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Portuguese Allspice

Portuguese Allspice
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This Portuguese allspice blend of cinnamon, allspice, anise, orange zest and pepper went regularly into classic rice dishes. Rather than spicy, this recipe plays up the "warm" notes of the paprika and cinnamon.
Servings Prep Time
1/2 cup 10 min
Servings Prep Time
1/2 cup 10 min
Portuguese Allspice
Print Recipe
This Portuguese allspice blend of cinnamon, allspice, anise, orange zest and pepper went regularly into classic rice dishes. Rather than spicy, this recipe plays up the "warm" notes of the paprika and cinnamon.
Servings Prep Time
1/2 cup 10 min
Servings Prep Time
1/2 cup 10 min
Ingredients
Servings: cup
Instructions
  1. In a medium bowl, combine all of the spices and dried herbs. Zest the orange over the spice mix and stir to combine. Cover and store in the fridge for up to 1 week.
Recipe Notes

Featured Spices:

sweet paprika

black pepper

chili powder, dark

cumin, ground

cinnamon, ground

nutmeg, ground

allspice, ground

oregano, ground

ginger, ground

clove, ground

bay leaf, whole

granulated lemon peel

 

Original Recipe: Tasting Table / Chef Sean Telo - Portuguese Allspice

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Recipes, Spices

Chili Verde con Carnitas

Chili Verde con Carnitas
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Chili Verde con Carnitas
Print Recipe
Ingredients
Servings:
Instructions
  1. Preheat the oven to 325°F.
  2. Season the pork with cumin, chili powder and salt, place into a heavy-bottomed pot (like a Dutch oven), cover and roast for 4 hours.
  3. Meanwhile, roughly chop all the vegetables, heat the butter in a large pot over high heat and sauté the vegetables with the rest of the cumin, chili powder and salt until soft (8-10 minutes). Season with salt.
  4. Add 2 beers, cover and let simmer for about 3 hours.
  5. Turn off the heat, add the cilantro and lime, then blend in the pot with an immersion blender, or in a regular blender in batches (but let it cool a little first).
  6. When the pork is done, allow it to cool enough to handle, take it out and use two forks to pull the meat apart into long, ropy strands. Take care to remove any large pieces of fat (or skin) and discard.
  7. Stir the shredded pork into the blended chili mixture, bring back to a simmer, and let cook for 15-20 minutes.
  8. Serve, garnished with sour cream and cilantro leaves, by itself or on top of rice and beans.
Recipe Notes

Featured Spices:

cuminGroundxCumin, ground

chili-dark-ccChili Powder, dark

Recipe source: Food Republic – Tex-Mex Tonight: Make Chili Verde Con Carnitas

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