Mojo Pork Chili and Zesty Wedge Salad

wreglgrl 0

"From Apron's"


40 6 servings
Serving size has been adjusted!

Original recipe yields 6 servings



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  1. Chop onion (1 cup), cilantro (1/2 cup), and olives.
  2. Shred pork (about 2 cups) into small bite-size pieces.
  3. Preheat large stock pot on medium-high 2–3 minutes. Place oil in pan, then add onions and pork; cook and stir 2–3 minutes or until onions soften.
  4. 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.
  5. Microwave rice following package instructions. Cut avocado into small bite-size pieces. Place rice in serving bowls; top with chili, avocado, cilantro, and olives. Serve.
  6. For salad:
  7. Remove lettuce core; cut lettuce into 6 wedges.
  8. Chop cilantro (2 tablespoons), onion (1/4 cup), and olives; place in bowl and toss until blended.
  9. Whisk dressing and sofrito until blended.
  10. Top each wedge with dressing, olive mixture, and crispy strips. Serve.
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