Tex Mex Pork Roast

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27 Jul 17
Patty
Savory

User Rating: 5 / 5 Vote 1

$Tex Mex Pork Roast Pinterest$

I love this tex mex pork roast recipe with its flavorful side of bell peppers, zucchini, Paris mushrooms and sweet corn simmered in tomato sauce. There’s a bit of heat brought by the paprika and Cayenne, delicious!

It is a simple and easy recipe made in no time perfect for weekday dinners: I sear my pork shoulder on all sides into a crock pot, then add the vegetables and simmer for about 35 to 40 minutes.

Pork can easily be replaced by veal, turkey or chicken.

4 servings
Easy
1 h 00

Recipe :

Ingredients:

Pork Roast:

28 oz. (800 g.) pork shoulder, fat trimmed

1 tbsp. oil

1 tbsp. mustard

Salt and pepper to taste

Vegetables:

1 tbsp. olive oil

2 small white or yellow onions, chopped

1 cup tomato sauce

1/4 cup white wine

6 oz. (200g) Paris mushrooms, chopped

1 large red bell pepper, seeded and chopped

1 large zucchini, peeled and cut in small chunks

15 oz. (425 g.) canned sweet corn, drained

1 tsp dry basil or tarragon

A pinch of paprika

A pinch of Cayenne

Salt and pepper to taste

Instructions:

Into a small bowl, mix together the olive oil, mustard, salt and pepper (go easy on salt as mustard is already salted) and rub the pork roast with this mixture

Into a large crock pot, heat some olive oil on medium/high and sear the pork roast on all sides until golden, about 5-7 minutes per side

Lower the heat to medium/low, keep the crock pot lidded whilst cooking the vegetables, add the onions, cook until translucent, add the tomato sauce and wine, evaporate the wine for about 5 minutes

Add the bell pepper, zucchini and mushrooms, add salt, pepper, pinch of Cayenne and paprika to taste, simmer for about 20 minutes stirring from time to time

Add the sweet corn, cook for about 10 minutes just to re-heat

Taste and adjust seasoning

Sprinkle with dry basil or tarragon

Enjoy!

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