Ingredients

• ½ yellow onion, chopped
• ½ lb Deli mojo pork, shredded
• 1 tablespoon canola oil
• 2 cups unsalted chicken stock (or broth)
• ½ cup mojo marinade
• 1 (16-oz) can reduced-sodium pinto beans, drained
• 1 (14.5-oz) can diced potatoes, drained
• 1 (8.5-oz) bag precooked basmati rice
• ½ bunch fresh cilantro, coarsely chopped
• ½ cup green olives with pimientos, coarsely chopped
• 1 medium avocado, chopped

Prep

• Chop onion (1 cup).
• Shred pork (about 2 cups) into small bite-size pieces.

Steps

1. Preheat large stockpot on medium-high 2–3 minutes. Place oil in pot, then add onions and pork; cook and stir 2–3 minutes or until onions soften.
2. Reduce heat to low; add stock, marinade, beans, and potatoes, then cover; simmer 15–18 minutes or until pork is hot and flavors are blended.
3. Microwave rice following package instructions. Chop cilantro (½ cup) and olives; cut avocado into small bite-size pieces.
4. Place rice in serving bowls; top with chili, avocado, cilantro, and olives. Serve.

Ingredients

• 1 medium head iceberg lettuce
• ¼ bunch cilantro, finely chopped
• ½ yellow onion, finely chopped
• ½ cup green olives with pimentos, finely chopped
• ¼ cup spicy ranch dressing
• 2 tablespoons sofrito
• 1 cup crispy tortilla or wonton strips

Steps

1. Remove lettuce core; cut lettuce into 6 wedges and place on serving plates.
2. Chop cilantro (2 tablespoons), onion (¼ cup), and olives; place in bowl and toss until blended.
3. Whisk dressing and sofrito until blended. Top each wedge with dressing, olive mixture, and crispy strips. Serve.