Pork in Salsa Verde with Creamy Polenta

Here I mixed a bit of Mexican with a touch of Italian with a twist. I typically make my own salsa verde, but this time I bought for a quick fix. Plus store was out of decent tomatillos. I have no words for this dish..just that I moaned and repeated to feed myself..and moaned again. HERE MY MOAN! MMMMMmm! Was that ever good!! Mas..porfabor!

Pork in Salsa Verde
with Creamy Polenta

2.5 lbs Boneless Pork loin ribs (cubed)
1 medium onion (diced)
1 tbsp minced garlic
Salt & Pepper to taste
Chili Powder
Cumin Powder
16 oz. Jar of Salsa Verde
6 0z of water
Cilantro (Garnish optional..may chop up and add to salsa even though salsa already has some)
Extra Virgin Olive Oil to coat bottom of pan.

1 box of Polenta
Mexican Shredded Cheese
Cilantro
Salt & Pepper
Garlic Powder
Water or Broth

*For Polenta just follow box instructions. I added seasoning to water or broth and tasted to liking, then when started boiling add Polenta. Keep stirring for 5 minutes. It thickens quick so at this time add cheese and cilantro. Stir up well. Serve it up to dish. Make this last minute!!!! Hardens quick but soooo good!!

Pork in Salsa Verde:

1. Season cut up meat and season with salt, pepper, cumin powder and chili powder. Heat up pan with oil then add meat. Stirring and searing on each side. Add garlic and onion. Cook together covered for 15 minutes medium low. Stirring occasionally.

2. Add salsa verde and water. Give it a good stir and cover. Bring to a simmering low boil and leave it there for 10-15 minutes until pork is fork tender. Salsa will thicken a subtle bit. You may add cilantro now if you like.

I made the polenta last minute. Dished it up and topped with the pork. Polenta thicken and got stiff like a tamale consistency as it sat. Really..out of the park. I normally would make it with my homemade salsa verde which rocks, but this will do for the ones that don't like to cook much and want to buy minimal ingredients.

You can serve this pork with some spanish rice and beans or even soft corn tortillas. I always encourage to think outside the box as I do and just do what sounds good to your palette.

Massi's North of the Border Wet Burrito

I was ambitious today. That is with the assistance of a Migraine. I just had a taste for it. Something about the texture of the flour tortilla moistened with the gooey cheese, sauce and filling. Mmmmmm...

Massi's North of the Border
Wet Burrito

Meat filling:

2.5 lbs Ground Meat of choice
1/4 cup of Flour
1/2 tsp Salt
5 Tbsp Chili Powder
3 Tbsp Dried Onion Flakes
1/2 tsp Onion Powder
1/2 tsp Granulated Garlic
1 tsp Paprika
1 tsp Cumin
1 cup Water

1. In a large bowl, combine meat and all seasonings along with flour. Now get your hands dirty and dig in. Mix everything well. Add to a pot and start cooking. Breaking down and add water. Continue to stir and break down the meat until fine. Set aside.

Burrito Assembly:

Flour Tortillas
Enchilada Sauce (Mine is Top Secret...sorry)
Shredded Lettuce
Chopped Onions
Sour Cream
Shredded Mild Cheddar
Refried beans


I like to warm up the large burrito size tortillas. I lay the tortilla on a clean surface in front of me then I spread a nice semi thick layer of refried beans towards center bottom. Leaving the sides and top half clear of filling. I then top with the meat. Fold up the bottom half then the two sides and roll up folding in any extra sides of the tortilla. I place it in a baking dish and continue with how many other burritos you make. Top with sauce then cheese. I bake at 375 for 30 min..checking on the cheese so it doesn't crust up or burn. You want to go thoroughly warmed up and the cheese nice and melted with bubbling sauce.

I take it out of the oven. On a plate I make a bed of shredded lettuce, lay the big burro on top then I top that off with more sauce, onions and cilantro and some sour cream and today I added some homemade guacamole. Which is top secret also. Its killer too!!

MMmmm...que rico! I only ate half..if that! Got to watch the calories.