Ingredients:

32 ounces chicken broth
4 -5 lbs boneless pork shoulder
1/2 cup chopped fresh cilantro
1 tablespoon cumin
2 bay leaves
1 onion , quartered
Serve With
corn tortillas or flour tortilla
pico de gallo
hot sauce
sour cream
avocado
cheese
lettuce

Preparation:

Cut the pork meat into 2-3 inch chunks and discard big pieces of fat, leave some fat as it adds to the flavor. Chop the cilantro and quarter the onion. In a large pot add the pork, onion, cilantro, cumin and chicken broth; turn to medium-high heat. If necessary, add more chicken broth so that the meat is covered. Bring to a boil, reduce heat to low, cover and simmer for about 3-4 hours or until the meat is very soft and pulls apart easily. Remove the meat and place it in a roasting pan, discarding the onion and broth. Bake for about 20 minutes at 450 degrees, until the meat is brown and crispy. Serve with corn or flour tortillas, Pico de gallo, hot sauce, sour cream, avocado, cheese, lettuce or what ever you like.

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Ingredients:

1 1/2 lbs pork tenderloins
1/2 onion , cut into chunks
3 garlic cloves , minced
2 tablespoons fresh lime juice
1 teaspoon diced jalapeno
1/2 cup loosely packed chopped fresh cilantro
1/2 cup shredded monterey jack cheese
green chile picante sauce
2 tablespoons corn oil

Preparation:

PREHEAT oven to 400°F. CUT tenderloin lengthwise almost in half. Open; lay flat between two pieces of waxed paper. Pound with meat mallet or rolling pin to 1/2-inch thickness. PLACE garlic, onion, cilantro, lime juice and jalapenos in food processor or blender container; cover. Process until coarsely chopped. Process, while slowly adding corn oil, for 10-15 seconds or until mixture is slightly smooth. Spread half of cilantro mixture over tenderloin; top with cheese. Roll up; secure with string. Spread remaining cilantro mixture over top. Place on rack in roasting pan. BAKE for 55-60 minutes or until internal temperature of 170 F is reached. Cool for 5 minutes. Remove string; slice. Serve with picante sauce.

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Ingredients:

6 strips bacon , chopped
2 cloves garlic , chopped
1 lb dried pinto bean
2 medium onions , chopped
4 medium fresh plum tomatoes , chopped
1/2 bunch fresh cilantro , chopped
2 jalapeno peppers , seeded and chopped
salt and pepper
1 medium green pepper , chopped
1 (12 ounce) can beer (chef’s choice)

Preparation:

Rinse and pick over beans. Bring the beans to a boil in a large pot of water and cook over medium heat for 1½ to 2 hours until they tender but still firm. Before the beans are done, fry the bacon in a large skillet until halfway cooked. Add garlic, tomatoes, onions, and green pepper; continue cooking with bacon until the bacon crisp. Add a can of beer to bacon mixture and simmer a few additional minutes, or longer if you like your beans softer. Add chopped cilantro and jalapenos; combine everything in one large pot. Add salt and pepper to taste.

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Ingredients:

1 lb dried pinto bean (do not presoak)
1 (3 lb) boneless pork roast , well trimmed of fat
2 tablespoons cumin seeds
2 tablespoons chili powder
4 cups water
3 garlic cloves , minced
1 teaspoon ground coriander
1/2-1 teaspoon cayenne pepper
5 teaspoons dried oregano
1 (7 ounce) can diced green chilies
1 tablespoon salt
1/2 teaspoon black pepper
24 -36 flour tortillas , warmed
1 (28 ounce) can whole tomatoes , with juice

Condiments
chopped onion
olive
grated cheese
sour cream
guacamole
salsa
chopped lettuce
tomato

Preparation:

Preheat oven to 250°F. Place pork roast in a large Dutch oven. Add remaining ingredients and stir to mix well. Cover and bake in the oven for 7-8 hours or until beans are tender. I usually put it in the night before and cook overnight. Sometimes it takes a bit longer the next day, depending on how cold the ingredients are and how old the beans are. (Check from time to time and add more water if mixture gets too dry). When done, remove the meat from the pan and shred in bite-size pieces. (I find just stirring it well when it is done breaks up the meat sufficiently). Return meat to pan and stir. This should be the consistency of chili. Season to taste. To assemble, place a warm tortilla on a plate, top with Mexicali meat. Top with choices of condiments, fold in edges, and roll loosely. Chef Note: This is a perfect dish for OAMC/Bulk cooking. Freeze meal-sized portions in rigid freezer containers or Ziplock freezer bags. To use, defrost and reheat in microwave or on stovetop.

