mayonnaise; cook and stir 5 minutes until flavors are blended. Spoon pork onto tortillas; top with desired toppings. Fold tortillas and serve.


Potato Chile Rellenos

Ingredients

Olive oil (or regular) cooking spray

1 tablespoon fresh cilantro, finely chopped

1/4 cup golden raisins, finely chopped

6 garlic-stuffed green olives, finely chopped

1 (15-oz) can diced potatoes (drained/rinsed)

2/3 cup shredded Mexican-blend cheese

1/2 cup panko breadcrumbs

1/4 cup fresh pre-diced onions

4 large Cubanelle chile peppers

Nonstick aluminum foil

Prep


-- Preheat oven to 450°F. Lightly coat 2-quart baking dish with cooking spray.

-- Chop cilantro, raisins, and olives; place in medium bowl.


Steps


1. Stir in remaining ingredients (except peppers) until well blended.

2. Cut 1/2 inch off tip of pepper (leave stem-end intact). Make a slit down one side; remove seeds. Place peppers, cut-side up, in baking dish; stuff with potato filling, mounding extra filling on top. Cover dish with foil; bake 15 minutes.

3. Remove foil. Bake 10 more minutes or until filling begins to brown. Serve.


Aprons Advice


-- Complete your meal with sour cream, diced tomatoes, and black olives (for tortillas); finish with a caramel dessert.

-- The pork recipe could easily be made vegetarian. Replace the pork with a meat substitute and prepare as directed. The baked chile peppers also contain no meat.


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Nutritional Information

Tomatillo Pork With Tortillas

CALORIES (per 1/4 recipe) 400kcal; FAT 13g; CHOL 80mg; SODIUM 2260mg; CARB 38g; FIBER 6g; PROTEIN 30g; VIT A 8%; VIT C 35%; CALC 4%; IRON 25%

Potato Chile Rellenos

CALORIES (per 1/4 recipe) 240kcal; FAT 8g; CHOL 15mg; SODIUM 810mg; CARB 37g; FIBER 5g; PROTEIN 8g; VIT A 10%; VIT C 100%; CALC 15%; IRON 10%