Chili Verde Salsa
A great salsa to serve with chips, tacos, burritos, eggs, and pretty much anything you can think of. The hardest part of this is taking the skin off of the peppers. Sometimes I am very diligent and I make sure to get it all off, other times I have been in a rush and some of it has stayed on. So if you have troubles with it, don’t worry about it; just try to get most of it off.
Another trick to this is to reserve the seeds from the Jalapeños. You can add them in for more heat after you puree everything together.
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Amy’s Slow-Roasted Pork Carnitas
Pork shoulder or butt is a must have item in your freezer. This roast can be turned into so many wonderful things. Slow cook it for hours, tear it apart with two forks and get creative. Depending on how much or little you season it you could use it for a wide variety of meals.
I found this recipe on Rick Bayless site and I really wanted to use his recipe because it did not call for much seasoning. I figured I could use some of the left over pork in empanadas or make some bbq pork sandwiches. But alas I bought a whole pork roast with a bone in it and I could not cut it up as he suggested. So I got creative and decided to slow cook the whole think in some simple spice and a fresh onion. Results were so good we decided to make this again for my younger brother and his family. They loved it so much!
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