Remember the pork loin from Winco?
Part one was yummy grilled pork steaks.
Part two will be chili verde. Make no mistake, I am well aware that this is not even close to an authentic recipe. It is a fast, easy, yummy dinner though and that’s what counts in the end, right? You know how you throw a coupla chicken breasts in the crock pot with some salsa, cook on low, shred and then call it chicken taco night? This is the pork version of that, sorta.
I cubed up the second half of the pork roast and bagged them until I was ready to use them.
I drained and rinsed them, sprayed the crock pot with cooking spray, and added a little jarred salsa verde to the bottom of the pot. Tipped the cubes in, stirred and turned it to low for a few hours. Then I drained the “juice” from the cubes (saved it) and added a can of green enchilada sauce. I let it go for a while longer. I already had some brown rice cooked so I added it directly to the crock pot and stirred it in.
Before dinner I spied this BirdsEye bag of Southwestern blend vegetables in the freezer and decided to add them in as well. Seemed like a perfect match.
I will have the “juice” to moisten it if it starts to look like it needs it. Not much to look at but it tastes great.
I harvested rhubarb yesterday and since I’m starting to get berries from the garden already, I need to start using up last years crop from the freezer.
I’m making a Bluebarb crumble for afters. 2 meals from one hunk of pork on the cheap.
Plus a dessert for basically nothing but my time.