Carnitas Pronto

Another hot, muggy day and two more thin sliced pork chops in the fridge. Let's go south of the border today. I want pork tacos but don't have all day to braise pork carnitas in the traditional way.

Start the same way as yesterday's pork chow fun. Trim any fat and slice the chops into thin strips. Dice some red onion (about one-half cup) and green pepper (half of a large one). In a skillet heat one tablespoon of canola oil and saute the onion and green pepper for a few minutes, until the onion becomes translucent. Add the pork strips and saute until just cooked through (you don't want to dry out the pork). Add chili powder and cumin to taste and one finely chopped chipotle pepper in adobo. Throw in about two-thirds of a cup of frozen corn. Stir in two tablespoons of tomato paste and stir to cook it a bit, then add a little chicken broth or water just to moisten the mixture. Let simmer for a few minutes to marry the flavors and then you are done.

I like to fill tacos with this mixture and top them with shredded cheddar cheese, shredded lettuce, purchased salsa and sour cream. You could also add some chopped tomatoes if you like. Alternatively, you could serve this mixture over rice, white or yellow. Either way, it's delicious and puts supper on the table pronto. Ole!