Sopapillas Stuffed with Pork or Chicken

I made these recently because of another craving for a certain food.  The combination of cravings were for Mexican Food and Sopapillas.  Living in New Mexico for many years these were one of the things I really enjoyed.  I had never had Mexican food of any kind until I moved there, not even a Taco.  Amazing huh??  Now I made all sorts of Mexican Influence dishes.  There is a restaurant that we go to when I visit my son, Pete's.  Their food is delicious but can be very hot and spicy (for me), but they make the best Sopapillas and Flour Tortillas.  I have learned to get simple things because most is way to hot for me.  The dishes I made this night were Pork Roast and Chicken.  I made the chicken milder than the pork.  They both had great flavor but the pork had a definite kick to it, which the kids love, especially Alan and AJ.  Here it is before I stuffed it.  YUM

Sopapilla

3 cups all-purpose flour  
2 teaspoons  baking powder
1 teaspoon salt
4 to 6 tablespoons lard or vegetable shortening
1 1/4 cups warm milk (approximate)
Vegetable Oil (for frying)
I use my food processor for this.  Add the flour, salt and baking powder and pulse a couple of times.  Add the vegetable shortening and pulse til you get a look of crumbs.  Add the milk and pulse until it all comes together.  Let it rest for about 10 - 20 minutes.  Then pull balls off and roll out, not to thick not to thin.  When frying these be sure you oil is hot enough, drop them in 1 at a time and pop them under the oil and they will puff up.  Cook until golden, then drain on paper towel.
 

 

Pork:
2 1/2 - 3 lb pork roast boneless
1  7 oz. can of green chilli's chopped
1  large Anaheim pepper (roasted, peeled and chopped)
1  large Pablano pepper (roasted, peeled and chopped)
1 medium onion diced
2 cloves garlic, diced
1 small sweet red pepper, diced
1/3 cup red wine
1 cup chicken broth
 fresh Cilantro chopped, added at end
Here's one more shot of one of the large ones.  Had this one with honey drizzled on top.  Another YUM!

In a dutch oven heat olive oil and saute some onion and 1 whole garlic clove, til translucent.  Remove from pan salt and pepper pork then add to the hot pan.  Sear on all sides then add in the onions you cook and the rest of the onion and garlic, cook for a minute or so, add the red wine and cook for about another minute.  Add the green chilli, peppers and chicken broth.  Bring to a boil and simmer for about 10 minutes.  Place in 350° for about 3 hrs until pork is tender and falls apart.

Chicken:
I used 2 chicken breast skinless and boneless.
Heat skillet with oil and add  some onion,  1 clove garlic and 1/2 sweet red pepper diced.  Cook chicken until it gets browned on both sides about 10 minutes, it will not be cook through.  Add red wine, then 1/2 (2 oz of a 4 oz. can)  can of green chilli
1/4 of Anaheim pepper and 1/4 of pablano pepper, and 1 cup of chicken stock.  Bring to boil and then reduce heat and cook for about 10 minutes.  Transfer to an oven proof pot with lid and cook along with the pork.  This will only take about 1 hr. to cook.
Sure hope you give these a try.  They look like they are a lot of work but really no more than a normal dinner.  Thanks for taking time to stop by.  Have a wonderful day and Remember to Find the Time to Do All the Things YOU Love.
Donna