Ingredients with Measurements:
- 1 pound of Pressack (German-style cured pork shoulder)
- 1 tablespoon of olive oil
- 1 red onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 jalapeno pepper, seeded and chopped
- 1 teaspoon of ground cumin
- 1 teaspoon of smoked paprika
- 1 teaspoon of dried oregano
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 can of diced tomatoes (14.5 ounces)
- 1 can of black beans, drained and rinsed (15 ounces)
- 1/2 cup of chicken broth
- 1/4 cup of chopped fresh cilantro
- Lime wedges, for serving
Special equipment needed:
- Large skillet
- Wooden spoon or spatula
Step-by-step instructions:
1. Cut the Pressack into bite-sized pieces and set aside.
2. Heat the olive oil in a large skillet over medium-high heat.
3. Add the red onion, garlic, red bell pepper, and jalapeno pepper to the skillet and sauté for 5 minutes or until the vegetables are tender.
4. Add the Pressack to the skillet and cook for 2-3 minutes or until lightly browned.
5. Add the cumin, smoked paprika, oregano, salt, and black pepper to the skillet and stir to combine.
6. Pour in the diced tomatoes, black beans, and chicken broth and stir to combine.
7. Bring the mixture to a simmer and cook for 10-15 minutes or until the sauce has thickened and the flavors have melded together.
8. Stir in the chopped cilantro and remove the skillet from the heat.
9. Serve the Mexican-Style Pressack with lime wedges on the side.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 16g
Saturated Fat: 4g
Cholesterol: 70mg
Sodium: 1100mg
Carbohydrates: 22g
Fiber: 7g
Sugar: 6g
Protein: 28g
Substitutions for ingredients:
- Pressack can be substituted with any cured pork shoulder or ham.
- Red onion can be substituted with yellow onion.
- Red bell pepper can be substituted with green bell pepper.
- Jalapeno pepper can be substituted with serrano pepper or poblano pepper.
- Chicken broth can be substituted with vegetable broth or water.
Variations:
- Add 1 cup of corn kernels to the skillet for extra sweetness and texture.
- Top the Mexican-Style Pressack with shredded cheese, sour cream, or avocado for added creaminess.
- Serve the Mexican-Style Pressack over rice, quinoa, or tortilla chips for a heartier meal.
Tips and tricks:
- Don't overcook the Pressack or it will become tough and chewy.
- Adjust the amount of jalapeno pepper to your desired level of spiciness.
- Use fresh cilantro for the best flavor and aroma.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Mexican-Style Pressack in a skillet over medium heat until heated through.
Presentation ideas:
Serve the Mexican-Style Pressack in a large bowl or on a platter garnished with fresh cilantro and lime wedges.
Garnishes:
Fresh cilantro and lime wedges
Pairings:
- Serve the Mexican-Style Pressack with a side of Mexican rice, refried beans, or guacamole.
- Pair the Mexican-Style Pressack with a cold Mexican beer or a margarita.
Suggested side dishes:
- Mexican rice
- Refried beans
- Guacamole
- Tortilla chips
Troubleshooting advice:
- If the sauce is too thick, add more chicken broth or water to thin it out.
- If the sauce is too thin, simmer the Mexican-Style Pressack for a few more minutes to thicken it up.
Food safety advice:
- Make sure to cook the Pressack to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Pressack is a German-style cured pork shoulder that is often used in traditional German dishes. In this recipe, it is given a Mexican twist with the addition of spices and vegetables commonly used in Mexican cuisine.
Flavor profiles:
The Mexican-Style Pressack is savory, smoky, and slightly spicy with a hint of sweetness from the tomatoes and black beans.
Serving suggestions:
Serve the Mexican-Style Pressack as a main dish for a casual dinner or as a party appetizer with tortilla chips.
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Region: Mexican