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)

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