This Tex-Mex-inspired dish is the easier of the two and adapted from a recipe by the blogger's mother-in-law, Robin Ringland. Since she doesn't have all day to spend in the kitchen, she gets the dish going first thing in the morning. By the time she returns home beat from the corporate grind, it's practically ready to eat.
Crockpot Pork With Chiles
3 pound pork roast, should or loin
2 cans of Ro*Tel tomatoes and chiles
1 envelope taco seasoning
Put ingredients in the crockpot and cook on low until the meat falls apart. Remove meat and skim top layer of fat. Thicken sauce with corn starch and water. Serve over rice.
One could ask, "What's so special about black beans? Don't you need to soak them overnight?" All the great flavors kicking around in this dish make canned beans a quick and easy substitute. And when you include the rapidly sliced and diced garnishes below, it's a traditional Latin American dish worth including in your weekly meal repertoire. In 40 minutes, you and your family will be gathered around the table passing the garnishes.
Black Beans With Chorizo
1 large can of Goya black beans, rinsed
1 cup onions, diced
2 garlic cloves, minced
1 tablebspoon olive oil
1/2 cup baby carrots
3/4 cup canned sweet corn
1/2 cup chopped cilantro
1 teaspoon cumin
1/2 teaspoon fresh ground pepper
Chicken stock to cover (approximately 1-2 cups) or vegetable stock or water
Sauté garlic and onions in olive oil until the onions are translucent. Add black beans, baby carrots, then cover with chicken stock. Next, add cumin, pepper and cilantro. Bring to a boil and simmer on low for 15-20 minutes until the beans thicken. Add corn. Simmer for five minutes. Mix in fresh lime juice. Garnish with sautéed chorizo. Other possible garnishes are cilantro, avocado slices, sour cream and cotija cheese.