Oaxacan Pork and Pepper Skillet

Tender ground pork cooked with bell peppers and onions in a vibrant tomato-chile sauce, offering a hearty and authentic Oaxacan weeknight meal served with fluffy white rice.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 5
• Cuisine: Oaxacan
• Difficulty: Easy
• Cost: $2.64/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein

Tags

• quick
• savory
• stir-fry
• comfort food
• budget-friendly
• spicy

Ingredients

• 1 tablespoon olive oil
• 1 pound ground pork
• 1 yellow onion (large, chopped)
• 1 red bell pepper (cored, seeded, and diced)
• 1 green bell pepper (cored, seeded, and diced)
• 3 clove garlic (minced)
• 1 can tomato sauce
• 0.5 cup chicken broth
• 1 teaspoon ground cumin
• 0.5 teaspoon dried Mexican oregano
• 0.25 teaspoon chipotle powder
• 0.75 teaspoon salt
• 0.25 teaspoon black pepper
• 2 cup white rice (uncooked)
• 4 cup water
• 0.25 cup fresh cilantro (chopped)

Instructions

1. In a large skillet or Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Add the ground pork and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat and set the pork aside.
2. Add the chopped yellow onion, red bell pepper, and green bell pepper to the same skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften. Stir in the minced garlic and cook for 1 minute more until fragrant.
3. Return the cooked pork to the skillet. Stir in the tomato sauce, chicken broth, ground cumin, dried Mexican oregano, and chipotle powder. Bring the mixture to a simmer, then reduce heat to low and let it gently simmer for 5-7 minutes, allowing the flavors to meld. Season with salt and black pepper to taste.
4. While the pork mixture is simmering, cook the white rice: In a medium saucepan, bring 4 cups of water (or additional chicken broth) to a boil. Add the uncooked white rice, reduce heat to low, cover, and simmer for 15-20 minutes, or until the water is absorbed and the rice is tender. Fluff with a fork.
5. Serve the Oaxacan Pork and Pepper Skillet over the fluffy white rice, garnished with fresh cilantro if desired.

Notes

Leftovers store well and can be easily reheated in the microwave or on the stovetop. For extra spice, serve with your favorite hot sauce.

Nutrition (per serving)

• Calories: 530
• Protein: 31.8 g
• Carbohydrates: 58.5 g
• Fat: 19.5 g
• Fiber: 6.8 g
• Sodium: 780 mg
• Saturated Fat: 6.9 g
• Sugar: 5.2 g
• Cholesterol: 85 mg