5-6 lbs pork (I use “bone-in Boston pork butt”)
2 cans Dr. Pepper
1 c. brown sugar
1 tbsp garlic powder
1 tbsp salt
1/2 c. water
Blend in blender
3 cans diced green chilies
1 large can red enchilada sauce (I use medium spice)
Put meat, blended sauce in the crock pot and add:
Put pork, 2 cans of Dr. Pepper, water, garlic, and salt in crock pot on low for 8 hours- 10 hours. Remove pork from crock pot and drain any liquid left in the pot. Clean fat off pork and shred.
Cilantro Lime Rice
1 c. uncooked rice (white rice)
1 tsp. butter
2 garlic cloves, minced
1 tsp. lime juice
1 can (15 oz) chicken broth
1 c. water
Pour over rice after it’s cooked
1 Tbsp. lime juice
2 tsp. sugar
3 tbsp cilantro, chopped
In a saucepan combine rice, butter, garlic, lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, or until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over cooked rice and mix in (fluff the rice.) *I double this recipe.
3 lbs. dry pinto beans, soaked overnight and rinsed
3-4 whole jalapenos, washed
1 lb. bacon, diced
1-2 white onions, chopped
1-2 bulbs garlic, peeled and left whole (around 15-20 cloves)
Boil your pinto beans or soak over night in a bowl. You will want to give them a good rinsing. You’ll think you got all the grime off, but you haven’t….keep rinsing!
Creamy Cilantro Ranch Dressing
This recipe is from my friend Kim, I do add ranch seasoning to mine, but you can leave it out if you choose.
1 cup mayonnaise
1 cup sour cream
10 sprigs of cilantro
2 green tomatoes, peeled, washed, and quartered
1 green onion, washed and chopped
1/2 jalapeno, washed (leave seeds)
1/2 lime, juice only
1/2-1 tsp. salt
2 Tbsp. ranch powder
Blend all ingredients in blender until smooth.
Mild Enchilada Sauce
1 large can diced green chilies
1 14 oz. jar Salsa Verde (green salsa)
1 c. chicken broth
4 tsp. sugar
2 tsp. salt
Combine all ingredients in small sauce pan. Bring to a boil, then reduce heat and let simmer for at least 20 minutes. Serve warm. You can refrigerate and reheat in the small saucepan- I always make mine the day before.
Adapted from “Food is a Blessing”
2 ripe avocados
1/2 of a ripe tomato, diced
1/4 white onion, diced
1/4 cup cilantro, chopped
cumin, to taste
salt & pepper, to taste
Fresh Garlic, to taste
Cut avocados in half-length wise and remove seeds, take a spoon and scoop the inside of the avocado into a bowl. Mash the avocado with a fork and leave some chunks. Add onion, cilantro, and tomato; gently stir all together. Add spices according to your preference and enjoy!!!
Roll up and cook
Smother burrito in the mild enchilada sauce and sprinkle with cheese. Broil in the oven until the cheese is melted.
Top with Shredded Romaine lettuce and Pico de Gallo.
Place the cooked flour tortilla on a plate or in an aluminum dish. Then layer with:
Pico de Gallo