Classic Crock Pot Recipe: Chili Verde

Chili Verde De Crockpot

1 lb pork stew meat
1 cup of green enchilada sauce
1 onion, diced
1 clove garlic, chopped
1 can diced green chilis (Ortega)
salt and pepper to taste

Add all ingredients to crock pot and cook on low for 5-6 hours. Strain meat, shred if needed and return back to sauce. Serve over warm tortillas with cilantro, onions. Don't forget the sour cream and cheese if you are into all that. Or turn into nachos, burritos, whatever your heart desires.

Serve with Fiberlicious Spanish Rice
This rice is a tad healthier because it's full of fiber from the beans
1 CUP Rice
1 TSP sesame oil
4 TSP Sriracha of El Pato or Ketchup if you must
2 cups chicken stock
1 TSP garlic, chopped
1 small onion, chopped
1 can of black beans, drained and rinsed
1/2 cup grape tomatoes, halved
Season with herbs and spices of your liking. I like to add a dash of cumin, chipotle powder, smoked paprika and cilantro.

Heat oil in a large skillet over high heat. Add rice and brown for 1 minute. Add Sriracha and mix well. Add garlic, onions and chicken stock. Bring just to a boil, cover, reduce heat and simmer til most of the water is absorbed and rice is tender, about 15 minutes. Add beans and tomatos and mix well.

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