This is another really easy comfort meal I make from leftover BBQ. It is similar to one I posted here before, but with a different meat and more ingredients. This one has more of a Mexican flavor profile.
Today, the leftover BBQ was pork tenderloin smoked with charcoal and pecan wood on the kettle this past weekend.
I cut the PT into roughly half-inch pieces, making sure that every piece included some "skin" so every piece would have some BBQ flavor to it.
I sweated some yellow onion with a couple cloves of chopped garlic, added the pork, two cans of black beans, and a can (drained) of Rotel diced tomatoes and chilies.
For seasoning, I just used k-salt, fresh ground pepper, and about 1/2 teaspoon of cumin.
I let it simmer on low heat for a couple hours, to bring all the flavors together.
Perfect meal for tonight's weather, currently 14 degrees, or zero degrees with the wind-chill factor. Hot, filling, and just enough chili pepper heat to allow you to take off a layer of winter clothing.
CD
Today, the leftover BBQ was pork tenderloin smoked with charcoal and pecan wood on the kettle this past weekend.
I cut the PT into roughly half-inch pieces, making sure that every piece included some "skin" so every piece would have some BBQ flavor to it.
I sweated some yellow onion with a couple cloves of chopped garlic, added the pork, two cans of black beans, and a can (drained) of Rotel diced tomatoes and chilies.
For seasoning, I just used k-salt, fresh ground pepper, and about 1/2 teaspoon of cumin.
I let it simmer on low heat for a couple hours, to bring all the flavors together.
Perfect meal for tonight's weather, currently 14 degrees, or zero degrees with the wind-chill factor. Hot, filling, and just enough chili pepper heat to allow you to take off a layer of winter clothing.
CD
