I don't really have words for this set of recipes. We were treated to this when we visited John and Remi's. Let me just say it is FAB-U-LOUS!!! I like it bc it is very versitile. I never seem to have all the ingredients so I do a little of this and a little of that and it always comes out delish! It also will feed you for a week, no kidding! One thing you CANNOT do without is the tomatillo dressing. It is just devine. Here you go:
Spicy Black Beans
1 pound dried black beans
5 (10 ½ ounce) cans low-sodium chicken broth
1 cup chopped onion
½ cup chopped green pepper
½ tsp pepper
¼ tsp ground cumin
¼ tsp ground coriander
¼ tsp ground red pepper
2 large cloves garlic, minced
1 bay leaf
½ tsp salt
Sort and wash beans; place beans in a large Dutch oven. Cover with water to depth of 2 inches above beans; let soak overnight. Drain beans. Combine beans, chicken broth, and next 8 ingredients in Dutch oven. Bring to boil. Cover, reduce heat, and simmer 2 hours or until bean are tender. Remove and discard bay leaf. Stir in salt. Spoon 1 cup beans (including liquid) into each of 6 labeled heavy-duty, ziploc plastic bags. Store in refrigerator up to 1 week or in freezer up to 6 months. Yields 6 cups
** The beans I made sort of came from this recipe. I used canned beans, drained them, and added the chicken broth and some of the spices in this recipe. I think I added some lime juice as well
There are 3 different version of meat. I use the pork one. If you really want the beef and chicken just email me and I'll get you the other recipes.
PORK
2 pounds pork (i used pork roast)
3 cans Coke (NOT diet) I just got a 2 liter and poured as needed
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can sliced green chilies
3/4 can enchilada sauce (I use Old El Paso brand, medium spiciness but any will work)
1 c. brown sugar
Put the pork in a heavy duty ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight. Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry) or on low for 8 hours. Remove pork from crock pot and drain any liquid left in the pot. Shred pork. In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little. Put shredded pork and sauce in crockpot and cook on low for 2 hours. That's it!
LIME RICE
in a saucepan, saute:
2 T butter
1 yellow onion, chopped
4 cloves garlic, minced
In a large pot, bring to a boil the following:
6 2/3 cups water
8 t chicken buillion
1/2 bunch cilantro chopped
2 tsp cumin
2 sm cans diced green chilies
1 T lime juice
1/2 t pepper
3 cups of rice
TOMATILLO DRESSING
1 pkg Hidden Valley Buttermilk Ranch Dressing mix
1 C buttermilk
1 C Mayo
1 to 2 tomatillos (blanched)
1/2 to 1 clove garlic, minced
1/2 to 1/3 bunch cilantro, chopped
1/2 t lime juice
1/2 to 1 small jalapeno, seeds removed!
BLEND together…let sit for at least a few hours for best taste ( I let mine sit overnight bc it really is better)
**i never put in the tomatillos or the jalapeno and it still is yummy
**you must use fresh cilantro or it just isn't as good
serve with tortilla's, cheese, pico de gallo, tostido's, lettuce or just pile it up and eat it! Yummo!!!
