Friday, November 12, 2010

Cafe Rio Pork

From:Patty Mickelsen
3 lb. pork
3 1/2 c. water
1 2/3 c. coke
5/8 c. sugar
1 fresh clove, minced
3/4 oz. chicken base (boullion)
1/2 pkg. taco seasoning
1 onion, minced
1 carrot, chopped
1 sm serrano chile
1 sm. guajilo chile
Cut pork into 1 lb. pieces. Place meat in stock pot with ingredients. Simmer pork on low in crock pot overnight or for 8 hours, until meat pulls apart easily.
Shred pork and add 1 1/2 c. sugar, 3 c. red chile sauce, 2 c. pork stock (cold). Heat to serve
Cilantro Ranch Dressing
• 1 package of Hidden Valley ® ranch dressing. (prepare according to directions)
• 3 Tbsp of prepared salsa Verde)
• cilantro (1/4 bunch)
• 2 cloves of garlic
• 1/4 cup lime juice
• 1/8 tsp Tabasco
Clean and rinse cilantro and remove large stems. Pour prepared ranch dressing in a blender, and add cilantro leaves, salsa Verde, garlic, lime juice and Tabasco. Blend until cilantro is finely chopped. Refrigerate for at least 2 hours, or until dressing has thickened.

Serve with lettuce,rice, and beans in a salad or in a flour tortilla.

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