Wednesday, January 19, 2011

Café Rio Style Shredded Pork & Fixings

Café Rio Style Shredded Pork (see other post for ratings and pictures)
5 lbs pork roast
garlic powder
1 can Coca Cola
15 oz can green chile enchilada sauce
1 can (use can from the green chile) brown sugar (not packed)

Sprinkle roast all over with salt, pepper, and garlic powder.
Pour Coca Cola in crock pot and then place roast in crock pot. Cook on low 8 hours.
After cooking, take roast out and shred with fork.
Dispose of remaining cooking liquid.
Place shredded pork back into crock pot.
Add the enchilada sauce and brown sugar, mix all together and heat through.

Black Beans
1 can black beans, rinsed
2 Tbs finely minced onions (or 1 Tbs dehydrated onions)
2 cloves garlic
1 tsp cumin
1 Cup tomato juice
3 Tbs chopped fresh cilantro
1 tsp salt
2 tsp olive oil

Fry onion, garlic, cumin in olive oil. Add beans, tomato juice, cilantro and salt. Heat through.

3 Cups Water
3 Cups Rice
3 Chicken bullion cubes
1 tsp salt
¼ Cup lime juice
½ small onion
2 cloves garlic
½ bunch cilantro, remove stems
1 small can green chilies

Place water, rice, bullion cubes, and salt in pot. Bring to a boil. Meanwhile, place lime juice, onion, garlic, cilantro, and green chilies in a blender and puree. Stir into rice. Turn heat down and simmer rice, covered, for about 25 minutes or until rice is tender and fluffy.

1 buttermilk ranch dressing packet (make as per recipe)
3 tomatillos
1 jalapeno
1 clove garlic
½ bunch of cilantro
juice of 1 lime

Preheat oven to 400 degrees. Remove the papery covering from the tomatillos. Cut each tomatillo in half and place on a greased cookie sheet. Using disposable gloves cut jalapeno in half, remove seeds, and place on cookie sheet with the tomatillos. Roast for 15 to 20 minutes. Use a food processor to blend all the ingredients well. Refrigerate. (If you are in a hurry you can skip roasting the vegetables).

Recipes from Amanda J

Other recipes to complete your meal:
Fresh Salsa
Homemade Flour Tortillas
*To make pictured enchilada, place meat, beans, rice, and some cheese in flour tortilla.  Pour enchilada sauce over top, sprinkle some cheese on top.  Warm through in oven until bubbly.  Serve with salsa, dressing, and guacamole.

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