Go Back
+ servings
Cantina Pork Ragu over Creamy Polenta

Cantina Pork Ragu over Creamy Polenta

No ratings yet
Print Pin
Course: Entree
Cuisine: Mexican
Keyword: Cantina Pork Ragu over Creamy Polenta, Mexican, Polenta, Pork Dishes, Ragu
Prep Time: 15 minutes
Cook Time: 3 hours
Servings: 4 serving
Author: Rebecka Evans-At Home with Rebecka


  • 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
  • ½ cup chopped red onion
  • 2 Tablespoon tomato paste
  • ½ cup chicken stock
  • ½ cup water
  • ½ teaspoon Mexican oregano
  • 2 bay leaves
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 ¾ cups coarse polenta follow manufactures instructions for cooking
  • 2 ½ 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
  • ½ 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 ½ - 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 ½ 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.