Chile Verde

This is a family recipe and my husbands favorite. Having the Mexican basket available in the bountiful baskets this week inspired some Mexican cooking. The tortillas this week were awesome. We always serve this with beans,(I posted a crockpot refried bean recipe that was so easy and yummy from realmomskitchen.com)fried potatoes and also a spanish rice if you like. I had alot of extra so I just freeze in gallon freezer bags and is great for breakfast with eggs and tortillas. Enjoy!!

Chile Verde

1-2 lbs Pork. (Pork shoulder roast cut up into cubes) I always add alot of meat because my family likes the meat. I just try to find a good size roast
Olive oil
½ onion diced
Flour
S&P
*Put some flour in a bag and coat the meat cubes, Sauté the meat and onions in the olive oil until brown. S&P
Add 1-2 cans diced tomatoes (with chilies)
1 small can diced fire roasted chilies.
Add chicken broth (I usually don't have any on hand so I will just add hot water and chicken bouillon.
Simmer until tender
Season to taste (garlic salt, S&P,season salt)

https://sites.google.com/site/windleyfamilyprintablerecipes/chili-verde

CrockPot Refried Beans

3 cups of dry pinto beans (rinsed)
1 onion, diced
9 cups of water
5 t salt
1 3/4 t pepper
2 T minced garlic
1/8 t ground cumin
Put all the ingredients in a crockpot and cook on high for about 8 hours.
After they are done, drain all of the liquid out and SAVE THE LIQUID!!
Mash beans with a potato masher or whatever you mash with. Add liquid, a bit at a time, to desired consistency, but remember you want them a little runny because they thicken over time. (makes about 6 cups)

https://sites.google.com/site/windleyfamilyprintablerecipes/crock-pot-refried-beans