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Colorado Green Chili with Pork

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This was dinner the other night, and I thought it was nothing short of a miracle.  Because honestly, I was sick and didn’t want to cook, but I didn’t want to order take-out either.  You have those nights, right?

So the green chili ended up being the meal, along with some tortillas, refried beans, shredded cheese, and sour cream.  The kids loved it too – it was full of flavor (without being spicy) and they got to put together their own burritos.

Colorado Green Chili Adapted from From An Adobe Oven to a Microwave Range

1 pound of pork shoulder, fat trimmed and cut into cubes

2 Tablespoons salted butter

1 – 28 ounce can Original Rotel

1 teaspoon garlic

Pinch of salt

2-3 Tablespoons dried minced onions

1 heaping teaspoon chicken base, or 1 (or 2) bouillon cube(s)

2 cups water

3 Tablespoons cornstarch

½ cup cold water

Heat the butter in a large skillet, add the pork and gently brown.  Add the can of Rotel, water, garlic, salt, onions, and chicken base.  Turn to a simmer and let cook – stirring occasionally for about 2 hours.  Adding more water as necessary – it cooks down quite a bit.

Before serving, mix ½ cup of cold water with the cornstarch.  Slowly add a little at a time to the simmering pork mixture and stir.  Continue adding until you have the desired consistency.  I prefer mine to thicken to the consistency of gravy.

Serve over rice, bean, eggs, burritos, or tamales.

Ranch Chicken Strips

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I know this is a lame photo, but in my defense my husband ate my post!  Or more specifically, he ate the dish I set aside with the chicken for my photo.  So, it wasn’t entirely his fault – I know better than trying to take a photo of dinner.

So this piece of chicken was what was left of the entire meal I cooked – which is a good thing.  This is one of those meals that the kids really like – and I love that it only has three ingredients!  Whoopie!

Ranch Chicken Strips Adapted from Chicken Soup for the Soul Recipes for Busy Moms

3/4 of a large bag of potato chips (I use Ruffles)*, crushed

1 cup of ranch dressing (my kids prefer Marzetti’s)

5 boneless, skinless chicken breasts (trimmed and sliced into inch strips)

Pour the crushed chips into a large (shallow) bowl, and the ranch dressing into another bowl.

Simply dip each chicken strip into the ranch dressing, then coat it in the potato chips and place in an ungreased (glass) 9 x 13 inch baking dish.

Place in the oven (uncovered) at 375 degrees for about 45 minutes.  They should be nicely browned and the juices should be clear.

Serve with a salad, mashed potatoes, fresh rolls, and fruit!  Yum!

*I’ve tried this recipe with baked potato chips and it doesn’t turn out well.

Linking to: Tidy Mom, I Heart Nap Time

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