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Cantina Pork Ragu over Creamy Polenta

Cantina Pork Ragu over Creamy Polenta

  • Author: Rebecka Evans-At Home with Rebecka
  • Prep Time: 15 mins
  • Cook Time: 180 mins
  • Total Time: 3 hours 15 minutes
  • Yield: 4 serving 1x
  • Category: Entree
  • Method: Slow Cook
  • Cuisine: Mexican




1 12-ounce tub of Sam's Fresh Cantina Style Salsa

4 Tablespoons Sam's Salsa Verde

2 pounds skinless, boneless pork, cut into cubes

1 tablespoon vegetable oil

1/2 cup chopped red onion

2 Tablespoon tomato paste

1/2 cup chicken stock

1/2 cup water

1/2 teaspoon Mexican oregano

2 bay leaves

1 teaspoon salt

1 teaspoon black pepper


1 3/4 cups coarse polenta (follow manufactures instructions for cooking) 

2 1/2 cups chicken stock

2 cups water

4 Tablespoons butter

1 cup grated Pecorino Romano cheese

Salt and pepper to taste 

2 Tablespoons Jalapeno olive oil

6 corn tortillas

1/2 cup vegetable oil for frying tortilla crisps


Step 1

Cut pork into cubes. Season with salt and pepper. Heat oil in a large heavy bottom pot. Cook pork in batches turning often until evenly browned; about 10-12 minutes. Transfer to a platter

Step 2

Add onions, to the pot and stir until they begin to caramelize for about 12 minutes. Add tomato paste and cook stirring occasionally, until thickened about 3-5 minutes. 

Step 3

Add chicken stock and water to the pot and stir to release browned bits from the bottom of the pan. Add Sam's Cantina Style Salsa, 4 Tablespoons Sam's Salsa Verde, and oregano. Return pork to the pot and bring to a boil stirring occasionally. Reduce heat and simmer partially covered for 2 1/2 - 3 hours. Stir the sauce several times during cooking. The sauce will be quite thick. More water can be added to achieve desired constancy.


Step 4

Bring 4 1/2 cups liquid to a rolling boil, add polenta gradually, whisking constantly. Cook until polenta is tender and creamy whisking often. (polenta can be loosened by adding more water)

Step 5

Add butter and parmesan to the hot polenta and whisk until melted. Season with salt and pepper

Step 6

Slice fresh tortillas into strips. Cook in hot vegetable oil until crisp

Step 7

Spoon polenta into bowls or deep plate and top with Cantina Pork Ragu and drizzle with jalapeno olive oil and top with tortillas crisps. 

Keywords: Cantina Pork Ragu over Creamy Polenta, Polenta, Ragu, Mexican, Ragu, Pork Dishes,