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Pork with Green Chiles and Ranch-Style Tofu Recipe

Ingredients

3 pounds pork, cut into 1-inch cubes

1 cup paprika

1 cup chili powder

1 cup dry white wine

3 tablespoons salt

3 tablespoons ground black pepper

4 green onions, sliced

2 tablespoons olive oil

1 teaspoon salt

2 teaspoons Worcestershire sauce

1 tablespoon hot sauce

1 teaspoon hot pepper sauce

1 teaspoon lemon juice

1 tablespoon red wine vinegar

1 tablespoon water

1 teaspoon paprika

1 cup dry white wine

1/4 cup white sugar

3 cloves garlic, peeled and crushed

1/2 cup reduced-fat cream cheese

2 tablespoons butter

1 teaspoon paprika

3 tablespoons hot pepper sauce

salt and pepper to taste

1/2 teaspoon Worcestershire sauce

1 tablespoon water

1 teaspoon paprika

3 tablespoons hot sauce

1/2 onion, chopped

1 cup red wine vinegar

1/4 cup water

1 cup dry white wine

2 teaspoons salt

1/2 teaspoon chopped fresh parsley

salt and black pepper to taste

3/4 cup kalamata olives, drained and chopped

3/4 cup chopped celery

4 tablespoons fresh lemon juice

Directions

Melt butter in a large skillet over medium heat. Saute stock and paprika until tender; set aside.

Whisk egg, vinegar, water, cream cheese, and paprika. Stir in onion, celery, lemon juice, and red wine vinegar. Bring to a boil. Reduce heat to low and simmer, covered, for 1 hour.

Serve over pasta as a sandwich or over pasta as an appetizer, or garnish with cooked pork.