Tex-Mex Pork & Cabbage Dinner

Submitted by Bean Queen

"My mom used to make her version of this. I have no idea where she got the recipe. This is my version. Very tasty! Best served with flour tortillas and black beans."

 

• Ready In: 1hr
• Ingredients: 9
• Serves: 8

ingredients

• 453.59 g pork chop (or chicken)
• mccormick grill mates poultry seasoning
• 29.58 ml vegetable oil
• 1 red bell pepper (chopped)
• 236.59 ml onion (chopped)
• 1 jalapeno (thinly sliced)
• 1 tomatoes (chopped)
• 2 (453.59 g) can tomato sauce
• 1 head cabbage (cut into 1/2 inch strips)

directions

1. Season the pork chops with Grill Mates Seasoning, pre-heat vegetable oil in 5-quart non-stick pot (or non-stick electric pot). Braise chops on medium/low heat and remove chops to cool.
2. Sauté peppers and onion in pork chop drippings on medium heat until tender (not browned).
3. Cut cooled chops into 1/2 inch strips, add to peppers and onion; add tomatoes. Cook until pork chops are mostly cooked (not done, still tender) and add tomato sauce until bubbling.
4. Start piling cabbage on top, cover and add more as pot will allow - until it is ALL used.
5. Stir the bottom gently from the sides of the pot to prevent sticking (do not disturb cabbage too much).
6. As cabbage softens, slowly begin working the mixture upward from the bottom. When entirely blended, remove lid and continue cooking on medium heat until cabbage has softened as desired.
7. QUICK VERSION: Replace the onion, tomatoes and peppers with 2 (10 ounce) cans Original Rotel Tomatoes.