SHARECOMMENTMORE

1/2 yellow onion, chopped
1/2 bunch fresh cilantro, coarsely
chopped
1/2 cup green olives with pimentos,
coarsely chopped
1/2 lb Deli mojo pork, shredded
1 tablespoon canola oil
I N G R E D I E N T S
1 medium head iceberg lettuce
1/4 bunch cilantro, finely chopped
1/2 yellow onion, finely chopped
1/2 cup green olives with pimentos,
finely chopped
P R E P
• Chop onion (1 cup), cilantro (1/2 cup), and olives.
• Shred pork (about 2 cups) into small bite-size pieces.
P R E P
• Remove lettuce core; cut lettuce into 6 wedges.
• Chop cilantro (2 tablespoons), onion (1/4 cup), and olives;
place in bowl and toss until blended.
2 cups unsalted chicken stock (or broth)
1/2 cup mojo marinade
1 (16-oz) can reduced-sodium
pinto beans, drained
1 (14.5-oz) can diced potatoes, drained
1 (8.5-oz) bag pre-cooked basmati rice
1 medium avocado, chopped

S T E P S
1. Preheat large stock pot on medium-high 2-3 minutes. Place oil in pan,
then add onions and pork; cook and stir 2-3 minutes or until onions soften.
2. Reduce heat to low; add stock, marinade, beans, and potatoes, then cover;
simmer 15-18 minutes or until pork is hot and flavors are blended.
3. Microwave rice following package instructions. Cut avocado into small
bite-size pieces. Place rice in serving bowls; top with chili, avocado,
cilantro, and olives. Serve.

Zesty Wedge Salad

I N G R E D I E N T S
1 medium head iceberg lettuce
1/4 bunch cilantro, finely chopped
1/2 yellow onion, finely chopped
1/2 cup green olives with pimentos,
finely chopped
P R E P
• Chop onion (1 cup), cilantro (1/2 cup), and olives.
• Shred pork (about 2 cups) into small bite-size pieces.
P R E P
• Remove lettuce core; cut lettuce into 6 wedges.
• Chop cilantro (2 tablespoons), onion (1/4 cup), and olives;
place in bowl and toss until blended.

1. Whisk dressing and sofrito until blended.
2. Top each wedge with dressing, olive mixture, and crispy strips. Serve.