Umami
Umami
  • Recipes
  • Groceries
  • Meals
  • Links
  • Home

    Chrome Extension

    Wood Family Recipes

    Chipotle Lime Carnitas Salad

    Pork
    Salad
    ​

    4 servings

    servings

    10 minutes

    active time

    10 minutes

    total time
    Start Cooking

    Ingredients

    pulled pork (see notes for recipe. Or shredded chicken.)

    2 corn cobs (or 1/2 cup tinned corn, rinsed and drained)

    ½ yellow bell pepper (deseeded and sliced)

    ½ red bell pepper (deseeded and sliced)

    1 poblano pepper (ancho chile, deseeded and sliced)

    5 cups Romaine lettuce (or Cos lettuce leaves, washed and dried)

    2 avocados (sliced)

    1 pinch coriander (to garnish)

    4 lime slices (to garnish)

    1 cup Cilantro Lime Rice

    1/4 cup olive oil

    2 limes (1/4 cup lime juice)

    2 teaspoons garlic (minced)

    1 teaspoon honey

    1 chipotle chile (chopped finely)

    1-2 tablespoons adobo (adjust to your tastes)

    1/4 cup cilantro (coriander, roughly chopped)

    1 teaspoon ground cumin

    1-2 teaspoons salt (to taste)

    1-2 teaspoons pepper (to taste)

    Directions

    Warm up your leftover Mexican Pulled Pork (using this recipe) or shredded chicken. Use as much or as little as you like.

    Remove corn kernels from cob's. Vertically stand a cob up on a chopping board with the widest, cut-side flat on the board (holding the narrowest part), and using a sharp knife, slice downward to remove all the kernels. Rotate cob to the next section. Repeat until all of the corn is removed. Place corn in a skillet or nonstick pan over medium heat; toast until it begins to smell like popcorn and looks toasted (about 4 minutes).

    While the corn is cooking, combine all dressing ingredients together in a shallow bowl or jug; whisk until well combined.

    Combine all of the salad ingredients together in a large bowl. Drizzle the dressing over the salad to serve!

    Nutrition

    Serving Size

    -

    Calories

    515 kcal

    Total Fat

    34 g

    Saturated Fat

    5 g

    Unsaturated Fat

    26 g

    Trans Fat

    0.02 g

    Cholesterol

    45 mg

    Sodium

    1881 mg

    Total Carbohydrate

    38 g

    Dietary Fiber

    14 g

    Total Sugars

    12 g

    Protein

    24 g

    4 servings

    servings

    10 minutes

    active time

    10 minutes

    total time
    Start Cooking

    Ready to start cooking?

    Collect, customize, and share recipes with Umami. For iOS and Android.

    Download Umami on the App StoreGet Umami on Google Play
    © Strange Quark • Terms • Privacy • FAQ

    • Make primary photo
    • Delete photo

    Ingredients

    pulled pork (see notes for recipe. Or shredded chicken.)

    2 corn cobs (or 1/2 cup tinned corn, rinsed and drained)

    ½ yellow bell pepper (deseeded and sliced)

    ½ red bell pepper (deseeded and sliced)

    1 poblano pepper (ancho chile, deseeded and sliced)

    5 cups Romaine lettuce (or Cos lettuce leaves, washed and dried)

    2 avocados (sliced)

    1 pinch coriander (to garnish)

    4 lime slices (to garnish)

    1 cup Cilantro Lime Rice

    1/4 cup olive oil

    2 limes (1/4 cup lime juice)

    2 teaspoons garlic (minced)

    1 teaspoon honey

    1 chipotle chile (chopped finely)

    1-2 tablespoons adobo (adjust to your tastes)

    1/4 cup cilantro (coriander, roughly chopped)

    1 teaspoon ground cumin

    1-2 teaspoons salt (to taste)

    1-2 teaspoons pepper (to taste)

    Directions

    1

    Warm up your leftover Mexican Pulled Pork (using this recipe) or shredded chicken. Use as much or as little as you like.

    2

    Remove corn kernels from cob's. Vertically stand a cob up on a chopping board with the widest, cut-side flat on the board (holding the narrowest part), and using a sharp knife, slice downward to remove all the kernels. Rotate cob to the next section. Repeat until all of the corn is removed. Place corn in a skillet or nonstick pan over medium heat; toast until it begins to smell like popcorn and looks toasted (about 4 minutes).

    3

    While the corn is cooking, combine all dressing ingredients together in a shallow bowl or jug; whisk until well combined.

    4

    Combine all of the salad ingredients together in a large bowl. Drizzle the dressing over the salad to serve!