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Mexican Pork Cassoulet with Chipotle Cream Recipe

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This recipe for Mexican Pork Cassoulet with Chipotle Cream, by , is from GREGERSON COUSINS IN THE KITCHEN, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Saturday, April 1, 2006


1 1/4 lb. pork tenderloin
1 T. olive oil
salt and pepper
1 med. onion, chopped
2 garlic cloves, minced
1- 15 1/2 oz. can black beans, rinsed and drained
1/2 c. frozen corn
1- 15oz. jar mild salsa
chopped cilantro and lime wedges for garnish

Chipotle cream:
1/2 c. sour cream
2 tsp. minced chipotle peppers in adobo sauce

1. Cut pork tenderloin crosswise into 2-inch wide medallions. Press lightly to flatten.
2. Heat olive oil in a large nonstick skillet over medium heat. Place pork medallions in the skillet and cook for 8 to 10 minutes, turning once. Remove and season to taste with salt and pepper. Set aside.
3. In the same skillet, cook onion and garlic until tender. Add beans, corn and salsa; bring to a simmer. Return pork to the skillet and cook for 5 to 7 minutes, or until heated through.
4. Prepare chipotle cream: combine sour cream and chipotle peppers.
5. Serve cassoulet with chipotle cream, garnished with cilantro and lime wedges.

Number Of Servings:
Number Of Servings:




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