SATURDAYS SLOW COOKER SENSATIONAL: CHIPOTLE PULLED PORK From Tonya Hanshaw - The Pines Christian Church 1 (3#) Boneless Pork Loin Roast - Cut into 2 pieces and placed in slow cooker. Add: 1/2 tsp. salt 2 (4 oz.) cans diced green chilies 3 tsp. minced garlic 1/4 cup chipotle sauce 1/2 cup water Cook on low for 7 hours. Remove from slow cooker. Using two forks shred pork. Return to slow cooker & allow to sit int broth for 15 minutes. Serve over Limed Rice w/ beans, shredded cheese, guacamole, sour cream, salsa &/or corn salsa. Limed Rice From Tonya Hanshaw - The Pines Christian Church 3 tbsp. butter 2 tbsp. fresh cilantro, chopped 2 cups white basmati rice 6 cups water 1-1/2 tsp. salt 3 limes, juiced, or 4 tbsp. lime juice In a large heavy bottom pan, melt butter over low heat stirring occasionally until melted. Add rice & lime juice. Stir for 1 minute. Add water & salt. Bring to a full rolling boil. At boiling point, cover & turn down heat until rice is tender & the water is absorbed, about 25 minutes. Add cilantro & fluff w/ fork. Corn Salsa From Peggy Johnson - Millwood Church of Christ 2 cups frozen corn, thawed 1/4 cup fresh cilantro, chopped 1 fresh jalapeno pepper, chopped fine 2 sliced green onion tops 1/2 tsp. salt 1 tbsp. lime juice 2 tbsp. red or yellow sweet pepper, chopped fine 1-1/2 tsp. red onion, chopped fine 1-1/2 tsp. olive oil 1 Roma tomato, chopped fine Combine all ingredients. Refrigerate for 2 hours before serving. Serve w/ Chipotle Pork & Limed Rice or w/ Tortilla chips. For mild salsa, remove all pith & seeds from jalapeno pepper & discard. For spicy salsa, save some jalapeno seeds & add about 1/4 tsp. seeds to mixture. Makes about 3 cups.
Posted on: Sat, 27 Dec 2014 18:55:54 +0000
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