Yumm-o-rama!!

Susan made this recipe for us when we were staying with her. I stole it! It is also one of my mom's favorite meals. This meal has quickly become a favorite in our house too...I make it every two weeks or so. It is a crock pot recipe and says it serves 8....but really, I think it makes only four good sized servings

PORK CHILI VERDE

1 boneless pork sirloin roast (about 3lbs), cut into 1 inch cubes
4 medium carrots, I cheat and use a 1lb bag of baby carrots
1 medium onion, sliced or chopped..your choice
1 cup minced fresh cilantro...I prefer fresh with this recipe
4 garlic cloves, minced...I use dehydrated minced garlic...no stinky hands!
some canola oil for browning
1 can (28oz) of green enchilada sauce
2 jalapeno peppers, seeded and chopped...I use canned! Either jalapenos or green chilies..both are really good, just depends on how hot you want it.
1 T of cornstarch
1/4 C. cold water
Hot cooked rice....I like instant brown rice
flour tortillas...we use wheat or whole grain

In a large skillet, saute pork, onions and garlic, until all of the pork is browned. Move this mixture into a crock pot (5qt or larger). Add carrots and cilantro (the original recipe calls for them to be sauted with he meat/onion mixture...but I do not do that. Add the can of enchilada sauce and chilies.

Cover, and cook on low for 6 hours...or until meat is tender.

In a small bowl, mix cornstarch and cold water. Stir into pork mixture, to thicken the sauce. Cook an additional 30 minutes. Serve with rice and tortillas. A dollop of sour cream on top makes this even better...yes, I have a passion for sour cream...you will notice that on the blog and the size of my butt!

The beginning....

My buddy Christine mentioned that I should start a blog about cooking. With a little more encouragement from Lee, I thought what the Hell! Since I am out of work and have tightened our budget...I have gotten creative. The recipes I will post are ones I have gotten from cookbooks and I will not the cookbooks when I can. I will also post the changes I made to suit my family and the budget. I will try to take pictures of the finished products too. So...here we go.


BLACK BEAN CHICKEN CHILI

oil...to brown chicken
3 chicken breast, cubed
salt to taste...I use kosher salt
1 T. chili powder...I typically use a hot chili powder
1/2 T. Cumin...stinks like a sweaty armpit, but adds amazing flavor
1 dried chipotle pepper- ground...look in the Mexican aisle of your grocery store
ground black pepper
1 small onion, chopped
1 green pepper, seeded and chopped
1 yellow pepper, seeded and chopped
(I add a red one too if I have it)

5 cups of water
1 can kidney beans (15oz)...I use low sodium
1 can black beans...low sodium
1 can whole kernel corn...you can use frozen too
1 t. Tabasco...I do a few good shakes and we use whatever cheap hot sauce is in the fridge
1 small can tomato paste
1 bunch of cilantro, I have used dried cilantro too..not as good, but works in a pinch..also if you use a whole bunch of cilantro..it is way too much!

Saute chicken, onion and peppers until chicken is done. Add seasonings. Add three cups of the water, cook on medium heat until about 1/2 of the water is evaporated. Mix in beans and corn. Season with Tabasco, reduce heat to low. Add remaining water and tomato paste. Cook another 30 minutes. Add cilantro before serving.

I like this recipe, because I can get creative with the seasonings. We like it spicy! I also tend to add some garlic int here too. I garnish with sour cream as well....everything tastes better with sour cream.