Heat a large pan, add about 2 T. oil, when oil is heated sear a pork loin roast on all sides, salt and pepper. Set aside for a moment.

In a crock pot that has been sprayed with Pam, place:

1 coarsly chopped onion, Pork Roast, and 1 (2 cup) container of diced green chiles (can be found in the freezer section in something that looks like a sour cream container).

Cover and cook overnight or all day on high. Roast will fall apart, shred with 2 forks. Serve on tortillas with grated cheese, sour cream, and refried beans (if desired). If there is too much "juice", drain the juice and freeze in a separate container to make tortilla soup.

Alternate recipe:
Saute 1 diced onion in oil, add 1 can diced green chiles, stir in 1 lb. chopped leftover pork roast, hamburger, or sausage. Add 1 package brown gravy mix, and slowly stir in 1 cup water. Stir until gravy boils and thickens. Serve in flour tortillas. Great with refried beans, sour cream, grated cheese, minced onions, shredded lettuce, diced tomato, and salsa.

Labels: burritos, hamburger, Mexican, pork, sausage

Make it into Burritos, Tacos & Tortilla Soup.

Put about 8 boneless/skinless chicken breasts in your crockpot with 1 jar of salsa, 1 onion chopped, 1 can diced tomatoes, 1 small can diced green chiles, and 1 can chicken broth. (If you're in a hurry, just add chicken and salsa - you can add the other stuff later when you make the soup). Cook about 5 hours on high. Fish out the chicken and Shred the chicken with 2 forks.

Tortilla Soup -
Put one or two breasts worth back into the pot with the soupy stuff and freeze in a gallon Ziploc (zip it and lay it flat, so it will thaw faster) or a large gladware container. Take out to thaw the night before you plan to serve it.

When you're ready to have tortilla soup just add 1 can corn, 1 can pinto beans, and 1 can black beans. I also like to add a can of refried beans for our big family, and sometimes it needs another can of tomatoes or chicken broth (to stretch it). Serve with Tortilla Chips and grated cheese. (With all the extra cans of goodness - it's enough for at least 2 meals for my family of 8).

Chicken Tacos -
For tacos just use the shredded meat in taco shells, instead of ground beef. Then decorate with grated cheese, shredded lettuce, chopped tomatoes, salsa, sour cream, etc. Make burritos with any leftover meat and freeze them for later!

Shredded Chicken Burritos -
Take 1 large tortilla, add refried beans (I warm a large can with about 1/4 cup water, 1/2 cup grated cheese, and 1/4 cup salsa), shredded chicken, and grated cheese. Then I roll them, and wrap them in tinfoil, stick them in a freezer ziploc and freeze. When you're ready to serve them, unwrap and microwave for 1 minute, turn over, and warm 1 minute more (maybe 2 depending on your microwave.) Of course, you can have them fresh too, then make up your leftovers into more burritos to freeze.

Labels: burritos, chicken, crock pot, freezer, Mexican, OAMC, soup, Tacos