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Roasted Poblano and Pulled Pork Risotto with Avocado & Lemon! 😱

 

Ok team! One of the best recipes I've made in a hot minute! Now, this recipe is a beast! If you're up for the challenge, I HIGHLY suggest you take it on! It's PHENOMENAL!

I've broken the recipe down into components so it makes it easy to follow. And just an fyi, this style of recipe writing is how I formatted my ecookbook, "How to SLAY the Meal Prep Game!" Those who bought the book said it was the easiest and fastest way they've ever learned how to meal prep!

Be sure to read the entire recipe before attempting it! Write down your ingredients list upon going to the grocery store! Be prepared!

Ok, Sassy Fam! GO GET IT!

YIELDS: 4-5 Servings
Time: 40 Minutes

Rice
1 1/2 cups brown rice
3 cups water
1 teaspoon coconut oil

1. Cooking the rice in a rice cooker would be ideal! If you do not have a rice cooker place all of the contents in a medium sized pot with a tight fitting lid. Place on the stove over medium-low heat. Cook for 30 minutes. Fluff with fork.
2. While the rice is cooking, move onto the pork.

Pork
1 lb pork shoulder, cut in large chunks
1 small onion, chopped
4 garlic cloves, whole
1/4 cup white vinegar
2 tablespoons Worcestershire
2 teaspoons Himalayan salt
1/2 teaspoon black pepper
2 teaspoons crushed red pepper
2-3 cups water

1. Place everything in a medium-large soup pot. Make sure the pork is submerged in water.
2. Place the pot on the stove over medium high heat. Bring to a boil. Turn heat down to medium-low and simmer for another 30-35 minutes.
3. While the pork is cooking, move onto the veggies! 


Vegetables
2 poblano peppers, julienne
1 yellow squash, cut in half moons
1 red onion, julienne
4 garlic cloves, minced
2 teaspoons salt
1/4 teaspoon black pepper
1/2 teaspoon chili powder
2-3 tablespoons coconut oil
1 lemon
1 avocado

1. Chop all of the veggies as listed above. 

2. Place a large skillet (wok would be ideal) over high heat. Add the coconut oil and allow the oil to melt and spread over the surface of the pan.
3. If the pan is large enough, throw all of the veggies in at once (if not cook the veggies in batches and add more oil as needed). Place the veggies in the pan and stir often so the garlic doesn't burn and the veggies don't stick. Add the salt, pepper, and chili powder. Keep sauteing and stirring until the veggies become caramelized. This process can take up to 15 minutes. 

4. Turn the heat down to low once the veggies are caramelized.

Assembly
1. Once the rice is cooked, add the rice to the vegetable skillet. Mix with a large spoon until well combined.
2. Dice the avocado and place the avocado in the veggie skillet. Mix and smash the avocado with the back of your spoon as much as possible. 

3. Zest the whole lemon into the pan. Mix.
4. Shred the pulled pork. Add the pork to the skillet. Feel free to add a little bit of the pork juice along with onions & garlic we cooked the pork with!
5. Mix everything together and serve immediately! 


Optional Garnishes
Lemon wedges
Chopped cilantro
Diced jalapenos

 

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