This month’s recipe comes from Judie Nielsen out of Watsonville, Calif. I’ve known Judie for quite some time, and I know as a mom she has to have some darn good recipes! Like many of us, she works all day, ropes, and then comes in and cooks up a tasty meal. Give her recipe a try and see what you think! I bet you won’t be sorry and you won’t have any leftovers! Thank you all and keep those recipes coming!
Judie's Crock Pot Chile Verde
2 or 3 lbs. pork loin roast, cubed
1 onion, chopped
3 to 6 garlic cloves, minced
1/2 tsp. cumin
1 28 oz. can green chile enchilada sauce (I used Las Palmas brand)
1 16 oz. jar roasted salsa verde (I used World Table brand from WalMart)
Place all ingredients in crock pot. Cook on low 8 hours. Midway through the day remove some of the juice, mix with some flour and pour back into pot to thicken juice. Serve with warm corn tortillas, Mexican rice and salad.
Mexican Rice
1 c. long grain rice
1 c. chopped onion
3 T. butter
1 chicken bouillon cube
1 3/4 c. hot water
3/4 c. favorite salsa
1/4 c. chopped cilantro or green onion if you don’t like cilantro
Saute rice and onion in butter. Add bouillon cube. Gradually add hot water and salsa. Cover and simmer 25 minutes. Add cilantro before serving.
Send your recipes to my new email: This email address is being protected from spambots. You need JavaScript enabled to view it. — or Facebook message me. I’ll cook or bake your favorite recipe and send it on to Ropers Sports News to be printed.