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Family Food: Pork “Fajitas”

Published on 30 Jan 2015 |
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Redesigning one’s blog can lead to 1000 questions on its look and contents. With this new interface, I wanted a blog that’s easier to surf, more visual, more inviting in terms of click through, exploring and discovering. More than a lengthy column of blog posts, I yearned for a mosaic of categories — food, books, places and others — because, let’s face it, I’m impatient as all heck and I like to be spoon-fed information, thank you very much. Hail the Internet generation.

 

poelonfajitas

 

While this blog relies on photos to surf through, le sigh, I’m no Kodak Kid. I know what I like (I even art direct photo shoots for clients!), but put me behind the camera and I can’t produce a decent pix to save my life—which may have a lot to do with being, hum see above, impatient. So one of the questions that goaded me all through the redesign, given my unrequited love for food porn was: Should I take photography classes (I did, without result), follow a food styling workshop (no time), hire a friend photographer (no money)…

I’d like to promise that the new site will be on the photographic forefront of the food world, who knows, maybe one day. In the meantime, I’ve resolved to feature my little everyday recipes, mostly of the fridge-emptying kind, that you cook by instinct, never knowing beforehand if they’ll sail or fail. The ones that get a thumbs-up from Picky Kid. I’ll be serving them up with pictures using my smartphone, for better or worse. Probably worse.

So here’s the Pork Fajitas I improvised last night from what I could unearth in the fridge: a pork tenderloin thawed in the microwave, mushrooms and Swiss chard from my CSA-style Lufa basket, and the spice combination I use for my homemade chilis. And it worked. Good, filling, easy. The type of recipe you can serve your family on a weeknight, mixing veggies you find in the refrigerator. Wrapped in tortillas and topped wih guac, cheese and jalapeno, it could maybe even pinch-hit on a Saturday night when your BFF drops by. Enjoy.

 

bolfajitas

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 4
Weeknight Pork Fajitas

Ingredients

  • 30 ml (2 tbsp) olive oil or other
  • 2 minced onions
  • 3 chopped garlic cloves
  • 1 container mushrooms of your choice, sliced
  • 10 ml (2 tsp) cumin
  • 15 to 30 ml (1 to 2 tbsp) chili powder
  • 10 ml (2 tsp) unsweetened cocoa powder
  • 15 ml (1 tbsp) dried oregano
  • 125 ml (1/2 cup) chicken broth (or more)
  • 1 diced tomato
  • 1 bunch Swiss chard, chopped
  • Salt and pepper

Instructions

  • 1. In a large skillet over low heat, sauté onions in oil until they start to brown, around 10 minutes or so.
  • 2. Add garlic and cook 2 more minutes. Add mushrooms and let colour 5 minutes or so.
  • 3. Over medium heat, add sliced pork and season with cumin, chili, cocoa, oregano, salt and pepper. Move around so pork slices touch bottom and are spread all over. Sear until golden on one side, then the other. (Yes, you'll have to move things around so vegetables remain on top, embrace the challenge.)
  • 4. Pour in chicken broth, mixing well. Bring to a boil and add diced tomatoes. Cook a few minutes until pork is done and tender, and tomatoes have melted into the sauce. Add in Swiss chard and let soften 2-3 minutes, or more if you don't like your vegetables crispy. Rectify seasoning and serve.
  • 5. You can serve over rice or fajitas-style, it depends on whatever time or fixings you have...

Instructions

  • 1. In a large skillet over low heat, sauté onions in oil until they start to brown, around 10 minutes or so.
  • 2. Add garlic and cook 2 more minutes. Add mushrooms and let colour 5 minutes or so.
  • 3. Over medium heat, add sliced pork and season with cumin, chili, cocoa, oregano, salt and pepper. Move around so pork slices touch bottom and are spread all over. Sear until golden on one side, then the other. (Yes, you'll have to move things around so vegetables remain on top, embrace the challenge.)
  • 4. Pour in chicken broth, mixing well. Bring to a boil and add diced tomatoes. Cook a few minutes until pork is done and tender, and tomatoes have melted into the sauce. Add in Swiss chard and let soften 2-3 minutes, or more if you don't like your vegetables crispy. Rectify seasoning and serve.
  • 5. You can serve over rice or fajitas-style, it depends on whatever time or fixings you have...
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