Slow Cooker Chile Verde Pulled Pork Tacos

I've got to say...It doesn't get much better than these tacos here.

I mean...the pork simmers in delicious roasted poblano sauce in a crockpot all day.

How can you go wrong with that?

 I really enjoyed mine topped with a lightly dressed coleslaw.

I added some diced red peppers to coleslaw mix, then added that to a mixture of 

1 tablespoon of mayo, juice of 1/2 a lime, tablespoon of vinegar, 1 tsp sugar, sprinkle of celery seed and some salt and pepper.

I have a couple of coleslaw recipes you can check out if you want. 

This one here is lightly dressed (no mayo) and this Creamy Jalapeno Coleslaw is obviously 

a creamier version with a nice heat from jalapeno. Or...just some shredded cabbage 

topped with sour cream and a shot of lime juice would be good.

We finished up leftovers the next day with our favorite bbq sauce drizzled over 

some warmed up pork and topped with coleslaw. Really good!

Linked with Weekend Potluck & Foodie Friday.

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SLOW COOKER CHILE VERDE PULLED PORK TACOS

4 large poblano peppers
corn tortillas
2 cups onion, chopped (apprx 2 onions)
6 large tomatillos, husked, washed and quartered
5 garlic cloves
2 tsp ground cumin
4 1/2 lbs boneless pork shoulder, trimmed
1 tsp salt
1 tsp pepper

Preheat broiler to high with oven rack 6 inches from heat. Place poblanos on an aluminum foil-lined baking sheet; broil until blackened, about 10-15 minutes, turning to get both sides. Wrap in the foil and let stand 10 minutes. Peel and remove seeds and membranes.

Also broil 2 corn tortillas until beginning to char, 30 seconds to a minute per side. Tear charred tortillas into pieces.

Process poblanos, charred tortillas, onions, tomatillos, garlic and cumin in a blender or food processor until smooth.

Sprinkle pork with salt and pepper. Place in slow cooker coated with cooking spray. Pour poblano mixture over pork. Cook on low until pork is done, about 8 hours.

Skim fat from top of slow cooker and discard. Remove pork and shred with 2 forks. Stir in 1 cup of the poblano mixture from the slow cooker (or more to taste).

Serve on corn tortillas with desired toppings.

Original recipe from 2017 Christmas with Southern Living

Chicken Black Bean & Corn Enchilada Casserole

Really like this enchilada casserole.

Not only does it taste fantastic, it's super easy to make, especially if you use left 

over chicken. I also like the fact that it serves 10-12 people and only uses 6 tortillas.

I entered the recipe on "myfitnesspal" @ 12 servings and it said each serving 

was 284 calories and 12 grams of fat. Not bad! I did forget to put down the olive oil 

but that won't make too much of a difference, so I'm thinking, even if you 

wanted a serving and then some, not so big of a deal.

Pile on some chopped lettuce and tomatoes.....maybe a little reduced fat sour 

cream and fresh salsa.....yea, it was awesome!!!!!

Linked with Weekend Potluck and Foodie Friday.

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Chicken Black Bean & Corn Enchilada Casserole

1 tbsp olive oil
3 chicken breasts, boneless & skinless
Salt and pepper
1 onion
1 tsp cumin
1/2 tsp chili powder
Pinch of red pepper flakes
4 cloves garlic, chopped
4 oz. green chiles, chopped
25 oz green chile enchilada sauce
3 oz. cream cheese
15 oz. black beans, rinsed and drained
1 cup corn, fresh or frozen
1/4 cup milk
8 oz sharp cheddar cheese, grated
6 - 8" flour tortillas, cut in half

Heat oven to 375*.

Heat a large skillet over medium heat; add olive oil. Salt and pepper chicken breasts and cook 4-6 minutes each side or until breasts are nearly done. A little pink is ok because they will finish off cooking in the oven. Remove from skillet and set aside. When cool, cut into small pieces or shred by hand and place in a large mixing bowl.

For the enchilada sauce mixture: To the same skillet add onion, cumin, chili powder and pepper flakes. Saute 3-4 minutes or until onions start to soften. Stir in garlic and cook 1-2 minutes more; stir in green chiles and continue to cook 1-2 minutes. Stir in enchilada sauce and heat through. Add cream cheese and stir until melted. Taste for seasoning adding salt and pepper if desired. Turn off heat.

Stir black beans, corn, milk and enchilada sauce into shredded chicken.

