Chili Verde

Chili verde is one of those dishes that seems so mysterious and dark when encountered on a taqueria menu. You know what I'm talking about: you go into Tequila's thinking you'll get a taco or something, and for one second, your eye strays over to The Dark Side of the Menu, where all the scary dishes go.

That's where you'll find shrimp cocktails, chile relleno, even cabeza or something crazier. And for one second, you consider what it would be like to be so fearless, so daring, to order something from The Dark Side of the Menu. Then you wuss out and order a bean-and-cheese burrito with extra sour cream.

But don't fear, because this is California, and mexican cuisine is everywhere. Take this recipe, for example: I never, in a million years, would order this at a taqueria. And that's wrong of me, because this is a spicy, tasty, easy dish. You serve it with with some fresh pico de gallo, or even some guacamole with cumin in it, and you got yourself a feast worthy of any fiesta. (DW)

This is probably one of the easiest recipes to make, it only requires two ingredients, and it is so good. You can serve it on corn tortillas or over rice. I prefer the latter, but my husband likes the corn tortillas.

1.5 lb pork, cut into 2" pieces
2- 7oz can Herdez salsa verde (or any brand of salsa verde you like)

Put pork and salsa verde in a 3-quart Crock-Pot. Cook on low for 8-10 hours, or high for 4-5 hours. Once cooked, remove pork from the Crock-Pot, shred the pork with a fork, and return shredded pork back to the Crock-Pot.

Serve with corn tortillas or rice. (AW)

Spicy Refried Beans

Spicy foods might intimidate you. Lord knows, they intimidate me. I have numerous instances seared into my memory - taking a bite of a pepper I misjudged to be mild, or ordering a dish at a Mexican restaurant that had too much heat to it.

Almost all of those times, I was out of reach of a glass of water or anything to quench the fire eradicating my taste buds. I don't always plan these things out well.

But don't let this dish intimidate you, because it demonstrates an important point - that "spicy" doesn't always have to mean "painful". It can mean "delicious". And that's what these are - De-Fricking-Licious. (DW)

One of my favorite things to do in the kitchen is make food that you normally buy in a jar or can at the grocery store, and, instead, make it from scratch. By making it yourself, you have control over what ingredients you put in your recipe, the quality of the ingredients you use, and the amount of sodium that goes into your food.

Refried beans are a food that we eat quite frequently using the canned form, but this recipe just might make canned refried beans a thing of the past in the Walker household. When I set out to make this recipe, I was just planning on following the recipe I got off of Real Mom's Kitchen website, but I just got a little carried away with adding ingredients we had in our refrigerator. The result was spicy and flavorful. If you don't want them spicy, just leave out the chipotle and jalepenos.

3 cups of dry pinto beans, rinsed
1 yellow onion, chopped
9 cups of water (I actually used 3 cups chicken stock, and 6 cups of water)
5 teaspoons salt
1 teaspoon black pepper
2 teaspoons garlic powder
1/2 teaspoon cumin
1 teaspoon The Art of Chipotle Gourmet Paste (optional)
1/4 cup pickled jalepeno peppers, finely chopped (optional)

Put all ingredients in a 5-quart Crock-Pot. Cook on high for 7-8 hours, until beans are tender. Drain the beans, reserving the excess water (you will use the excess water to thin out the beans after you mash them). Using a potato masher, mash the beans, adding a little bit of your reserve water at a time, until a desired consistency is reached. Serve warm. (AW)

Slow-Cooked Pulled Pork Sandwiches

This dish might be one of my favorite things in the world. If I’m ranking my favorite things in the world, it goes something like this: mid-90’s hip-hop, reruns of “The Cosby Show”, this recipe, and then maybe Hardy Boys books.

It’s not hard, either, OK, people? Quit acting like pulled pork is a hard dish because it’s not. (At least, I’m assuming it’s not; I’ve never heard Amy complain about making this dish. This is what I am basing my assumption on.)

Also, dipping things in ranch may be kind of grade-schoolish, but I don’t care, y’all. DIP THESE SANDWICHES IN RANCH OR YOU’RE A CHUMP. (DW)

1 tablespoon olive oil
3 1/2-4 lbs boneless pork shoulder roast, tied
1 can (10 oz) Campbell's Cream of Mushroom Soup
1 oz package Lipton's Onion Soup Mix
1 cup ketchup
1/4 cup apple cider vinegar
3 tablespoons packed brown sugar

Heat oil in 10-inch skillet over medium-high heat. Add pork and cook until well browned on all sides.

In a separate bowl, combine soup, onion soup mix, ketchup, apple cider vinegar, and brown sugar. Pour mixture into a 5-quart Crock-Pot. Add pork and turn to coat on all sides.

Cover and cook on low for 8 hours, or until pork is fork-tender. Remove pork from Crock-Pot and place on a cutting board. Using two forks, shred pork, and return to Crock-Pot. Serve on rolls. (AW)

This recipe was adapted from a Campbell's Pulled Pork Recipe

Chipotle Beef with Potatoes

Let me tell you about Crock-Pots, all right? Crock-Pots are BOSS. They make your house smell amazing, and they’re really not a lot of work, both pre- and post-meal. If I hear anyone ever talk bad about it, I’m going to fight them. In front of everyone.

This is one of those meals that if Amy tells me is on the docket, I get excited and kind of giddy. Crock-Pot meals have been a staple of our Saturday nights. You see, I work most Saturday nights, and Amy is often with me as well (I’m an airline pilot; she’s a stewardess), and there is, seriously, nothing better than putting my key in the front door, stepping into my house after a long night of forgetting lyrics, and immediately smelling something like this recipe.

The things that makes this dish so phenomenal isn’t just the combination beef and potatoes; although that alone will rock your face off. It’s the plethora of things you can have it, which, when I think about it, is what I love about most Mexican or Mexican-themed dishes. You got cheese, you got sour cream, you got avocado, maybe some green onions. You can improve, too – like throw in some lettuce or cilantro on top. I don’t care what you do – it’s your dinner.

This dish is messy, too, but it just doesn’t matter. Go nuts, people. I would get some good tortilla chips to go with this, because that’s what’s going to make it a party. (DW)

3-4 lbs. chuck roast, fat trimmed
1 lb. baby red potatoes
1 can (10 oz) diced tomatoes, undrained
1 can (6 oz) tomato paste
1 can (4 oz) mild green chilies
1 onion, chopped
2 teaspoons The Art of Chipotle Gourmet Paste*
1 teaspoon cumin
1 teaspoon chili powder

Cut chuck roast into 1 inch cubes. Mix all ingredients in a 5-quart Crock-Pot. Cook on low for 8-10 hours.



Serve with flour tortillas, avocado, tomatoes, cilantro, lettuce, cheese, and sour cream.








*The only store in the Livermore area that I have found the Art of Chipotle Gourmet Paste at is Nob Hill/Raleys. (AW)