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Ingredients:

1/4 cup vegetable oil
2 large yellow onions
6 lbs cubed pork stew meat
fresh ground pepper , to taste
1 tablespoon ground cumin
6 cloves garlic , minced
1 tablespoon sea salt
4 fresh jalapeno peppers , seeded and chopped
2 yellow bell peppers , seeded and chopped
4 1/2 quarts chicken broth
8 fresh poblano chiles , seeded and chopped
1 cup cilantro leaf , coarsely chopped
3 lbs fresh tomatillos , husks removed

Preparation:

In a large stock pot over high heat sear the pork in the vegetable oil until browned. Remove the pork from the pot, reserve 3 tablespoons oil in the pan. Saute the chopped onion and garlic seasoned with salt and pepper in the reserved oil until onions are tender. Add the cumin, then stir in pork and chicken stock. Simmer for 1/2 hour. Add in poblanos, jalapenos and bell peppers. Puree the tomatillos and cilantro in a blender, and add them to the pot. Cook for an additional 30 to 45 minutes. Serve with Mexican/Spanish rice and refried beans.

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Ingredients:

3 tablespoons oil
5 -6 center-cut pork loin chops
1 medium green pepper , diced
1 (8 ounce) can tomato sauce
1 medium onion , diced
1 tablespoon vinegar
1 1/2 teaspoons salt
3 -4 tablespoons brown sugar
1 -2 teaspoon Worcestershire sauce

Preparation:

Brown chops in oil in skillet. Transfer to slow cooker. Discard oil. Combine then add remaining ingredients to cooker. Cover. Cook on Low 8-10 hours. Serve over rice.

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Ingredients:

3/4 cup shortening
10 cups water
1 medium onion, quartered
3 1/2 lbs pork shoulder or 3 1/2 lbs pork butt, trimmed of fat and cut up
3 garlic cloves, minced
3 1/2 teaspoons salt
4 cups red chili sauce (see recipe #15301 for red chili sauce)
1 1/2 teaspoons baking powder
6 cups masa harina
50 dried corn husks (about 8 inches long)

Preparation:

In a 5 qt Dutch oven, bring pork, water, onion, garlic and 1 1/2 salt to boil. Simmer covered, about 2 1/2 hours or until meat is very tender. Remove meat from broth and allow both meat and broth to cool. (Chilling the broth will allow you to easily remove the fat if you desire to do so). Shred the meat using 2 forks, discarding fat. Strain the broth and reserve 6 cups. In a large sauce pan, heat the red chili sauce and add meat; simmer, covered for 10 minutes. To make masa beat shortening on medium speed in a large bowl for 1 minute. In a separate bowl, stir together masa harina, baking powder and 2 teaspoons salt. Alternately add masa harina mixture and broth to shortening, beating well after each addition. (Add just enough broth to make a thick, creamy paste). In the mean time, soak corn husks in warm water for at least 20 minutes; rinse to remove any corn silk and drain well. To assemble each tamale, spread 2 tablespoons of the masa mixture on the center of the corn husk (each husk should be 8 inches long and 6 inches wide at the top. If husks are small, overlap 2 small ones to form one. If it is large, tear a strip from the side). Place about 1 tablespoon meat and sauce mixture in the middle of the masa. Fold in sides of husk and fold up the bottom. Place a mound of extra husks or a foil ball in the center of a steamer basket placed in a Dutch oven. Lean the tamales in the basket, open side up. Add water to Dutch oven just below the basket. Bring water to boil and reduce heat. Cover and steam 40 minutes, adding water when necessary. To freeze these for future meals, leave them in the husks and place them in freezer bags. To reheat, thaw and wrap in a wet paper towel and reheat in the microwave for 2 minutes for one or two or re-steam them just until hot.

