Cantina Pork Ragu Over Creamy Polenta

Original Recipe by At Home with Rebecka

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PREP TIME

15 minutes

COOK TIME

3 hours

SERVES

4 people

INGREDIENTS:

• Cantina Pork Ragu

• 1 12- ounce tub of Sam's Fresh Cantina Style Salsa

• 4 Tablespoons Sam's Salsa Verde

• 2 pounds skinless boneless pork, cut into cubes

• 1 tablespoon vegetable oil

• ½ cup chopped red onion

• 2 Tablespoon tomato paste

• ½ cup chicken stock

• ½ cup water

• ½ teaspoon Mexican oregano

• 2 bay leaves

• 1 teaspoon salt

• 1 teaspoon black pepper
  

Polenta:

• 1 ¾ cups coarse polenta follow manufactures instructions for cooking

• 2 ½ cups chicken stock

• 2 cups water

• 4 Tablespoons butter

• 1 cup grated Pecorino Romano cheese

• Salt and pepper to taste

• 2 Tablespoons Jalapeno olive oil

• 6 corn tortillas

• ½ cup vegetable oil for frying tortilla crisps

DIRECTIONS:

1. Cut pork into cubes. Season with salt and pepper. Heat oil in a large heavy bottom pot. Cook pork in batches turning often until evenly browned; about 10-12 minutes. Transfer to a platter

2. Add onions, to the pot and stir until they begin to caramelize for about 12 minutes. Add tomato paste and cook stirring occasionally, until thickened about 3-5 minutes.

3. Add chicken stock and water to the pot and stir to release browned bits from the bottom of the pan. Add Sam's Cantina Style Salsa, 4 Tablespoons Sam's Salsa Verde, and oregano. Return pork to the pot and bring to a boil stirring occasionally. Reduce heat and simmer partially covered for 2 ½ - 3 hours. Stir the sauce several times during cooking. The sauce will be quite thick. More water can be added to achieve desired constancy.

Polenta

1. Bring 4 ½ cups liquid to a rolling boil, add polenta gradually, whisking constantly. Cook until polenta is tender and creamy whisking often. (polenta can be loosened by adding more water)

2. Add butter and parmesan to the hot polenta and whisk until melted. Season with salt and pepper

3. Slice fresh tortillas into strips. Cook in hot vegetable oil until crisp

4. Spoon polenta into bowls or deep plate and top with Cantina Pork Ragu and drizzle with jalapeno olive oil and top with tortillas crisps.