served with warmed flour tortilla
Chile a la Rosa
3 pounds boneless pork chops, cut into small chunks
1 large red onion, diced
1 Tbsp minced garlic
1 can Rotel Mexican Lime and Cilantro tomatoes
1 can Rotel Hot Diced Tomatoes with habaneros (choose medium or mild for less heat)
1 can Hunts Fire Roasted Tomatoes diced
1 c chicken broth
2 Tbsp vegetable oil
coarse ground pepper
Refried beans
rice
flour tortillas
Heat vegetable oil to medium high. Add pork chop chunks onion, and garlic. Heavily pepper. Stir until meat is done and brown collects on bottom of pan. Continue to cook until meat is heavily browned (almost blackened). You will have to scrape the bottom to prevent burning. Don’t skip that scrapings because it enhances the flavor. Add all three cans of tomatoes and chicken broth. Stir. Cover and simmer at low/med heat for about 3 hours. I generally switch over to a crockpot for the simmer part.
Heat refried beans. In bottom of bowl, scoop some refried beans, and then rice. Pour chile verde mixture on top. Serve with heated flour tortillas.
If you want a particularly colorful fiesta, pair the chile verde with cowboy salsa!
Cowboy Salsa
2 tablespoons red wine vinegar
3 teaspoons hot sauce (or more depending on how you like it)
1 1/2 teaspoons olive oil
1 garlic clove, minced
1/8 teaspoon pepper
1-2 firm-ripe avocados
1 (15 ounce) can black-eyed peas
1 (11 ounce) can whole kernel corn
1 (11 ounce) can black beans
2/3 cup chopped cilantro
1/4 cup chopped green onion
1 lb roma tomato, coarsely chopped (about 3-4 tomatoes)
salt
1 Tbsp cumin
In a large bowl, mix vinegar, hot sauce, oil, garlic, cumin and pepper.
Peel, pit and cut avocado into 1/2-inch cubes. Add to vinegar mixture and mix gently to coat.
Drain and rinse peas, beans, and corn. Add peas, beans, corn, cilantro, green onions and tomatoes to avocado; mix gently to coat. Add salt to taste.
Serve with tortilla chips.
served in a molcajete bowl with blue corn and lime tortilla chips
