Remember that slow roasted pork recipe I shared? This would be a great way to use some of those leftovers in the freezer. And if you have some other kind of meat, it will work just as well--roast beef, chicken, turkey...just pull it apart with two forks and substitute it. This meal should be simple, fast, and comforting. It's not for showing off, though it is delicious.
Pork Colorado
Serves 8-10
1 teaspoon olive oil
1 small yellow onion, diced
2 garlic cloves, minced
2 cups shredded pork
8 oz. light beer (or the leftover beer juice from a slow-roasted pork shoulder)
2 cups homemade enchilada sauce
2 15-oz cans red beans (or pintos)
1 tablespoon New Mexico chili powder
2 teaspoons cumin
Salt and black pepper to taste
bunch cilantro, chopped (optional)
In a Dutch oven, heat the oil over medium heat and saute the onion until soft, about 8 minutes. Add the garlic and stir until fragrant, about 1 minute. Add the pork, beer, and enchilada sauce. Cover and cook until the sauce begins to bubble, about minutes. Stir in the beans (do not drain), chili powder, cumin, and salt and pepper to taste. Lower to a simmer, return cover, and cook until beans are heated through. Stir in the chopped cilantro and serve over steamed rice.
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