Pork Fajita Salad Recipe

Ingredients

• 1/4 cup Crisco® Extra Virgin Olive Oil
• 2 tablespoons lime juice
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 4 boneless pork loin chops (1 inch thick, about 1-1/2 pounds)
• 2-1/4 cups chicken broth
• 1 cup uncooked long grain rice
• 2 ripe avocados, peeled
• 1 tablespoon lemon juice
• 1 medium tomato, seeded and chopped
• 1 jalapeno pepper, seeded and chopped
• 2 tablespoons minced fresh cilantro
• 1 tablespoon finely chopped onion
• 1 head iceberg lettuce, shredded
• 1 can (15 ounces) black beans, rinsed and drained
• 1 cup (4 ounces) shredded sharp cheddar cheese
• 1 jar (11 ounces) salsa
• 2 cups (16 ounces) sour cream
• Sliced ripe olives and green onions

Directions

• In a large resealable plastic bag, combine the first four ingredients. Add pork chops. Seal and turn to coat; refrigerate for 8 hours or overnight, turning occasionally. Drain, discarding marinade. Grill chops, uncovered, over medium heat for 12-14 minutes or until juices run clear, turning once. Thinly slice pork; set aside.
• In a saucepan, bring broth to a broil; stir in rice. Return to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender. Cool.
• Meanwhile, for guacamole, mash avocados with lemon juice. Stir in the tomato, jalapeno, cilantro and onion. In a 5-qt. glass salad bowl, layer lettuce, beans, cheese, pork and guacamole. Spread with salsa. Combine rice and sour cream; spread over salsa. Garnish with olives and green onions. Yield: 6 servings.

Pork Fajita Salad published in Taste of Home August/September 2000, p8