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    Home > Mexican Southwest Recipes > Cooking with Lard, Should You?

    Cooking with Lard, Should You?

    Published: Mar 7, 2010 · Modified: Apr 30, 2021 by Lea Ann Brown · This post may contain affiliate links

    Cooking with lard. It wasn’t butter or canola oil. And definitely not extra virgin olive oil. Lard, (rendered pork fat) was what people used when they needed to make pastry or when dinner needed frying. Here’s why you should cook with lard.

    I bought some lard yesterday. Ok, pipe down everyone and don’t have a heart attack (pun intended). It’s not like I”m going to be frying up vats of flour-dredged deep fat fried food everyday, I just happen to like lard for certain things. And you should too.

    Here are reasons you should cook with Lard:

    • It’s great for cooking at high heat. It doesn’t smoke, and it browns things beautifully
    • I’m not afraid of butter, but Lard has 20% less saturated fat than butter. it’s higher in monounsaturated fats which are said to lower LDL cholesterol; and it has none of the trans fat that shortening does.  Chew on that.
    • It doesn’t give food a pork flavor. It’s not bacon, it’s rendered fat. It makes everything crispy without leaving flavor.
    • As much as we all love olive oil roasted veggies, sometimes they can turn out a little soggy. Try using lard next time and tell me what you think.
    • I learned the importance of using every bit of the hog in Culinary School. Lard guarantees that you’ll feel “sustainable”.
    • Biscuits – nuff said.
    • Add a scoop to your dried beans in the crockpot, like I do for my Cowboy Beans. They’ll turn out creamier than ever.

    Just look at that fluffy scoop of Morrell Lard. Seems like there should be a little skier swishing down that pristine slope. We see now why Morrell has so suitably named their product Snow Cap.

    Why use lard? Lard selection at Lowes

    And you bet, there was no shortage of lard at Lowe’s.

    So with all of that said, we’ve got a spring-like day here in Denver, so I’m off to walk the dogs a couple of miles. Afterall, I don’t want to turn into a lard-ass!  🙂

    Why Cook With Lard? Because it makes everything better.

    More Mexican Food Recipes

    • Easy Chicken Taco Casserole
    • Mexican Beef Machaca Recipe
    • Easy Cheesy Mexican Omelette With Chorizo
    • Adobo Shrimp Tostadas with Easy Lime Slaw

    Reader Interactions

    Comments

    1. Jade says

      March 26, 2010 at 10:58 pm

      I used to live in Colorado but now reside in Alaska. There is plenty fresh seafood here but not alot of good Mexican food. Does anyone know how to make the chili that chubbys makes, I do miss that good chili. I know they use lard in the recipe but would like to know the rest.

      Reply
    2. Penny says

      March 10, 2010 at 12:04 pm

      Everyone is right about lard being wonderful in piecrust. It is even good to mix it half and half with butter. Seems like homemade tamales require lard too. I will have to look in Mexican markets for some.

      Reply
      • leaannbrown says

        March 10, 2010 at 1:04 pm

        Lard also makes the best tortillas.  You know I’ll be giving that a try

        Reply
    3. Steph says

      March 09, 2010 at 7:25 pm

      what a fun shopping trip & great looking breakfast!

      Reply
    4. Kitchen Butterfly says

      March 08, 2010 at 8:06 pm

      I love trips like these……and hope you could work off the delicious looking brunch?

      Reply
      • leaannbrown says

        March 09, 2010 at 12:10 am

        Well, I did the best I could.  🙂  As always, thanks for stopping by

        Reply
    5. Chris says

      March 09, 2010 at 2:17 am

      Lard o’ mercy! Those pork chops look great for breakfast. You’re my kinda gal.

      Reply
      • leaannbrown says

        March 09, 2010 at 2:19 am

        Hugs Chris, and always love your comments.

        Reply
    6. dan says

      March 09, 2010 at 12:34 am

      Avanza has really good little tamales. And quality chile caribe (sweet New Mexico crushed red pepper), a secret ingredient in my salsa.

      Tapatio is great, it has a slightly starchy taste behind the heat that becomes addictive.

      And please don’t ever, Ever, forget Frank’s Red Hot. moment of silence.

      Reply
      • leaannbrown says

        March 09, 2010 at 12:36 pm

        And just where were you when I needed you Mr. Avanza expert???  I didn’t see any little tamales….I guess it seems I needed you there for a tour. 

        Reply
        • dan says

          March 09, 2010 at 2:51 pm

          I get around. For a non-foodie, I’ve got some tricks up my sleeve. When you’re finished interviewing all those real food people, slip me a call and I’ll give you some pointers : )

          My knowledge base mostly revolves around finding other people who make good things, so I don’t have to make them and I can just eat them. So specific dishes at restaurants, shops, etc. are my thing. And…your kitchen.

          Oh, and…don’t forget. I’ve got three recipes. Total. In my entire life I’ve been able to avoid making anything except these three things which I got tired of nobody making right, so I up and made them myself.

