May/June 2022 Junior National Edition

This is amazing served over

burritos!

You can

also eat it as is like a soup with tortilla chips or a dipping sauce for my mini chili rellenos featured as the recipe in The Showtimes March/April 2021 issue! • 1. Place roast in crock pot and salt and

pepper it iberally. Add enough water to come about one inch up the side of the roast. Cook on high until fall apart and the bone easily pulls out. Size depends on the size of roast. Usually, 4-5 hours for me. 2. Remove pork from the pot, remove the bone and trim/remove fat. (Strain the drippings and keep them in the pot) Dice the pork into roughly 1’’ cubes.

CROCK POT RECIPE!

-OR- YOU CAN COOK ON STOVETOP

INGREDIENTS • Pork roast I use a bon- in Boston Butt, but loin works as well • 1 large onion Diced • ½ cup – Flour • Vegetable oil to pan fry • 1 - 28 oz can diced tomatoes I puree but can keep it chunky • 4 - 7oz can diced green chiles Het level is up to you!

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3. In a large bowl toss the diced onion and pork with the flour. Coat the bottom of a large skillet with oil and heat on high till hot. (Can use a piece of onion the see when the oil starts to sizzle.) add all the pork and onion mixture to the hot pan and letting it get crispy then turning it over to crisp the other side. Cook until the flour coating turns golden brown. Salt and pepper to taste. 4. Add the pureed tomatoes and all four cans of

• ½ tsp – garlic powder • ½ tsp – chili powder • Salt pepper to taste

peppers (Juice included) to the dripping in the crock pot, along with the crispy pork and onions. Sprinkle in the garlic and chili powder and stir everything together.

5. cook on high for one hour. At this point it is ready to eat although I like to simmer on low all day. Enjoy!

recipe

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