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enchilada

Green (or Red) Chile Pork Taco-Salad

January 24, 2013 by Jackie Ritz 2 Comments

We had these last night…by chance! I had some leftover pulled pork from our previous dinner that I used with leftover Harissa pork shoulder and it was DELISH!  The flavors definitely all came together and the plantain chips on the top gave the salad that “nacho-y” crunch that I needed. Enjoy!

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Ingredients:

2 pork tenderloins

3 TB of olive oil or coconut oil, divided

1 ts ground cumin

1 ts of garlic powder

1 ts of sea salt

1 onion, sliced thin

3 cups of red or green enchilada sauce. I recommend El Pato Hot Tomato Sauce

1 ts of oregano

Garnish: cilantro, olives, cheddar cheese and sour cream (if you do dairy), romaine, tomatoes, guacamole or sliced avocado, salsa, and plantain chips

Directions:

Preheat oven to 350. Combine the cumin, garlic powder, and sea salt in a small bowl. Cut the pork in half crosswise and rub in the spice mixture all over the pork. In a cast-iron skillet over medium-high heat, brown both sides of the pork in 2 TB of oil. Set aside.

Placed the onion in a 9×13 baking dish. Then add the enchilada sauce and oregano. Add the pork and cover with foil. Roast for 30 minutes.

Remove pork (save juices) to cutting board and let cool. Shred or chop the pork and return to bowl with the juices.

Place the pork on top of a prepared salad and garnish with foods of your choice! `

Filed Under: My Recipes Tagged With: enchilada, paleo, paleo recipes, plaintain chips, pork, taco salad

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Hi, I'm Jackie Ritz and welcome to The Paleo Mama! I'm a published author, certified herbalist, and voracious researcher of natural medicine and nutrition. I'm glad you're here and I hope you stick around for awhile!

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