Spray a 9x13 baking dish with oil. Take 2 tortillas (4 halves) and cover the bottom of the baking dish. A half at each end and a half on each side. If you put the cut edges facing out it should just cover the bottom. Cover tortillas with 1/3 of the chicken mixture and 1/3 of cheese. Add another layer of tortillas, chicken and cheese 2 more times ending with cheese. Cover with foil that has been sprayed with oil and cook 35 minutes; uncover and cook 10 minutes more. Remove from oven and let rest 10-15 minutes before cutting and serving.

Serve with lettuce, tomato, salsa and sour cream if desired.

Easy Homemade Enchilada Sauce

I made some enchiladas the other day using this homemade enchilada sauce and

 served them up with some Authentic Mexican Rice.

I found the recipe in one of my Southern Living magazines some time ago and thought it sounded good. Finally got around to making it and really like the deep rich flavor. 

Much better than canned.

It calls for 1/4 cup of chili powder and since mine is medium heat, I left out the 

ground red pepper and thought it turned out with the perfect amount of heat. 

If your using regular chili powder I would definitely add some red pepper, 

but use a little less if you don't like things spicy.

Linked with Sunflower Supper Club: Weekend Potluck

Rattlebridge Farm:  Foodie Friday

The Chicken Chick:  Clever Chicks Blog Hop

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Easy Homemade Enchilada Sauce

1/4 cup flour

1/4 cup chili powder

6 tbsp vegetable oil

1 cup minced onion

4 garlic cloves, minced

15 oz can tomato sauce

2 tsp cumin

1 1/4 tsp salt

1 tsp dried oregano

1/4 tsp red pepper

Cook flour and chili powder in hot oil over medium heat, stirring often, 2 minutes. Stir in onion; cook  3 minutes or until tender. Add garlic; cook stirring often, 1 minute. Stir in remaining ingredients and 3 cups water. Cook, stirring often, 15 minutes or until thickened.

Authentic Mexican Rice

My sister got this recipe from this Mexican woman she met through her husband's work. 

It super easy to make with just a few simple ingredients. 

It's probably my favorite out of any I've tasted.

Linked with Sunflower Supper Club:  Weekend Potluck
Rattlebridge Farm:  Foodie Friday

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Authentic Mexican Rice

1 tbsp oil

1 small onion or 1 tsp onion powder

2 cups rice

2-3 cloves garlic, chopped

6 oz can tomato paste

4 cups chicken broth

2 tsp tomato bouillon

2 tsp chili powder

Saute onions in oil until softened; add rice and brown, stirring occasionally. Add garlic and cook 1-2 minutes more. Stir paste into broth and add to rice with remaining ingredients. Bring to a boil, reduce heat, cover and cook 20 minutes. I give it a stir a couple of times during cooking time to make sure it doesn't stick. Let stand 15 minutes.

Mexican Lasagna with Green Chile Sauce

This lasagna was so good.

I wanted mexican food but I had some ricotta cheese I needed to use up so I thought, why not. It turned out great.

I mixed in some pepper jack cheese with the ricotta to give it a little kick. Perfect!

Served it up with some guacamole, a little salsa and a wedge of lime.

Linked with Weekend Potluck,

Foodie Friday

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Mexican Lasagna with Green Chile Sauce

10 lasagna noodles

1 lb hamburger

1 tsp salt

1/2 tsp pepper

1 onion, chopped

4 cloves garlic, chopped

10oz can Rotel

15oz can black beans, rinsed and drained

1 tsp cumin

1 tsp odobo seasoning

1 tsp coriander

1/2 tsp chili powder

2 cups ricotta cheese

4 oz pepperjack cheese, grated

1 egg

3 oz Monterey jack cheese, grated

2 cups Green Chile Sauce(this is my favorite recipe, quick, easy and delicious)

Place noodles in a 9x11 baking dish and cover with boiling water. Set aside.

Brown hamburger in a large skillet with salt and pepper; drain if desired. Add onion and cook until softened; add garlic and continue to cook 2-3 minutes more. Stir in rotel, beans, cumin, odobo, coriander and chili powder. Taste for seasoning. Turn off heat.

Make the green chile sauce.

Stir together ricotta, pepperjack and egg with a couple pinches of salt and pepper.

Remove noodles from dish and drain. Dry the baking dish and spray with oil.

Spoon a thin layer of green chile sauce on the bottom. Top with 3 noodles, 1/3 of the hamburger mixture and 1/2 of the cheese; spoon on another thin layer of sauce. Repeat 2 more times ending with burger mixture and pouring the remainder of the green chile sauce over the top. Make sure your noodles are completely covered. (I use the 10th noodle to fill any gaps, usually length of noodles).

