Pork Carnitas

Original recipe makes 12 servings

1/4 cup vegetable oil
4 pounds pork shoulder, cut into a few large pieces
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3 tablespoons kosher salt
1 onion, chopped
2 cloves garlic, crushed
3 tbsp lime juice
1 tbsp chili powder
1/2 tsp dried oregano
1/2 tsp ground cumin
The original recipe calls for- 4 (14.5 ounce) cans chicken broth, I just used better than Bouillon.
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Preheat your oven to 400 degrees

grab a large dutch oven and place it on a large burner and heat burner to high heat, and add the veggie oil to the pan.
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Season the pork with salt
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Then place the pork in the pan,
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brown on all sides, (takes about 10-12 minutes)
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Add the onion,
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garlic,
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lime juice,
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chili powder,
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oregano, and cumin.
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Pour in the water for the chicken Bouillon and then add amount of Bouillon it calls for on the jar, and bring to a boil.
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Lower the heat to medium-low, cover pot with lid, and continue to simmer until pork is very tender, about 2 1/2-3 hours.
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Transfer the pork shoulder to a large baking sheet, reserving the liquid.
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Drizzle with a small amount of the reserved cooking liquid and lightly season with salt.
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Place pork back in the oven and bake until browned, about 30 minutes. Drizzle more of the cooking liquid on the meat every 10 minutes, and then shred the meat as it browns.
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I had Normy stop at Santiago’s on his way home to get some green Chile, to go with our Carnitas. THE BEST Green chili ever!
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I served my Carnitas with flour tortillas, sour cream, cheese and homemade pico de gallo and green Chile
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Recipe

  • Original recipe makes 12 servings
  • 1/4 cup vegetable oil
  • 4 pounds pork shoulder, cut into a few large pieces
  • 3 tablespoons kosher salt
  • 1 onion, chopped
  • 1 clove garlic, crushed
  • 3 tbsp lime juice
  • 1 tbsp chili powder
  • 1/2 tsp dried oregano
  • 1/2 tsp ground cumin
  • The original recipe calls for- 4 (14.5 ounce) cans chicken broth, I just used better than Bouillon.
  • Preheat your oven to 400 degrees
  • grab a large dutch oven and place it on a large burner and heat burner to high heat, and add the veggie oil to the pan.
  • Season the pork with salt
  • Then place the pork in the pan,
  • brown on all sides, (takes about 10-12 minutes)
  • Add the onion, garlic, lime juice, chili powder, oregano, and cumin.
  • Pour in the water for the chicken Bouillon and then add amount of Bouillon it calls for on the jar, and bring to a boil.
  • Lower the heat to medium-low, cover pot with lid, and continue to simmer until pork is very tender, about 2 1/2-3 hours.
  • Transfer the pork shoulder to a large baking sheet, reserving the liquid.
  • Drizzle with a small amount of the reserved cooking liquid and lightly season with salt.
  • Place pork back in the oven and bake until browned, about 30 minutes. Drizzle more of the cooking liquid on the meat every 10 minutes, and then shred the meat as it browns.
  • I served my Carnitas with flour tortillas, sour cream, cheese and homemade pico de gallo and green Chile

Normy cooks Picadillo

Normy’s Titi (Aunt) Michelle made this one time when she came to visit us in Denver and we LOVED it. So Normy made it for me, and now it’s one of our go to dishes!

So Normy got the recipe from here

1 yellow onion, chopped
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1 green pepper, seeded and chopped
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1 tablespoon olive oil for sauteing
4 cloves garlic, minced
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about 1 1/2 pounds extra lean ground beef (we used a little less than 1 1/2 pounds)
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6 roma tomatoes, washed, boiled, peeled, chopped

