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Pork Tinga with Black Bean and Corn Salad

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Print Recipe
 Pork Tinga with Black Bean and Corn Salad
Recipe for the week of April 11-14, 2022 **Please Note: Ingredients and recipes are subject to change due to product availability and teacher's discretion.**
Course Main Dish
Cuisine Mexican
Prep Time 20 minutes
Cook Time 35 minutes
Servings
Yield 6 servings
Ingredients
For the Pork Tinga
  • 2 tablespoons olive oil
  • 1 white onion peeled and sliced
  • 2 cloves garlic minced
  • 1/2 cup vegetable stock
  • 1 pound pork loin cubed
  • 3 bay leafs
  • ½ bunch cilantro roughly chopped
Pork Tinga Spice Mix
  • 1 teaspoon cumin
  • 2 tablespoons honey
  • ½ teaspoon chipotle chili powder
  • 1 can fire-roasted tomatoes
  • 1 teaspoon dried oregano
  • ½ teaspoon Salt
  • ¼ teaspoon black pepper
Black Bean and Corn Salad
  • 2 cans black beans drained and rinsed
  • 1 1/2 cups corn kernels canned
  • 1/2 red onion minced
  • 1 green bell pepper diced
  • 1/3 cup cilantro leaves chopped
Salad Dressing
  • 1/3 cup olive oil
  • 1/4 cup lime juice
  • 2 teaspoons honey
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon Salt
  • ¼ teaspoon black pepper
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon Salt
  • ¼ teaspoon black pepper
Instructions
Starting the Pork Tinga
  1. Heat oil in a large pot over medium-high heat. Add the onion and sauté for 5 minutes, stirring occasionally. Add the garlic and sauté for 1-2 minutes, stirring frequently, until fragrant. Add pork and allow to cook until slightly brown
Making the Sauce
  1. Add the spice mix and crushed tomatoes to the pot. Allow sauce to come to a simmer. Add the bay leaf to the sauce and cook over medium-high heat for 5 minutes, stirring occasionally. Remove and discard the bay leaf. Taste and season with salt and pepper if needed.
Making the Salad
  1. In a small bowl, whisk together the cilantro, olive oil, lime juice, honey, chili powder, cumin and salt and pepper.
  2. Pour the dressing over the beans and vegetables and toss gently to coat.
Serving
  1. Serve the pork warm, garnished with cilantro. Serve salad on the side. Enjoy!