The Italian cream rum cake called Zuppa Inglese doesn’t need to be baked. It is excellent and quite rich.It was a treat that my mother made. Use almond sponge cookies and almond flavour in place of the rum for a little different flavor.
| Prep Time: | 25 mins |
| Cook Time: | 1 hr 20 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 pounds pork ribs, cut into 2-inch sections
- ¼ teaspoon salt, plus more to taste
- ¼ teaspoon ground black pepper, plus more to taste
- 5 slices bacon, chopped
- 2 cups chopped onion
- 1 serrano pepper, thinly sliced
- 1 (14.5 ounce) can chicken broth
- 1 (8 ounce) can tomato sauce
- 1 (26.5 ounce) can BUSH’S® Black Beans, drained and rinsed
- 1 (26.5 ounce) can BUSH’S® Pinto Beans, drained and rinsed
- 1 (15 ounce) jar pickled cactus strips (nopalitos) with liquid, such as Dona Maria®
- 4 cups cooked rice
- 1 avocado – peeled, pitted and diced
- chopped fresh cilantro
Instructions
- Sprinkle pork with salt and black pepper. Cook bacon in a large Dutch oven over medium heat until crisp and well browned; transfer to paper towel-lined plate, reserving 1/4 cup drippings in pot.
- Brown pork pieces in bacon drippings over medium-high heat, 3 to 5 minutes per side. Work in batches; transfer browned pieces to a plate as they brown. Transfer all pieces back to pot, along with accumulated juices. Stir in onion, serrano pepper, broth, and tomato sauce. Bring to a boil, then reduce heat to medium-low or low to maintain a low simmer. Simmer, covered, 1 hour.
- Stir in beans and cactus; simmer, uncovered, until heated through, 20 minutes more. Stir in bacon. Serve over rice and garnish with avocado and cilantro.
- You can substitute 2 1/2 pound pork shoulder, trimmed of excess fat, for the 2 pounds of pork ribs.
- Use canned nopalitos that contain vinegar, serrano pepper, chopped onion, and salt (such as Dona Maria(R)).
Nutrition Facts
| Calories | 576 kcal |
| Carbohydrate | 64 g |
| Cholesterol | 67 mg |
| Dietary Fiber | 14 g |
| Protein | 30 g |
| Saturated Fat | 7 g |
| Sodium | 1245 mg |
| Sugars | 4 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
After I browned the pork I didn’t put everything back in the pot at once, I sautéed the onions then added the serrano pepper after about 5 minutes I put the pork back in the pot. Oh my goodness delicious!! My family loved these beans very flavorful! I’m glad I hv leftovers I will enjoy them again tomorrow
Deeeeeelicious and oh soooo good. So easy to put together. My wife and I used precooked pork meet that we had in the freezer, so we didn’t have to cook the pork for an hour. We just heated in the precooked pork for 20 minutes in the bacon drippings along with the other ingredients as directed in step #2 of the recipe . We later added the beans and nopales as directed and heated for an Additional 20 minutes. We garnished with avocado slices and crumbled bacon. Oooh so good!
During our snowstorm in Seattle I made this soul warming dish and it was a hit! Even drove up to Bellingham to deliver a pot to my daughter’s snow-bound apartment. She loved it! Just finished doing an even better pot of the same, I added 4 more pepppers though, and we’re all just loving it!
This was DELICIOUS!!! I used Adobo also on the pork. We all loved it and it was even more tasty the next day!!! YUM!!!
This was DELICIOUS!!! I used Adobo also on the pork. We all loved it and it was even more tasty the next day!!! YUM!!!
I made the recipe as is and my family really enjoyed it. The next time I make it, I am going to try to convert it to an Instant Pot recipe to cut down on the cooking time.
I cooked this for dinner today, and it was delicious! The only thing I did differently was thoroughly season my pork cubes with adobo. Everyone loved it, thank you so much for sharing:)