Normy starts by washing the tomatoes
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then he gets a pot of water to boil
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then he marks an X in the bottom of the tomato (makes it easier to peal later on)
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then he drops the tomatoes in the boiling water and boils them for about 5-7 minutes (or until you see the skin start to break and peal away from the tomato)
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while they boil, he gets an ice bath ready, so when he removes the tomatoes from the boiling water and drops them in the ice bath, they stop cooking immediately. It also makes it easier to handle the tomatoes when he peals the skins off.
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Then he drains the tomatoes and peals the skin off
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then he cores them and chops them, into bite size chunks
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1 teaspoon ground cumin
1/4 teaspoon cinnamon
1 teaspoon oregano
1/2 cup green olives, chopped
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1/3 cup raisins
1/2 teaspoon salt and black pepper, to taste
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add about 1 tablespoon of oil to a large pan and heat to medium high heat
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Sauté onion and green pepper in olive oil.
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Sauté about 5-7 minutes, until the onions are translucent
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season with salt and pepper, to taste
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then add the garlic, and stir in and saute for about 30 seconds
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then add the meat
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break up the meat and cook with the onion, peppers and garlic. Browning the meat and breaking it up as it cooks
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season with salt and pepper, to taste
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cook everything together, stirring constantly until meat is browned and you no longer see pink
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Add the cumin,
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cinnamon,
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and oregano.
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Stir everything together, then add tomatoes
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stir in tomatoes
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Reduce heat to low, cover and simmer for about 15 minutes.
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Add olives
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and raisins
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and simmer 5 minutes longer.
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Season with Salt and pepper to taste.

Serve hot over white rice
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Recipe

  • 1 yellow onion, chopped
  • 1 green pepper, seeded and chopped
  • 1 tablespoon olive oil for sauteing
  • 4 cloves garlic, minced
  • about 1 1/2 pounds extra lean ground beef (we used a little less than 1 1/2 pounds)
  • 6 roma tomatoes, washed, boiled, peeled, chopped
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cinnamon
  • 1 teaspoon oregano
  • 1/2 cup green olives, chopped
  • 1/3 cup raisins
  • 1/2 teaspoon salt and black pepper, to taste
  • Normy starts by washing the tomatoes
  • then he gets a pot of water to boil
  • then he marks an X in the bottom of the tomato (makes it easier to peal later on)
  • then he drops the tomatoes in the boiling water and boils them for about 5-7 minutes (or until you see the skin start to break and peal away from the tomato)
  • while they boil, he gets an ice bath ready, so when he removes the tomatoes from the boiling water and drops them in the ice bath, they stop cooking immediately. It also makes it easier to handle the tomatoes when he peals the skins off.
  • Then he drains the tomatoes and peals the skin off
  • then he cores them and chops them, into bite size chunks
  • add about 1 tablespoon of oil to a large pan and heat to medium high heat
  • Sauté onion and green pepper in olive oil.
  • Sauté about 5-7 minutes, until the onions are translucent
  • season with salt and pepper, to taste
  • then add the garlic, and stir in and saute for about 30 seconds
  • then add the meat
  • break up the meat and cook with the onion, peppers and garlic. Browning the meat and breaking it up as it cooks
  • season with salt and pepper, to taste
  • cook everything together, stirring constantly until meat is browned and you no longer see pink
  • Add the cumin,
  • cinnamon,
  • and oregano.
  • Stir everything together, then add tomatoes
  • stir in tomatoes
  • Reduce heat to low, cover and simmer for about 15 minutes.
  • Add olives
  • and raisins
  • and simmer 5 minutes longer.
  • Season with Salt and pepper to taste.
  • Serve hot over white rice

Homemade Salsa

I LOVE Salsa! LOVE! Homemade of course! Not that jarred crap! lol So I wanted to make a fresh yummy salsa so this is what I came up with…

1 1/2 pounds of roma tomatoes
cumin, to taste
cayenne pepper, to taste (or if you can’t handle the spice, don’t add it)
Chili powder, taste
Kosher salt, To taste
Freshly ground black pepper, to taste
Cilantro
One large yellow onion, small dice
4 limes, juiced
4 jalapenos, seeded or not, depending how spicy you like your salsa
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So grab a big ol pot and fill it with water,
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place on a large burner and heat to high heat, get that baby boiling

While the pot of water boils wash and core your tomatoes
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and then cut and X in the bottom
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(this will help to peel them after you boil them)

once the water comes to a boil add the cored tomatoes
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Boil them for about 7-10 minutes and while they boil grab a medium sized bowl and fill it with ice and then water
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to make an ice bath and set next to the boiling tomatoes on the counter.

