Creamy Green Chili Mac'n Cheese, Broccoli, New Mexico Spice Chicken

Dinner 3.06.2013: Creamy Green Chili Mac'n Cheese, Broccoli, New Mexico Spice Chicken

Creamy Green Chili Mac'n Cheese, Broccoli, New Mexico Spice Chicken

Pork Chili Verde, Black Beans, Cilantro Rice

Dinner 3.03.2013: Pork Chili Verde, Black Beans, Cilantro Rice

Pork Chili Verde, Black Beans, Cilantro Rice

This is such a simple yet delicious recipe and one of my favorites. Serve with sour cream and salsa.

Pork Chili Verde

• 2+ lb pork roast (buy a little more than 2 lb; trim all the fat; cut into bite size pieces
• olive oil - in a heavy bottom pot brown pork in batches; sprinkle with a little salt and pepper; set aside; pour off excess fat; reuse pot
• kosher salt
• pepper
• 1 medium onion - small dice; sweat onion with a little more olive oil and salt
• kosher salt
• ~ 1/2 tbs cracked cumin - add to onions; depending on your taste use a little more or less
• return pork to pot; turn up heat
• ~ 3+ cups chicken stock - add to pot; and a little more if needed
• 3 4oz cans whole green chili (Ortega) - chop; add to pot (buy whole NOT chopped! chopped usually have all kinds of seeds and stems in them)
• chopped cilantro - add
• chopped jalapeños - if you like it hot
• gently simmer for about 90 mins until pork it tender; add more stock if needed
• kosher salt - adjust seasoning

Black Beans

• 1/2 onion - small dice; in a heavy bottom sauce pan sweat with a little kosher salt
• olive oil
• kosher salt
• 2 16oz cans black beans - rinse beans; add to onions
• 1 medium tomato - diced; add to beans
• water - add enough to barely cover beans
• cilantro - chop; add to beans
• kosher salt
• gently simmer until tender

Cilantro Rice

• add chopped cilantro to rice and cook (water, kosher salt) as per package instructions