Chef Doreen Colondres Offers New Pork Recipes Inspired by the Flavors of Latin America

By admin September 17, 2015 23:52
Chef Doreen Colondres

Chef Doreen Colondres

The National Pork Board recently partnered with Celebrity Chef Doreen Colondres to help teach consumers around the country how to prepare and enjoy pork as the weather changes throughout the fall– just in time to celebrate Hispanic Heritage Month with festive dishes inspired by the flavors of Latin American.

Chef Colondres has developed two delicious, flavorful and nutritious pork recipes for the season: 

Panca Drizzled Pork Chops

by Doreen Colondres for

This Peruvian-inspired recipe features a type of chile that is commonly known as the ají panca. It offers a dark red, mild chile with a smoky and fruity taste, paired with one of pork’s seven lean cuts. Best of all? This recipe comes with a pork advisory: pair it with a cool and refreshing canary bean salad and you will discover new ways to serve and enjoy delicious pork in any climate.


6 thick-cut boneless New York (top loin) pork chops, about 8 oz. each

30 oz. of cooked canary beans with no liquid

2 tbsp. of panca chile paste

2 pear tomatoes, julienne cut

1/2 red onion, julienne cut

Juice of 2 lemons, about 4-6 tablespoons

1/4 cup olive oil

1/4 cup chopped fresh cilantro

4 cloves garlic, minced

Salt & pepper to taste

Cooking Directions:

Season the pork with the panca chile paste and minced garlic, salt and pepper and set aside. On a grill, cast iron pan or regular pan, cook the chops on medium high temperature for about 5 minutes on each side, depending on the thickness. Add 1-2 tbsp. of oil if you use a regular sauté pan. While you cook the pork, combine the beans, the onions, tomatoes, 1 minced garlic, lemon juice, 1/4 cup of olive oil, cilantro, salt and pepper to taste, stir and leave on the refrigerator for at least 15 minutes.

Serves 6

Total Cooking Time:  20 min

Serving Suggestion

Serve the bean salad with the pork chops on top or on the side. This flavorful and refreshing recipe is great for any day of the week. If you want, season the pork and prepare the salad in the morning or the day before for even more flavor. You can substitute the panca paste for chile guajillo, red chili powder, sweet paprika or pinch of annatto. Dry oregano or rosemary will also match perfectly with the panca chile. The canary or mayocoba (Peruvian) beans can be substituted for pinto beans.

*Suggested serving size per person: 1, 8oz pork chop, 4oz of bean salad.

For more delicious recipes, visit


Flavor-Drenched Pork Sopa Seca (Mexican noodle casserole)

by Doreen Colondres for

What a cool way to celebrate a beautiful fall day during Hispanic Heritage Month! This Mexican-inspired recipe features the extra lean pork Tenderloin. The extended outlook confirms this recipe is the perfect choice for any fall day and can withstand all weather elements. As a bonus, this flavor-packed dish is drizzled with Mexican crema and sprinkled with cilantro, offering a creative twist to one of Mexico’s most iconic, easy-to-make comfort dishes.


1 pound pork tenderloin strips

1 pound short dry angel hair pasta or short fidelini

1 guajillo chile

2 pear tomatoes

1/4 white onion

2 small garlic cloves

2 tablespoons olive oil

Salt and pepper to taste

Fresh cilantro

Mexican crema or crème fraiche for garnish (optional)

Cooking Directions

Season the pork strips with salt and pepper and set aside. Remove stem, veins and seeds of the chile and place it in a bowl with 2-3 cups of warm water. Soak for at least 5-7 minutes. Add the following to a blender: the tomatoes, onion, garlic, chile, a few cilantro stems, 1 3/4 cup of the water of the chile, and salt to taste and mix until smooth. In a large pan over high heat, add 1 tablespoon of olive oil and sear the pork for 3-5 minutes at high temperature until tender. Remove the excess liquid in the pan while cooking and set aside. Reserve the pork, cover and set aside. Add the remaining olive oil to the pan; add the pasta and sauté for about 2 minutes until golden brown. Reduce the temperature to medium-low. Add the sauce, the pork juice (if any) and cook covered for about 5-7 minutes, stirring occasionally and serve immediately.

Serves 3-4

Total Cooking Time: 20 minutes

Serving Suggestions:

Serve with the pork on top, more finely chopped cilantro, and sprinkle with Mexican crema or top with crème fraiche (optional). You can use pork chops instead of the pork tenderloin.

For more delicious recipes, visit

By admin September 17, 2015 23:52

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