throw the jalapenos in with the tomatoes as well,
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then after about 10 minutes, or you see the skin on the tomatoes has started to peel away from the tomato, pull the tomatoes out with a slotted spoon,
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and place tomatoes and jalapenos in the ice bath,
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this stops them from continuing to cook, and easier to handle sooner when you go and chop them up

Start by peeling the skin off the tomatoes, you can start by pulling it off with a knife on the bottom where you made the X
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Peel all the tomatoes, and place them on a cutting board.
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Cut the tops and bottoms off the jalapenos and cut them in half,
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then cut the tomatoes in half and chop them up. You can remove the seeds if you would like, but I like the seeds, so I just keep them
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Then add the tomatoes to a medium bowl,
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then dice the jalapeno’s up,
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or you can deseed them before. I left the seeds in, so chop them up in a smallish dice, add the jalapenos to the tomatoes
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Then chop up the onion in a smallish dice as well,
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add to tomatoes and Jalapeno
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Then I decided to add some garlic, so smash and peel 4-5 garlic cloves,
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mince the garlic up
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add to bowl,
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then zest one lime
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into bowl
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and then juice all 4 limes into bowl
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then wash and dry cilantro and remove stems and chop cilantro up finely,
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add to the bowl as well
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then add all the seasonings. I started with 1 tsp salt, 1/2 tsp pepper, 1 tbsp cumin, 1 tsp cayenne pepper, 1 tbsp Chili powder and then tasted it and you can adjust to your taste, and leave it as is.
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stir everything together, really well, taste and adjust seasoning if you need too.
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I used some of salsa for scrabbled eggs that I made for breakfast
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I also used it for tacos
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Recipe

  • 1 1/2 pounds of roma tomatoes
  • cumin, to taste
  • cayenne pepper, to taste (or if you can’t handle the spice, don’t add it)
  • Chili powder, taste
  • Kosher salt, To taste
  • Freshly ground black pepper, to taste
  • Cilantro
  • One large yellow onion, small dice
  • 4 limes, juiced
  • 4 jalapenos, seeded or not, depending how spicy you like your salsa
  • So grab a big ol pot and fill it with water, place on a large burner and heat to high heat, get that baby boiling
  • While the pot of water boils wash and core your tomatoes and then cut and X in the bottom (this will help to peel them after you boil them)
  • once the water comes to a boil add the cored tomatoes
  • Boil them for about 7-10 minutes and while they boil grab a medium sized bowl and fill it with ice and then water to make an ice bath and set next to the boiling tomatoes on the counter.
  • throw the jalapenos in with the tomatoes as well, then after about 10 minutes, or you see the skin on the tomatoes has started to peel away from the tomato, pull the tomatoes out with a slotted spoon, and place tomatoes and jalapenos in the ice bath, this stops them from continuing to cook, and easier to handle sooner when you go and chop them up
  • Start by peeling the skin off the tomatoes, you can start by pulling it off with a knife on the bottom where you made the X
  • Peel all the tomatoes, and place them on a cutting board. Cut the tops and bottoms off the jalapenos and cut them in half, then cut the tomatoes in half and chop them up. You can remove the seeds if you would like, but I like the seeds, so I just keep them
  • Then add the tomatoes to a medium bowl, then dice the jalapeno’s up, or you can deseed them before. I left the seeds in, so chop them up in a smallish dice, add the jalapenos to the tomatoes
  • Then chop up the onion in a smallish dice as well, add to tomatoes and Jalapeno
  • Then I decided to add some garlic, so smash and peel 4-5 garlic cloves, mince the garlic up
  • add to bowl, then zest one lime into bowl and then juice all 4 limes into bowl
  • then wash and dry cilantro and remove stems and chop cilantro up finely, add to the bowl as well
  • then add all the seasonings. I started with 1 tsp salt, 1/2 tsp pepper, 1 tbsp cumin, 1 tsp cayenne pepper, 1 tbsp Chili powder and then tasted it and you can adjust to your taste, and leave it as is.
  • stir everything together, really well, taste and adjust seasoning if you need too.

