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Taste of Mexico, Simplified

Posted by Nate | Filed under Recipes

So, I like to cook, but sometimes keeping it simple is hard to do for me. But every once in awhile I pull out the crock pot and keep it really simple. Add everything in one pot, turn it on and walk away. Watch the US Soccer team today or NASCAR at my home track at NHMS. Sit back and relax. Let the crock do the cookin’. It doesn’t get much simpler than that!

Well, there is one catch, it is best that the meat gets marinated one day in advance. It’s not required but it just makes a better dish. I serve it with some steamed rice and flour tortilla. That’s it. Pull out you favorite hot sauce and you’re in business.

• 3 # Pork shoulder or boneless country ribs.
• 1 tbls. Paprika
• 2 tsp. Chipotle Pepper powder
• 1 tbls. Garlic powder
• 1 Lemon, juiced
• 1 Onion, diced
• 1 Green Pepper, diced
• 2 Anaheim Chili’s diced
• 1 c. Sofrito
• 2 tbls. Red Wine Vinegar
• 1 12 oz. can of Dice Tomatoes
• 2 tbls. Brown Sugar
• Salt and Pepper
• 1/4 c. Cilantro, rough chopped

1. It is best to take the pork, diced into 1 inch cubes, and marinate it with the paprika, garlic powder, chipotle powder and lemon juice for at least 1 hour, but preferably in refrigerator for 24 hour.
2. After is has marinated for at least 1 hour add all remaining ingredients into your crock pot. Place on high for 1 hour than down to low for about 4 hours.
3. Sometimes how well your crock pot retains moisture or how soupy you like it, it may be necessary to thick with a little corn meal. I use corn meal to thicken because it doesn’t make it too heavy, think of it like a very very loose polenta.
4. Like I said I serve it with some rice and flour tortilla and my favorite hot sauce. That’s it! ENJOY!

Tagged : Chili S, Cookin, Corn Meal, Crock Pot, Flour Tortilla, Garlic Powder, Green Pepper, Hot Sauce, Inch Cubes, Lemon Juice, Paprika, Pepper Powder, Polenta, Pork Shoulder, Red Wine Vinegar, Salt And Pepper, Sugar Salt, Taste Of Mexico, Tbls, Us Soccer Team

Comments (2) | June 29th, 2009