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REC: Pork and Potatoes with Orange Juice and Coca-Cola (with my tweak)

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Joined: Jul 17, 2006


Posted to Thread #18236 at 4:25 am on May 20, 2010

The only changes I would make to this is to shorten the cooking time a bit so as not to cook off so much liquid (just cook until potatoes are fork-tender), and do a gelatin/cold water thicken at the end. The potatoes and pork were perfectly cooked and cut easily with a fork.

Pork and Potatoes with Orange Juice and Coca-Cola

Recipe courtesy David Garrido, Cooking From the Heart, Broadway Books, 2003

Prep Time: 15 min
Cook Time: 1 hr 0 min
Serves: 4 to 6 servings


1 pound pork tenderloin, cut into 1-inch cubes
2 tablespoons all-purpose flour
3 tablespoons olive oil
2 large Yukon gold potatoes, cut into 1-inch cubes (do NOT use Russets - they'll turn to mush)
1 cup onion, cut in large dice
2 poblano chiles, seeded and cut into large dice
1 red bell pepper, seeded and cut into large dice
2 cups fresh orange juice
2 cups cola


Season the pork with salt, to taste, and lightly dust the cubes with flour.

Heat the oil in a Dutch oven or a medium-size heavy pot over high heat. Add the pork and potatoes to the hot oil and saute until golden brown, about 4 minutes. Add the onion, poblano chiles, and bell pepper. Continue cooking until the onion is translucent, 3 to 5 minutes. Add the orange juice and cola. Reduce the heat to a simmer and cook until the liquid has reduced to sauce consistency, 40 to 50 minutes. (If the sauce has not reduced in this time, strain and reduce the liquid separately over high heat until thickened.)

Before serving, re-season with salt, if necessary. Accompany the stew with yellow rice and wilted fresh spinach leaves.


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