Chile Verde

Stater Bros. had Pork Butt on sale and my husband and I decided that Chile Verde belonged on the menu this week.

So this is how I make it

2 red onions coarsely chopped and placed in the bottom of my large Crockpot
2 cans of chile verde salsa (8oz each)
1 can Rotel tomatoes with lime and cilantro
1 4# pork butt
1/2 jar Old El Paso green chile salsa
1 tsp garlic salt
1 tsp seasoned black pepper
6 oz of canned whole sweet green chiles
1 T chopped fresh cilantro

Cook overnight on "low"
I always put the chile verde in glass bowls and place foil covered in the refrig. after it has cooked overnight.
After work: Steam some tortillas,cut up some cheese, sour cream, avacado, fresh tomatoes, onions...Put your glass bowl in the microwave for a couple of minutes..roll them up! Serve with refried beans and cactus!!Umm, Umm, good!
The sauce is great for wet burritos!
This is great for leftovers....it freezes well for a quick dinner for the future!

Scanner Broke...so until then. . .

I wore out my scanner. It will be a bit before it is replaced. Between no kitchen floor, backsplash (you get the idea) the scanner is not the highest priority in our home improvement plans.

I shared one chile recipe but I stirred one up this weekend that has really been a hit. No real recipe so this what I did:

2 pounds of pork roast, trim off all the visible fat and cut into small bite-size piece
2 cans RoTel tomatoes with cilantro and chiles
1 restaurant-sized gallon can of pinto beans (I buy mine at Smart & Final)
2 cans black beans
1 large bunch mexican green onions
1/4 c minced garlic (mine from a jar)
1 package Farmer John red hot link sausage
2 fresh jalepenos thinly sliced
1 medium-sized can of crushed tomatoes
seasoned pepper

Pour and put in a large crockpot on low. Cover tightly and serve it tomorrow. Hmm, Humm good!

I served with vegetable pinwheels, corn muffins, flour torillas, grated cheese, and sour cream. Green onions to top....really good