In case you missed this week's Food of the Month Club announcement, it's Salad Month here in La Cocina. To kick things off, I'm sharing Hubby's all-time favorite salad: Ensalada de Lomo, a shredded pork & veggie salad. Yes, shredded pork! I know shredded pork isn't your typical salad meat, but believe me when I say that it's absolutely delicious. I make it at least once a month, and every year for Hubby's birthday. I love that it's so easy to put together, you can make it a day or two ahead of time, and it feeds a crowd. But if you're still not convinced about using shredded pork in a salad, you can also make this salad with shredded chicken breast.
Ensalada de Lomo (de Cerdo)
(Pork & Veggie Salad)
Ingredients:
Directions:
Cook the meat in a large pot with 8 cups of water, 1/2 medium onion, a couple sprigs of cilantro, and 1-1/2 teaspoons salt, over medium heat for about 2 hours, or until the meat is tender. (This can be done a day ahead.)
Peel and chop the carrots. Set in a medium saucepan with the chopped green beans. Fill the saucepan with about 4 cups of water, or enough to cover the veggies. Bring to a boil over medium-high heat. Reduce heat to low, cover saucepan and let simmer for about 15 minutes. Meanwhile, peel and chop the potatoes. Add the potatoes to the carrots and green beans, let cook for an additional 15 minutes, or until the potatoes are fork tender. Remove from heat.
Strain the veggies and rinse with cold water. Add the corn kernels and frozen peas to the veggie mix. Season with salt; set aside. (*You can use canned peas if you want, but for those of you here in Mexico...the frozen peas are so much better than the canned.)
Shred or finely chop the cooked pork meat.
In a large mixing bowl, combine the shredded pork meat and cooked veggies. Stir in the Mexican crema, mayonnaise, chopped jalapeño peppers and the jalapeño vinagre; season with salt and pepper. Stir gently until well combined. Refrigerate until ready to serve. Serve with tostadas, crackers, and/or sandwich bread. Enjoy!!!
(Pork & Veggie Salad)
Ingredients:
- 2 pounds pork tenderloin (lomo), cut in large chunks
- 1/2 medium onion
- 1 garlic clove
- Cilantro
- 4 large carrots
- 2 cups chopped fresh green beans
- 4 potatoes, peeled and chopped
- 1 medium can corn kernels, drained
- 1 cup frozen peas*
- 1 cup Mexican Crema
- 1 cup mayonnaise
- 2 tablespoons diced canned jalapeño peppers (optional)
- 2 tablespoons jalapeño vinagre (the liquid the jalapeños are packed in)
- Tostada Shells
Directions:
Cook the meat in a large pot with 8 cups of water, 1/2 medium onion, a couple sprigs of cilantro, and 1-1/2 teaspoons salt, over medium heat for about 2 hours, or until the meat is tender. (This can be done a day ahead.)
Peel and chop the carrots. Set in a medium saucepan with the chopped green beans. Fill the saucepan with about 4 cups of water, or enough to cover the veggies. Bring to a boil over medium-high heat. Reduce heat to low, cover saucepan and let simmer for about 15 minutes. Meanwhile, peel and chop the potatoes. Add the potatoes to the carrots and green beans, let cook for an additional 15 minutes, or until the potatoes are fork tender. Remove from heat.
Strain the veggies and rinse with cold water. Add the corn kernels and frozen peas to the veggie mix. Season with salt; set aside. (*You can use canned peas if you want, but for those of you here in Mexico...the frozen peas are so much better than the canned.)
Shred or finely chop the cooked pork meat.
In a large mixing bowl, combine the shredded pork meat and cooked veggies. Stir in the Mexican crema, mayonnaise, chopped jalapeño peppers and the jalapeño vinagre; season with salt and pepper. Stir gently until well combined. Refrigerate until ready to serve. Serve with tostadas, crackers, and/or sandwich bread. Enjoy!!!
*Sharing this Salad Recipe with The Food of the Month Club.
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%20via%20%40Leslie_Limon "Pin It")
I love the one with chicken, but never tried the one with lomo de puerco. Going to have to try it :0)
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