 

Pork Green Chile – Normy Cooks

Normy loves him some green Chile. We got some hatch green chilies from our friends Allan Karen (thanks guys) so Normy wanted to make some Green Chile. So here you go. Normy cooks…

When Normy cooks and I want (of course) to take pictures and its difficult for me as he has no desire to go slow so that I can get pictures. And when I do ask him to slow down or wait hold it, he gets very impatient. He always tells me Dear god woman, just let me cook here!

So first grab a pot and fill it with water and place it on a burner and turn to high heat, salt the water as well

So grab a yellow onion and chop it up
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then grab 3 tomatoes
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put and x in the bottom of the tomato with a knife, helps for peeling them later
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then grab 10 tomatillos
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peel the outer husk/skin off the tomatillo
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Ha! I taught him that
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then grab a bag of green chilies, I think there are like 8-10 chilies in one bag. Normy of course chose hot, because he loves spicy!

Peel the skin off the chilies
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always a fun job
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once the water is boiling add the tomatoes in
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and add in the tomatillos as well
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get a medium bowl and add cold water and ice to make an ice bath
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boil the tomatoes for about 10-15 minutes or until you see the skin start to peel away
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add the tomatoes to the ice bath to stop them from continuing to cook
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then peel the rest of the skin off the tomatoes
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then add the tomitillos to the ice bath
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Then chop the tomatoes, into medium chunks
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then chop the tomatoillas as well, into medium chunks
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set tomatoes and tomatillos aside
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then grab the green chiles that you cleaned the outer skin off and chop the chiles into medium chunks
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Normy used diced pork for his Chile

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two packages (one package 1.46 and the other 1.47 pounds)
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Grab a big pot and heat to medium high heat and add a little bit of vegetable or canola oil
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while you wait for the pan to get nice and hot and oil is smoking season the pork with salt and pepper
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add a single layer of diced pork to the hot pan
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and brown a little all over, 5-7 minutes
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once the pork is cooked, add it to a bowl
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then cook more pork, in a single layer, don’t overcrowd the pork
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chef Normy
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cook all the pork, in batches, then set aside once its all cooked
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turn the heat down to medium heat and add the chopped onions
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cook onions 7-10 minutes or until translucent, stirring occasionally
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while onions cook, mince up 2-3 garlic cloves
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add the minced garlic to the onions
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saute for about a minute, until you smell the garlic, stir garlic in with onions

then add in the green chilies
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stir everything together
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then add in the tomatoes and tomatillas
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stir together
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Normy added a spice that he got from the farmers market last year with the green chilies for green Chile, I have no idea whats in it, all I know is its got some kick to it and tastes great. So Normy added a tablespoon of that to the pan
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add a teaspoon of cumin
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stir everything together
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and in the pork
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add in some chicken broth (2 cups)
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add more if you need too, Normy did 2 more cups, so a total  of 4
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stir everything together
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simmer Chile for 2 hours or longer, uncovered, stirring occasionally
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serve nice and hot
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serve with sour cream and flour tortillas

Recipe

1 medium yellow onion, chopped
3 tomatoes, put an X in the bottom of each tomato
10 tomatillos, husks removed
1 bag/8-10 Hot green chilies with skins removed
So first grab a pot and fill it with water and place it on a burner and turn burner to high heat
then grab a bag of green chilies,
once the water is boiling add the tomatoes in
add in the tomatillos as well
get a medium bowl and add cold water and ice to make an ice bath
boil the tomatoes for about 10-15 minutes or until you see the skin start to peel away
add the tomatoes to the ice bath to stop them from continuing to cook
then peel the rest of the skin off the tomatoes
then add the tomitillos to the ice bath
Then chop the tomatoes, into medium chunks
then chop the tomatoillas as well, into medium chunks
set tomatoes and tomatillos aside
then grab the green chilies that you cleaned the outer skin off and chop the chilies into medium chunks
Normy used diced pork for his Chile
two packages (one package 1.46 and the other 1.47 pounds)
Grab a big pot and heat to medium high heat and add a little bit of vegetable or canola oil
while you wait for the pan to get nice and hot and oil is smoking season the pork with salt and pepper
add a single layer of diced pork to the hot pan
and brown a little all over, 5-7 minutes
once the pork is cooked, add it to a bowl
then cook more pork, in a single layer, don’t overcrowd the pork
cook all the pork, in batches, then set aside once its all cooked
turn the heat down to medium heat and add the chopped onions
cook onions 7-10 minutes or until translucent, stirring occasionally
while onions cook, mince up 2-3 garlic cloves
add the minced garlic to the onions
saute for about a minute, until you smell the garlic, stir garlic in with onions
then add in the green chilies
stir everything together
then add in the tomatoes and tomatillas
stir together
Normy added a spice that he got from the farmers market last year with the green chilies for green chile, I have no idea whats in it, all I know is its got some kick to it and tastes great. So normy added a tablespoon of that to the pan
add a teaspoon of cumin
stir everything together
and in the pork
add in some chicken broth (2 cups)
add more if you need too, normy did 2 more cups, so a total of 4
stir everything together
simmer Chile for 2 hours or longer, uncovered, stirring occasionally
serve nice and hot
serve with sour cream and flour tortillas

