Friday, April 11, 2014
Picky Palate's Green Chili Pork Tacos and Our Favorite Refried Beans
3 lb pork loin
salt, garlic salt, pepper to taste
Tabasco to taste
2 T worcestershire sauce
2 c green enchilada sauce
Cook the pork loin with seasonings, Worcestershire sauce, and Tabasco in a crock pot on low for about 10 hours. When pork is cooked through and falling apart, discard the juice and return meat to the crockpot with the green enchilada sauce. Cook until warmed through and shredded. Serve.
The beans are a recipe I have changed over the years but started out reading in a Martha Stewart magazine. They are easy, flavorful, and although I almost make them too runny the first day, as they cool off a little they firm up. Just be careful to remove enough water from the beans before blending them up. Here's what I do:
1 lb pinto beans, picked over
3-6 slices bacon (depending on size and desired flavor)
1 onion, chopped into quarters
1 head of garlic, sliced in half
1 jalapeno, sliced in half and seeds removed, if desired
cumin and oregano and chili powder and coriander and salt to taste
In a large crockpot, start beans with a lot of water the night before wanting to serve, and add the rest of the ingredients except salt and cook on low. I like to cook mine for about 14 hours, or more depending on the beans. Check intermittently for water level and the beans consistency. When ready to blend, remove some of the garlic and onion and water, and then blend with an immersion blender to desired consistency. Serve.