Bake for 30 minutes, sprinkle on the Monterey Jack cheese and continue baking another 10-15 minutes or until cheese is hot and bubbly.

Beef Tostadas with Green Chile Sauce

My family really enjoyed these tostadas. 

The shredded beef was tender and really flavorful. Once it was cooked I shredded it in hot oil with some of the gravy it cooked in. The meat absorbs it and stays saucy with flavor.

Not to take anything away from the beef, but the star of this show ended up being the sauce. 

It was super easy and fast. 

I made it out of....wait for it....buttermilk. It gave it such a great flavor.

It will forever more be my go to recipe for Green Chile Sauce

This tostada was stacked with beef, green chile sauce and a little queso blanco cheese between each layer, then topped with avocado, salsa and sour cream.

Oh, and a squirt of lime juice. Definitely don't forget the lime juice.

Linked with Sunflower Supper Club: Weekend Potluck,

Rattlebridge Farm: Foodie Friday

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Beef Tostadas with Green Chile Sauce

Shredded Beef
Queso Blanco cheese, shredded
Tostada shells

Green Chile Sauce:
10 oz can of whole green chiles, drained
2 cups buttermilk, divided use
1 generous tbsp flour
2 oz cream cheese
Salt and Pepper

To make the sauce; puree green chiles, 1 cup buttermilk and flour in a blender until smooth. Pour into a saucepan over low heat, stir in remaining cup of buttermilk and cook until hot, not boiling, stirring occasionally. Whisk in cream cheese 1 oz at a time, whisking until melted and smooth. Season with salt and pepper.

I used this Savory Beef in Gravy recipe for the beef.

To shred it up just heat a large skillet over medium heat with 1 tbsp olive oil. Add beef and 3/4 cup of the sauce the beef cooked in. Be Careful - It Will Splatter. Start breaking up the meat with the end of your spoon (or shred with 2 forks), stirring to combine the sauce. Once the meat is broken up it will absorb the sauce. Add more sauce stirring to combine until you get the consistency of beef that you want. It should be saucy but not dripping.

At this point you can use it anyway you desire. Quesadillas, burritos, tacos, enchiladas, etc.

Chicken Tortilla Soup

Up until just the other day, I hadn't ever tried Chicken Tortilla Soup, so I figured it was time.

After researching several different recipes, here's what I came up with.

I thought it turned out great.

Really enjoyed the consistency of the soup. There are little bits 

of yumminess left in the puree, plus the added depth of flavor from frying up 

the tortillas and chiles, and roasting the tomatoes. 

Delicious and filling.

Linked with Sunflower Supper Club: Weekend Potluck,

Rattlbridge Farm: Foodie Friday

Addicted to Recipes: Scrumptious Sunday Link Party

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Chicken Tortilla Soup

3 tablespoons extra virgin olive oil

4 corn tortillas, sliced into long strips

8-10 garlic cloves, smashed and peeled

2 pasilla or ancho chiles, seeded and torn into large pieces

1 large onion, rough chop

2 cups roasted tomato puree, apprx 8-9 Roma tomatoes

10 oz can Rotel

1 tablespoon ground cumin

1 tsp ground coriander

1 quart chicken broth

15 oz can black beans, rinsed and drained

2 1/2 cups cooked chicken, shredded

Salt and Pepper to taste

4-5 dashes of Frank’s hot sauce

Juice of 1 lime

Avocado

Queso Blanco cheese

Tortilla chips

Fresh parsley

Heat oven to 450*. Place tomatoes on a baking sheet and roast for 20 minutes, turning half way through. Peel off any charred skin (or all skin if preferred), and puree in a food processor. Set aside.

Heat olive oil in a large pot over medium heat. Add tortillas and garlic; saute until tortillas are crisp and garlic is golden; add torn chiles and continue to cook 1-2 minutes, stirring often. Make sure the chiles don’t burn. Add tortilla mixture to a food processor with the chopped onion; puree until smooth. Return to the pot and add tomato puree, Rotel, cumin, coriander and chicken broth. Bring to a boil, lower heat and simmer for 40 minutes. If too thick, add more broth. Add in black beans and chicken; heat through. Stir in Frank’s hot sauce and lime juice. Season to taste with salt and pepper.

Serve soup with toppings of your choice. I like avocado slices, queso blanco cheese, tortilla chips and fresh parsley. 

Spicy Black Beans and Peppers

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Love this recipe.

I was looking for a side dish to go along with some Chicken with Mole Sauce that I was making (was not impressed), and came across this one that fit the bill perfectly.

Simple to make and full of flavor.

