in the kitchen

in the kitchen

Tuesday, July 10, 2012

Too Hot To Cook

Summer time is a great time to haul out the slow cooker. Here is a taco (or burrito) recipe for feeding a crowd--family reunion style cooking. Also is fabulous for freezing and thus cook two or three meals at once.

Pork Chili Verde
2 pounds lean pork roast
1 cup green salsa or green taco sauce
1 medium onion, diced
2 teaspoons chicken stock paste
1 1/2 teaspoon ground coriander
1 1/2 teaspoon dried oregano
1 teaspoon ground cumin
8 ounce can diced green chilies
1/3 cup potato flakes (optional)
Taco fixings: shells or tortillas, cheese, lettuce, salsa, guacamole, sour cream, etc.
Place pork in a slow cooker and turn on high. Mix green sauce, onion, chicken stock paste and herbs together and pour over pork. Cover and cook for 5 to 6 hours. Remove pork to a cutting board and shred with two forks. Return to cooker along with green chilies. Cook an additional hour and then serve with taco fixings. Stir in potato flakes if desired before serving (they will thicken the sauce slightly but not add any flavor). 

Hints: I like to remove any fat from the roasts after they are cooked. Using fresh chilies and adding them at the beginning is great. (My garden is nearly non-existent this year.) The finished dish will be as spicy as the green salsa you use. Chicken can be substituted for the pork. Gotta love a slow cooker for an easy, ready when you need it meal.

This feeds a crowd or freezes well or both. Long hot summer days are perfect for a crisp taco dinner. Of course, Autumn days lend themselves to taco dinners as do chilly Winter evenings and.... you get my drift. Any day is a good day for a taco!

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