One pot, and just a few ingredients... give it a little time and BOOM there it is! Dinner with a delicious spice.
(2) thick cut pork chops (bone in or boneless)
1 small purple onion (white or yellow can be used)
2 carrots peeled and rough chopped
2 whole cloves of peeled garlic
Russet potatoes (I used 2 medium ones) leave the skins on or peel if you prefer
Bacon drippings (if you don't have this, use vegetable oil)
2 Bay leaves
2 T Tex-Mex Carne' Guisada spice mix™
Water (about 2 to 3 cups)
In a large dutch oven (cast iron is best!) - coat the bottom of the pot with the bacon drippings (or oil) - not too much - just enough to cover the bottom (medium heat)
while it is heating cut the vegetables roughly - add to pot
let the vegetables get a little soft - cover and cook for about 15 minutes. If it gets too hot, or the vegetables start to burn, add a little water. We want the vegetables to get browned.
Add the water just enough to cover the vegetables
Rub the two pork chops with Tex-Mex carne' Guisada Spice Mix and lay on top of the vegetables. Cover lid and cook for 20 minutes.
Remove the meat and rough big chop, add some additional Tex-Mex Carne' Guisada Spice Mix™ and put back in the pot
Cover and cook over medium heat about 20 minute or until the meat has become tender.
Serve with tortillas or over rice. A lime wedge is good on the side. Can garnish with cheese, pico, chopped onions and cilantro.
Store any left overs in refrigerator as it is even better the next day! Freezes well for 3 months.