Crock-Pot Chili Verde

Chili Verde happens to be my favorite Mexican dish. There are a few local restaurants that this is the only dish that Richard and I order. I have made this dish a few times but I had never written down a recipe for it.

I know that to make this dish the traditional way I would roast tomatillo and then blend them with peppers and onions and a few other ingredients to make Verde salsa. But it’s easier and less time consuming to just buy the can Verde salsa.
This is the first time that I used the slow-cooker to make this recipe I usually prepare it on the stove and let it simmer for a few hours until the pork is tender and the sauce thickens. But this time because I used the slow-cooker and they usually produce a lot of moisture I had to add a little corn starch to help thicken the sauce. I serve it with Easy Spanish Rice and warm tortilla.
Crock-Pot Chili Verde
2 pounds pork shoulder, cubed
1 tablespoon vegetable oil
1 teaspoon salt
¼ teaspoon pepper
1 small onion, chopped
2 cloves garlic, minced
4 (7oz.) cans Verde salsa
1(14.5oz.) can chicken broth
2 chicken bouillon cubes
1 to 2 tablespoons corn starch (optional)

Sprinkle salt and pepper over cubed pork. In a large skillet, brown pork in oil in small batches.  After browning each batch; place in slow-cooker. In same skill sauté onion and garlic until onion are tender; add to slow cooker. Add Verde salsa, chicken broth and bouillon cubes to slow-cooker. Cook on low for 5 hours. If needed add the corn starch blended with a little water to thicken the Verde sauce, cook on high without the lid for an additional 45 to 60 minutes.Pin It

Pork Chop and Pasta Dinner

When you are looking for something good and easy and a different way to serve pork chops, then look no further this is the dish that you have to try.

Sometimes you have a recipe that you have been preparing for years and you just don’t know where it came from, all you know is that you just love it. That is how I feel about this dish. I think it’s a great way to serve pork chops.

Pork Chop and Pasta Dinner
1½ cups macaroni
4 pork chops
Salt and pepper to taste
2 tablespoons oil
1 (15 oz.) can tomato sauce
½ cup onion, chopped
1 teaspoon Worcestershire sauce
1 teaspoon Italian seasoning
½ teaspoon sugar
½ teaspoon garlic powder
¼ cup parmesan cheese

Cook macaroni according to package directions. Drain and place in a medium size baking dish.
Season pork chops with salt and pepper. In a large skillet brown pork chops in oil over medium-high heat. Place browned pork chops over pasta in baking dish.
In a medium bowl combine, tomato sauce, Worcestershire sauce, Italian seasoning, sugar, a garlic powder. Pour over pork chops and pasta, sprinkle with parmesan cheese.
Cover and bake at 350⁰F for 45 minutes.Pin It

Cola Marinated Pork Chops

I was at a friend’s house the other day for a barbeque, we were talking about different marinades and ways of cooking meat, such as beer butt chicken and about a recipe that someone saw on the Food Network in which you marinade your chicken in lemon aid. Someone mention that they have also used cola before. Will today I decided to give it a try, I also added a few more ingredients to give the meat a little more flavor. My family loved it, next time I am going to try it with chicken.

Cola Marinated Pork Chops

4 to 6 pork chops
1 cup of cola
½ cup soy sauce
2 garlic cloves, minced
1 teaspoon onion powder

Combine all ingredients in a large zipper size storage bag. Refrigerate 4 to 6 hours. Cook as desired.Pin It

Pork Chop and Mushroom Rice Bake

Years ago when Richard and I were first married I used to clean a house for this couple. This is one of two recipes that she gave me. I changed a few things over the years but this is basically the same recipe she gave me years ago.

Pork Chop and Mushroom Rice Bake
4 pork chop
Salt, pepper and garlic powder
1 tablespoon oil
1 can cream of mushroom soup
1½ cups water
1 cup long grain rice
1 (8oz.) can sliced mushrooms

Preheat oven to 350⁰F. Season pork chops with salt, pepper and garlic powder.

 Brown pork chops in oil over medium heat.

In a 9x13 inch baking dish mix together soup, water rice and mushrooms.

 Place browned pork chops on top of rice mixture and cover with foil;

 bake 1 hour or until rice has absorbed all the liquid.

Let stand for 5 minutes before serving.Pin It