This photo was actually taken 2 days later, and I gotta say, the beans only got better. Drizzle them with lots of Frank's hot sauce because it really is the right thing to do. 

Add some sausage or chicken and would be excellent as a main course.

Spicy Black Beans and Peppers

1 tablespoon vegetable oil

1 large onion, diced

1 cup chopped green bell pepper

1 cup chopped red bell pepper

3 large garlic cloves, chopped

1 tablespoon ground cumin

1 jalapeno chili, seeded, chopped

1 teaspoon dried oregano

2 15-16 ounce cans black beans, drained

2 cups canned crushed tomatoes with puree

1/4 cup orange juice

1 1/2 teaspoons hot pepper sauce (Frank’s is good)

Heat oil in heavy large skillet over medium-high heat. Add onion, bell peppers, garlic, cumin, jalapeno and oregano; saute until vegetables begin to soften, about 8 minutes.

Mash 1/2 cup beans. Add mashed beans, whole beans, tomatoes, orange juice and hot pepper sauce to skillet. Bring to boil, stirring frequently. Reduce heat, cover and simmer 15 minutes. Uncover and simmer until reduced to thick sauce consistency, stirring occasionally, about 15 minutes. Season with salt and pepper.

Serve over rice, if desired.

Source: Bon Appetit magazine.

Chicken Dorito Casserole

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This mexican style casserole recipe was given to me by my mom 

after I got married, way back in 1981.

 It's definitely not what you would call healthy, but it is easy to make and really really good. 

So are leftovers the next day for breakfast.

 

It makes about 10 servings and is really filling, so your not actually eating a lot at one time. 

Unless of course you want to, and I'll be honest, that does happen quite often.

Linked with Rattlebridge Farm: Foodie Friday,  Sunflower Supper Club: Weekend Potluck 
and Addicted to Recipes: Scrumptious Sunday Link Party .

Chicken Dorito Casserole

3 Chicken Breasts

Olive Oil

1 Onion, chopped

1/2 cup Celery, chopped

1 Jalapeno or Fresno Pepper, seeded and minced

4 clove Garlic, minced

1 tsp Cumin

2 tsp Chili Powder

1 tsp Oregano

Pinch Salt and Pepper

1 can Rotel, mild

1 1/2 cups Chicken Stock

8 oz Cheez Whiz

3 oz Cream Cheese, softened

1 can Cream of Mushroom Soup, low sodium

1 bag Doritos, use 10 oz.

4 oz Cheddar Cheese, grated

Heat oven to 375*.

Season the chicken breasts with cumin, garlic powder, salt, and pepper. Cook in a large skillet with olive oil until just shy of done, preferably with a hint of pink. Set aside to rest. Shred chicken.

In the same skillet with a little more olive oil, sauté onion, celery, pepper, garlic, pinch of salt and pepper, cumin, oregano and chili powder until softened. Add Rotel and chicken stock, stirring to deglaze pan. Transfer into a large bowl and add remaining ingredients except Doritos, including shredded chicken and any accumulated juices.

Spray a 9x13 baking dish with oil. Reserve a handful of crushed Doritos for top and add 1/2 of the remaining crushed chips to the dish. Cover with 1/2 the chicken mixture and repeat.

Sprinkle top of casserole with reserved Doritos and cheddar cheese.

Bake for 25 minutes. Remove from oven and let rest 10 minutes.

Serve with toppings of your choice, like sour cream, lettuce and tomato.

Carne Asada

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This Carne Asada turned out really good. 

I think the marinade was a perfect blend of ingredients and 

gave the steak great depth of flavor.

 

You need to let it rest just a few minutes before you slice it, 

and remember to slice it against the grain.

Really tasty wrapped in shells with a little

salsa fresca and Guacamole Taquero.

You can get the recipe and read more about the Guacamole here.

Linked with Rattlebridge Farm: Foodie Friday.

Carne Asada

2 lbs flank steak

4 garlic cloves, chopped

1 jalapeno, chopped (remove seeds if desired)

2 tbsp chopped parsley

Juice of 2 limes

Juice of 1 orange

2 tbsp white vinegar

1 tsp sugar

2 tbsp soy sauce

1 tsp oregano

1 tsp adobo (or cumin)

½ cup olive oil

1 cup beer

Fresh cracked pepper

Lay out steak in a baking dish. Whisk together remaining ingredients and pour over steak. Marinate at least 1 hour, up to 4 hours.

Remove steak from marinade and cook on a preheated grill, 7-10 minutes per side for medium rare, or until desired doneness.

Let rest for a couple minutes, then thinly slice at an angle, opposite direction of grain.