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@mariapolancorodrig: La transformación más loca de mi vida. Estos son los únicos productos responsables de mi cambio. #healthyhair #healthyhairconcept #haircare #cabellosano #pelolargo

María ✨| Hair Growth
María ✨| Hair Growth
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Wednesday 08 July 2026 18:15:06 GMT
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Authentic Mexican Pork Chunks (Carne de Puerco en Salsa Roja)-COOKING WITH BRIGHT EYES Ingredients 1 lb pork shoulder, cut into bite-size chunks 1 tbsp olive oil ½ onion, chopped 2 cloves garlic, minced 2 dried guajillo chiles 2 dried ancho chiles 1 tsp ground cumin 1 tsp dried oregano 1 cup tomato purée ½ cup chicken broth 1 cup cooked pinto beans Salt and black pepper, to taste 1 cup cooked Mexican rice, for serving 4–5 flour tortillas, for serving Lime wedges, for serving Fresh cilantro, optional, for garnish Instructions Prepare the Chiles: Heat a dry skillet over medium heat. Toast the guajillo and ancho chiles for about 30–60 seconds per side, just until fragrant. Be careful not to burn them, as they can become bitter. Soak the Chiles: Remove the stems and seeds from the toasted chiles. Place them in a bowl and cover with warm water. Let them soak for about 15 minutes, until softened. Make the Red Sauce: Drain the chiles and transfer them to a blender. Add the tomato purée, garlic, cumin, oregano, and a pinch of salt. Add a small splash of water or chicken broth if needed. Blend until completely smooth. Brown the Pork: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Season the pork with salt and pepper. Brown the pork in batches, turning occasionally, until nicely browned on all sides. Transfer the pork to a plate. Sauté the Onion: Add the chopped onion to the same pot. Cook for about 5 minutes, stirring occasionally, until softened and translucent. Combine the Pork and Sauce: Return the browned pork to the pot. Pour in the prepared red chile sauce and ½ cup chicken broth. Stir well, scraping up any flavorful browned bits from the bottom of the pot. Simmer Until Tender: Bring the mixture to a gentle simmer. Cover and cook for about 1 hour, stirring occasionally, until the pork is fork-tender and the sauce has thickened. Add the Beans: Stir in the cooked pinto beans and simmer uncovered for another 10 minutes, allowing the beans to warm through and absorb some of the chile sauce. Adjust the Seasoning: Taste the pork and sauce. Add additional salt and black pepper as needed. Serve: Spoon the pork and beans onto plates alongside Mexican rice and warm flour tortillas. Finish with a squeeze of fresh lime and garnish with cilantro if desired.
Authentic Mexican Pork Chunks (Carne de Puerco en Salsa Roja)-COOKING WITH BRIGHT EYES Ingredients 1 lb pork shoulder, cut into bite-size chunks 1 tbsp olive oil ½ onion, chopped 2 cloves garlic, minced 2 dried guajillo chiles 2 dried ancho chiles 1 tsp ground cumin 1 tsp dried oregano 1 cup tomato purée ½ cup chicken broth 1 cup cooked pinto beans Salt and black pepper, to taste 1 cup cooked Mexican rice, for serving 4–5 flour tortillas, for serving Lime wedges, for serving Fresh cilantro, optional, for garnish Instructions Prepare the Chiles: Heat a dry skillet over medium heat. Toast the guajillo and ancho chiles for about 30–60 seconds per side, just until fragrant. Be careful not to burn them, as they can become bitter. Soak the Chiles: Remove the stems and seeds from the toasted chiles. Place them in a bowl and cover with warm water. Let them soak for about 15 minutes, until softened. Make the Red Sauce: Drain the chiles and transfer them to a blender. Add the tomato purée, garlic, cumin, oregano, and a pinch of salt. Add a small splash of water or chicken broth if needed. Blend until completely smooth. Brown the Pork: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Season the pork with salt and pepper. Brown the pork in batches, turning occasionally, until nicely browned on all sides. Transfer the pork to a plate. Sauté the Onion: Add the chopped onion to the same pot. Cook for about 5 minutes, stirring occasionally, until softened and translucent. Combine the Pork and Sauce: Return the browned pork to the pot. Pour in the prepared red chile sauce and ½ cup chicken broth. Stir well, scraping up any flavorful browned bits from the bottom of the pot. Simmer Until Tender: Bring the mixture to a gentle simmer. Cover and cook for about 1 hour, stirring occasionally, until the pork is fork-tender and the sauce has thickened. Add the Beans: Stir in the cooked pinto beans and simmer uncovered for another 10 minutes, allowing the beans to warm through and absorb some of the chile sauce. Adjust the Seasoning: Taste the pork and sauce. Add additional salt and black pepper as needed. Serve: Spoon the pork and beans onto plates alongside Mexican rice and warm flour tortillas. Finish with a squeeze of fresh lime and garnish with cilantro if desired.
Justin knows people with millions of dollars who are still, in his words, fundamentally poor. This is why he believes poverty is a mindset, not a bank balance and why making decisions from old programming keeps people poor no matter how much money they have. #Moneytribe21 #JustinHarrison #ProfessionalTrader #Forex
Justin knows people with millions of dollars who are still, in his words, fundamentally poor. This is why he believes poverty is a mindset, not a bank balance and why making decisions from old programming keeps people poor no matter how much money they have. #Moneytribe21 #JustinHarrison #ProfessionalTrader #Forex

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