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Ingredients:

2 tablespoons ground cumin (or to taste)
2 tablespoons cooking oil or 2 tablespoons lard or 2 tablespoons bacon grease
1 large chopped onion (not traditional) (optional)
1 head minced garlic (taste great, but also helps prevent heart burn)
6 tablespoons flour
1 (15 ounce) can tomatoes, drained
3 large tomatillos, husks removed and coarsely chopped (optional)
2 -3 lbs pork roast (pre-diced pork works well for a faster preparation. Just brown with onions)
2 cups diced green chilies (I use Big Jims, roasted, peeled and frozen by the bushel every fall)
2 -4 teaspoons jalapenos (optional)
5 cups water (broth is not traditional, but I like the flavor better) or 5 cups chicken broth (broth is not traditional, but I like the flavor better)
2 tablespoons ground chili powder (or to taste) (optional)
1 teaspoon salt

Preparation:

Simmer roast in a large pan until meat is tender and removes from the bone easily. (You can also use diced pork, or pork cube steaks (cut to bite size pieces), browned in the pot with the onion and garlic before adding the rest of the ingredients). Cool meat enough to handle. Cube cooked pork into bite size pieces. Process 1/2 of the green chilies until smooth. In the same large pan, melt the lard or bacon grease (or heat oil). Add onions and garlic; sauté until tender but not brown. Stir flour into the onion, garlic and fat until flour absorbs the oil or fat. Add broth or water. Cook and stir until mixture comes to boil and is slightly thickened. Add cubed meat, drained tomatoes, chopped tomatillos, all of the green chilies and jalapeños if desired (taste first). Add the spices a little at a time until you get the taste you like, bringing to a simmer before each addition. Simmer for at least 1 hour (longer if you can afford the time), stirring occasionally to prevent it from sticking to the bottom of the pan. If you want more of a stew type chili, add cubed potatoes 20 minutes before serving; serve with warm tortillas. Serve over burritos and garnish with cheese, lettuce, tomatoes and sour cream. Leave pork out for a vegetarian green chili sauce

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Ingredients:

12 eggs, beaten
24 flour tortillas (you can also use whole wheat)
1 lb bulk sausage, cooked (or crumbled links)
2 cups cheddar cheese, shredded
1/2 cup chunky salsa (your choice of heat)

Optional Ingredients
1 tomato, peeled and chopped (optional)
6 potatoes, shredded and fried until cooked through (optional) or 6 hash browns (optional)
jalapeno, slices (optional)
1 green pepper, finely diced (optional)
1 (4 ounce) can chopped green chilies (optional)
1 -2 garlic clove, finely minced (optional)
1 onion, finely diced (optional)
2 green onions, sliced with tops (optional)

Preparation:

Scramble eggs in large skillet until done; stir in cooked sausage and salsa. Warm tortillas in microwave 20-30 seconds or until warm and flexible. Place 1/2 cup egg mixture into tortilla; roll burrito-style. Freeze burritos in single layer on lightly greased cookie sheet. When fully frozen, wrap burritos individually; place wrapped burritos in large zip-top freezer bags; freeze. TO SERVE: Unwrap burritos from foil or plastic wrap that you used for freezing. Wrap in a paper towel. Cook in microwave until heated through (about 2 minutes). Or thaw burritos (remove plastic wrap if used in freezing), wrap burritos in foil, and bake at 350 degrees for ten minutes.

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Ingredients:

6 eggs
4 slices bacon, diced
1 (28 ounce) can stewed plum tomatoes, broken up (drained)
1 1/2 cups Monterey Jack cheese, cubed
2 cloves garlic, minced
1 onion, minced
2 tablespoons chopped fresh green chilies
1/4 cup chopped fresh cilantro
1/2 teaspoon dried oregano
1/2 teaspoon salt

On the side
flour tortillas (warm)
guacamole

Preparation:

In a 10-inch frying pan, cook the bacon until crisp. Remove from the pan using a slotted spoon and drain well. Add the garlic and onion to the bacon drippings in the pan; cook until the onion is soft. Stir in the chilies, tomatoes, oregano and salt. Bring to a boil, stirring constantly. Continue boiling for about 15 minutes (until the sauce thickens). Reduce the heat to low.

Crack the eggs and slowly slip into the sauce, one at a time. Sprinkle the bacon and cheese over the top. Cover and simmer for about 5-6 minutes (until the eggs are set). Sprinkle with the cilantro. Serve with warmed flour tortillas and guacamole on the side of the plate, if desired.

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