          More later, maybe……under the influence of red wine.

    7. Vickie says

      March 08, 2010 at 7:42 pm

      I’m still laughing about “Lard Ass” . . .
      I think lard definitely has it’s place – the enchalada sauce my Mexican neighbor in Texsa made, HAD to have lard for the flavor. And the best pre-made pie crust I’ve ever tasted uses lard. It’s a natural product as opposed to shortening which I think has trans-fats.
      And I think your breakfast looks delicious (especially on that green plate!)

      Reply
      • leaannbrown says

        March 09, 2010 at 12:15 am

        Lard Ass is no laughing matter!!!  🙂

        I am going to make a pie crust soon.  I’ve heard that lard makes a superior crust years.  And stay away from that green plate!  🙂  I only have four of those and I have nightmares about breaking one.  I love those plates and bought them at Safeway a few years ago.  Safeway may not carry lard, but they can sometimes have some nice plates.  Go figure.

        Reply
    8. Karen says

      March 08, 2010 at 6:20 pm

      I bought some lard last month when I made homemade refried beans. Why have I never thought of pork chops for breakfast?? Will have to remedy that 😉 I’d rather shop in a grocery store than anywhere… looks like you got a good haul on your trip!

      Reply
    9. Mary says

      March 08, 2010 at 5:38 pm

      What a wonderful store in which to shop. I know you didn’t go to bed hungry :-). Your photos are lovely and pork chops don’t sound at all bad. As a matter of fact, you’ve made me downright hungry.

      Reply
    10. buffalo dick says

      March 08, 2010 at 4:48 pm

      Lard is a superior ingredient in fine, flaky pastries…nothing like it!

      Reply
    11. Kathleen says

      March 08, 2010 at 5:58 am

      I don’t know why everyone freaks out over lard. It’s perfect for certain things so you just gotta use it!

      Reply
      • leaannbrown says

        March 08, 2010 at 1:16 pm

        I agree.  Example:  Flour tortillas made with lard are far superior. 

        Reply
    12. Linda says

      March 08, 2010 at 3:49 am

      I’m lucky here … we have a good sized Mexican population… so even Walmart carries lots of Mexican products… prbably the largest Mexican cheese assortment I’ve seen anywhere…

      I don’t use lard anymore…. but breakfast sure sounded good and looked even better!

      Reply
      • leaannbrown says

        March 08, 2010 at 1:18 pm

        Never thought about Walmart.  I’ll have to stop in and take a look.  Thanks for stopping by Linda.

        Reply
    13. pam says

      March 07, 2010 at 6:15 pm

      I want to make my own lard. I just need lots of pork fat!

      Reply
      • leaannbrown says

        March 08, 2010 at 1:27 pm

        I wouldn’t know how to make lard. Think I’ll leave that to the professionals. Thanks for stopping by Pam.

        Reply
    14. Ed Schenk says

      March 07, 2010 at 10:19 pm

      I am planning on making confit chicken and replacing the duck fat with lard. I thing it will work well.
      It sounds as if you found a good market for your Mexican goods. I do the same with my Oriental products. If I buy them t the grocery they are very expensive. If I buy the at the Oriental store the price is much more reasonable.

      Reply
      • leaannbrown says

        March 08, 2010 at 1:26 pm

        Same here Ed, our Oriental Market has great prices. Looking forward to reading about your confit chicken. Thanks for stopping by.

        Reply
    15. Barbara says

      March 07, 2010 at 10:09 pm

      I know, everyone groans when you say LARD. But it makes the very best pie crust!
      When I was a kid, we didn’t have pork chops for breakfast, but we always had side pork. Which is kind of a cross between bacon and a pork chop. It went so well with our buckwheat pancakes!

      Reply
      • leaannbrown says

        March 08, 2010 at 1:30 pm

        Don’t think I’ve ever had side pork. I agree, my mom always used Crisco for pie crusts and they were fab. Can’t imagine what a lard crust would be like. Thanks for stopping by Barbara.

        Reply
    16. Larry says

      March 07, 2010 at 7:39 pm

      Looks like a successful shopping trip and a great breakfast – even without the gravy. My youngest daughter doesn’t even like gravy – I can’t imagine. Thanks for the mention.

      Reply
      • leaannbrown says

        March 08, 2010 at 1:28 pm

        How can anyone “not” like gravy??? As always, thanks for stopping by Larry.

        Reply
    17. Year on the Grill says

      March 07, 2010 at 7:30 pm

      Pork chops taters and eggs… Are you from the Ozarks… that;s my dad’s favorite meal!

      Reply

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    I'm Lea Ann, A Culinary School Grad bringing you Wild West Colorado inspired recipes. You'll find lots of Southwestern, and Mexican food recipes, and some favorites from Culinary School along with pro cooking tips. If you're an adventurous home cook looking to spice up your meal plans, you'll find plenty of inspiration and reliable, approachable, easy to follow recipes.

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