Enchilada Rice

Got the recipe from here

1 cup uncooked rice
1 pound lean ground beef
1 yellow onion, chopped
1 red bell peppers, chopped
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 cup plain Greek yogurt
1 28 oz can of green Chile enchilada sauce
1 cup shredded extra sharp cheddar cheese, divided
1 can sliced black olives
1 cup canned black beans, rinsed
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1/2 cup sliced green onions
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Cook rice according to package.

While rice is cooking, brown beef in a large pan
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Once the beef is brown and ground up add onions and bell pepper, cook for another 7-10 minutes
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While onions and bell pepper are cooking stir together Greek yogurt, enchilada sauce,
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1/2 cup shredded cheese,
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black olives
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and black beans.
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When beef is completely browned, add chili powder and cumin
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and stir and cook for a couple of minutes.

Stir in enchilada sauce mixture
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and cooked rice
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and stir and cook until warmed through.
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Season to taste with salt.

Top mixture with remaining 1/2 cup cheddar. Cover skillet and heat until cheese has melted, about 1 minute. Top with green onions and serve.
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Recipe

  • 1 cup uncooked rice
  • 1 pound lean ground beef
  • 1 yellow onion, chopped
  • 1 red bell peppers, chopped
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/4 cup plain Greek yogurt
  • 1 28 oz can of green Chile enchilada sauce
  • 1 cup shredded extra sharp cheddar cheese, divided
  • 1 can sliced black olives
  • 1 cup canned black beans, rinsed
  • 1/2 cup sliced green onions
  • Cook rice according to package.
  • While rice is cooking, brown beef in a large pan
  • Once the beef is brown and ground up add onions and bell pepper, cook for another 7-10 minutes
  • While onions and bell pepper are cooking stir together Greek yogurt, enchilada sauce,
  • 1/2 cup shredded cheese, black olives and black beans.
  • When beef is completely browned, add chili powder and cumin and stir and cook for a couple of minutes.
  • Stir in enchilada sauce mixture and cooked rice and stir and cook until warmed through.
  • Season to taste with salt.
  • Top mixture with remaining 1/2 cup cheddar. Cover skillet and heat until cheese has melted, about 1 minute. Top with green onions and serve.

Carnitas

Got the Recipe from here

3 pounds bone-in pork roast (butt or shoulder) (I used 6.68 pound pork shoulder butt)
water
2 large yellow onion, sliced
2 cloves garlic, peeled & smashed
1 Tbsp dried oregano
1 Tbsp ground cumin
garlic powder & salt to taste
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For serving:
flour tortillas
Condiments: salsa, sour cream, guacamole, tomato, cheese

In the AM, place the pork in the crock pot
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and cover mostly with water. Add the onions,
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garlic, oregano,
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and cumin
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into the water and around pork. Turn crock pot on HIGH, Since my Pork was twice the size of what the recipe calls for I cooked mine for about 12 hours on high. The meat was tender and fell off the bone after 12 hours.
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Just before serving, remove meat from crock pot and place on a sheet pan. Meat should literally fall off the bone.
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Reserve some of the onions and discard water. Sprinkle the meat with garlic powder. Broil meat, fatty side up, for 5 more minutes so the meat is crispy on the outside. Watch so that it does not burn.

Remove from the broiler. Shred meat with two forks,
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discarding any fat that remains. Place in casserole dish and add reserved onions. Keep warm until ready to serve.

