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MEGA POST!!!
14 years ago
Monday, December 8, 2008
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The Nutcracker 2008 Daddy/Daughter Date
Blog Archive
About Me
- Lehman/Hind Family
- The nearly Brady Bunch
Favorite Books
- The Last Lecture by: Randy Pausch
- My Sister's Keeper by: Jodie Piccoult
- A Child Called It by: David Pelzer
- Tell No One by: Harlan Coben
Monthly Recipe
Chile Verde
3 Tbs Worcestershire Sauce
1 Tbs Garlic Pepper
3 lbs pork roast
1 large onion, diced
1 (14.5 oz.) can chicken broth
2 (4 oz.) cans diced green chiles, drained
3 (7 oz.) cans green salsa
Directions:
Pour half the worcestershire sauce into the crockpot, and half of the garlic pepper. Place the roast in the pan, and sprinkle the remaining worcestershire sauce and garlic pepper over the top. Add the onions, chiles, and pour in the chicken broth. Cover, and cook on low for 8 - 10 hours.
When the roast is tender enough to pull apart with a fork, add the green salsa. Continue cooking until heated through. Serve as soup or over chimichangas.
Add a little extra zing with jalapenos or habaneros if desired.
3 Tbs Worcestershire Sauce
1 Tbs Garlic Pepper
3 lbs pork roast
1 large onion, diced
1 (14.5 oz.) can chicken broth
2 (4 oz.) cans diced green chiles, drained
3 (7 oz.) cans green salsa
Directions:
Pour half the worcestershire sauce into the crockpot, and half of the garlic pepper. Place the roast in the pan, and sprinkle the remaining worcestershire sauce and garlic pepper over the top. Add the onions, chiles, and pour in the chicken broth. Cover, and cook on low for 8 - 10 hours.
When the roast is tender enough to pull apart with a fork, add the green salsa. Continue cooking until heated through. Serve as soup or over chimichangas.
Add a little extra zing with jalapenos or habaneros if desired.
