Crock Pot Green Chile- Pork Street Taco's & Beans скачать в хорошем качестве

Crock Pot Green Chile- Pork Street Taco's & Beans

Crock Pot Pork Street Taco's & Beans is something I do, if I don't have time to slow cook a Pork roast on the Smoker. It's easy since I have to Crock pots - One larger one for Pork Roads, and a smaller one for home made Pinto Beans. The Beans took 12 hours this time, the Pork Shoulder was about 8 ( but I just turned it to low, until the bean were ready. Ingredients: 1 Pork Shoulder 2 cups of Dried Pinto Beans 1 lbs Package of Ground Sausage 2 Lbs Roasted Green Chilies - Diced, /blended (I have a bunch I roasted & froze over last summer. Uses whatever you can find. I just prefer Fresh myself, not canned! 1 Onion - Diced & Sauteed 4 Jalapeno's Diced & Sauteed - 2 for the salsa, 2 for the sausage mix 2 Serano Pepper - Diced & Sauteed - 1 each for the salsa / sausage mix 5 Tomatoes - 2 Diced for the sausage mix / 3 sliced in 1/2 to grill for the salsa 2 Tomatillo's 1/4 Chopped Cilantro 2 small Avocado's or 1 Large Juice of 1 Fresh Lime 32 oz Chicken Stock 8 oz Medium Cheddar Cheese ( I usually use the Brock cheese, and grate it myself, but you can just get a bag of shredded 2 TBS Black Pepper 2 TBS Salt 2 TBS Onion Powder 2 TSP Garlic Powder 2 TBS Cheyanne Pepper (Optional!) 2 TSP Cummin 1 Package of Street Taco Corn Tortillas OR Street Taco Flour Tortillas, if you don't like Corn. ** I combine all the spices into a Bowl, or another shaker, to make an all-in-one spice mix ** I Usually soak Pinto beans overnight, to get a head start. Yiu can also cook the beans overnight, to be sure their ready the next day. Just turn them on low, the next morning until the Pork is ready. I split the Chicken stock between the Beans and the Pork Crock Pots, then add water to get enough in each, to cook. I cook the Pork until falling apart, for street tacos myself. You can cook until you're happy with it :) I Sautee and brown the ground Sausage, then add diced onions & Jalapeno's, tomatoes and some of the Spice mix, and 1/2 the fresh lime juice. Cook until everything is lightly caramelized, and set aside in the fridge, for later. ** You can make this towards the end, to it won't get all brown. Lime juice does slow down the brown process a bit though. For the Avocado Chunky Salsa, just add diced tomatoes, onions, jalapeno's & the Avocado to a small food processor, add some of the spice mix, a squeeze of lime juice, and pulse a few times, until it's the consistency you want,. Roasted Tomato Salsa ** You can use a Grill, and oven, or just buy your favorite Salsa! 2 Tomatoes - Sliced in 1/2 2 Tomatillos - Optional ( they look like green tomatoes, if you've never used them) cut in 1/2, roasted 1 Jalapeno - Roasted whole, then chopped later 1 Small Onion - Sliced & roasted Juice of 1 Lime salt & pepper to taste I usually grill these items, until they get a nice char on them. NOT BURNT! JUst charred, for a great flavor, and a really good dark color. Let everything cool down, then you can just rough chop, add to a food processor, add salt, pepper, lime juice, blend until either chunky or smooth, and serve. After about 6 hours, you can add the Sausage mix to the beans, and the pork. At this point, I also process the green chilies, in a food processor, until they're chopped and a little smooth, and add that to the beans & Pork. That's about it. Once the pork and beans are ready, ( 8-10 hrs total) set up all your condiments, and serve!