When ready to serve, place meat, tortillas and all condiments in bowls that can be self-served, either buffet style.
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Recipe

3 pounds bone-in pork roast (butt or shoulder) (I used 6.68 pound pork shoulder butt)
water
2 large yellow onion, sliced
2 cloves garlic, peeled & smashed
1 Tbsp dried oregano
1 Tbsp ground cumin
garlic powder & salt to taste

For serving:
flour tortillas
Condiments: salsa, sour cream, guacamole, tomato, cheese

In the AM, place the pork in the crock pot
and cover mostly with water. Add the onions, garlic, oregano, and cumin into the water and around pork. Turn crock pot on HIGH, Since my Pork was twice the size of what the recipe calls for I cooked mine for about 12 hours on high. The meat was tender and fell off the bone after 12 hours.
Just before serving, remove meat from crock pot and place on a sheet pan. Meat should literally fall off the bone.
Reserve some of the onions and discard water. Sprinkle the meat with garlic powder. Broil meat, fatty side up, for 5 more minutes so the meat is crispy on the outside. Watch so that it does not burn.
Remove from the broiler. Shred meat with two forks, discarding any fat that remains. Place in casserole dish and add reserved onions. Keep warm until ready to serve.
When ready to serve, place meat, tortillas and all condiments in bowls that can be self-served, either buffet style.

The Pioneer Woman’s Chili

So I used this recipe, but changed some things to make it my own…

2 pounds Ground Chuck
1 yellow onion, chopped (not in my picture below, but I added it)
3 cloves Garlic, Minced
1 can (29 Ounce) Tomato Sauce
2 cans (10 Ounce) Ro-tel (diced Tomatoes And Chilies) (I did 1 can hot, 1 can original)
1/2 teaspoon Salt
1 teaspoon Ground Oregano
1 Tablespoon Ground Cumin
2 Tablespoons Chili Powder (more To Taste)
1 can (14-ounce) Kidney Beans, Drained And Rinsed
1 can (14-ounce) Pinto Beans, Drained And Rinsed
1/4 cup Regular Corn Meal
1/2 cup Warm Water
Grated Extra Sharp Cheddar Cheese
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Brown ground chuck and add onions in a pot over medium high heat. Cook the onions with the meat until meat is browned
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Then add the garlic and stir in and cook for a few more minutes
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Add tomato sauce,
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Rotel,
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salt, oregano,
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cumin,
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and chili powder.
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Cover and reduce heat to low.
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Simmer for 30 minutes.

Add drained and rinsed beans.
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Stir to combine, then cover and simmer for another 20 minutes.

Mix corn meal with water,
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then add to the chili.
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Stir to combine and simmer for a final 10 to 15 minutes.
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Serve up in a bowl with cheese, and diced onion if using.
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Recipe:

  • 2 pounds Ground Chuck
  • 1 yellow onion, chopped
  • 3 cloves Garlic, Minced
  • 1 can (29 Ounce) Tomato Sauce
  • 2 cans (10 Ounce) Ro-tel (diced Tomatoes And Chilies) (I did 1 can hot, 1 can original)
  • 1/2 teaspoon Salt
  • 1 teaspoon Ground Oregano
  • 1 Tablespoon Ground Cumin
  • 2 Tablespoons Chili Powder (more To Taste)
  • 1 can (14-ounce) Kidney Beans, Drained And Rinsed
  • 1 can (14-ounce) Pinto Beans, Drained And Rinsed
  • 1/4 cup Regular Corn Meal
  • 1/2 cup Warm Water
  • Grated Extra Sharp Cheddar Cheese
  • Brown ground chuck and add onions in a pot over medium high heat. Cook the onions with the meat until meat is browned
  • Then add the garlic and stir in and cook for a few more minutes.
  • Add tomato sauce, Rotel, salt, oregano, cumin, and chili powder.
  • Cover and reduce heat to low.
  • Simmer for 30 minutes.
  • Add drained and rinsed beans.
  • Stir to combine, then cover and simmer for another 20 minutes.
  • Mix corn meal with water, then add to the chili.
  • Stir to combine and simmer for a final 10 to 15 minutes.
  • Serve up in a bowl with cheese, and diced onion if using