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.**
Servings Prep Time
Yield6 servings 20minutes
Cook Time
35minutes
Servings Prep Time
Yield6 servings 20minutes
Cook Time
35minutes
Ingredients
For the Pork Tinga
  • 2tablespoons olive oil
  • 1 white onionpeeled and sliced
  • 2cloves garlicminced
  • 1/2cup vegetable stock
  • 1pound pork loincubed
  • 3 bay leafs
  • ½ bunch cilantroroughly chopped
Pork Tinga Spice Mix
  • 1teaspoon cumin
  • 2tablespoons honey
  • ½ teaspoon chipotle chili powder
  • 1 can fire-roasted tomatoes
  • 1teaspoon dried oregano
  • ½ teaspoon Salt
  • ¼teaspoon black pepper
Black Bean and Corn Salad
  • 2 cans black beansdrained and rinsed
  • 1 1/2cups corn kernelscanned
  • 1/2 red onionminced
  • 1 green bell pepperdiced
  • 1/3cup cilantro leaveschopped
Salad Dressing
  • 1/3cup olive oil
  • 1/4cup lime juice
  • 2teaspoons honey
  • 1teaspoon chili powder
  • 1teaspoon cumin
  • ½teaspoon Salt
  • ¼teaspoon black pepper
  • 1teaspoon chili powder
  • 1teaspoon cumin
  • ½teaspoon Salt
  • ¼teaspoon 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!