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Chunky Fiesta Salsa
•1 large onion
•2 tomatoes
•One-half cup fresh cilantro
•2 jalapeno peppers
•One-fourth cup lime juice
•Chop onions, tomatoes and jalapenos in mini-chopper and place mixture into a serving bowl. Stir in cilantro and lime juice. Serve with tortilla chips.
Slow-Cooker Posole
Posole is a traditional Mexican dish made of pork, hominy, cilantro and chili peppers. It is most commonly served as a thick stew, but is also wonderful served on top of a bed of rice. The posole recipe below is extremely easy, since it is made in the slow cooker, making it the perfect Cinco de Mayo meal.
•1 (2-pound) bOneless pork loin roast, cut into 1-inch cubes
•2 (14.5-ounce cans) enchilada sauce
•2 (15.5-ounce cans) white or yellow hominy, drained
•1 medium onion, diced
•1 (4-ounce can) chopped green chilies
•4 cloves garlic, minced
•One-half teaspoon cayenne pepper, or to taste
•2 teaspoon dried oregano
•One-fourth cup cilantro, chopped
Place the meat in a 6-quart slow cooker. Pour the enchilada sauce over the meat. Top with the hominy, onion, chilies, garlic, cayenne pepper and oregano. Cover, and cook on high for 6 to 7 hours. Stir in the cilantro. Cook on low for 30 minutes more.
Chile Verde Con Queso
•1 large onion, chopped
•2 tablespoons butter
•1 14-ounce can tomatoes, drained well and diced
•1 4-ounce can whole green chilies, drained and cut into irregular pieces
•One-half pound Monterey Jack cheese, cubed or grated
•One-half teaspoon marjoram (or oregano)
•One-half teaspoon salt
Corn chips
Saute onion in the butter until soft, add the tomatoes and chilies. Gradually add the cheese, stirring constantly, until melted. Add marjoram and salt. Serve in a fondue pot, a well-insulated dish or a small slow-cooker with chips for dipping. Makes 4-6 servings.
•1 large onion
•2 tomatoes
•One-half cup fresh cilantro
•2 jalapeno peppers
•One-fourth cup lime juice
•Chop onions, tomatoes and jalapenos in mini-chopper and place mixture into a serving bowl. Stir in cilantro and lime juice. Serve with tortilla chips.
Slow-Cooker Posole
Posole is a traditional Mexican dish made of pork, hominy, cilantro and chili peppers. It is most commonly served as a thick stew, but is also wonderful served on top of a bed of rice. The posole recipe below is extremely easy, since it is made in the slow cooker, making it the perfect Cinco de Mayo meal.
•1 (2-pound) bOneless pork loin roast, cut into 1-inch cubes
•2 (14.5-ounce cans) enchilada sauce
•2 (15.5-ounce cans) white or yellow hominy, drained
•1 medium onion, diced
•1 (4-ounce can) chopped green chilies
•4 cloves garlic, minced
•One-half teaspoon cayenne pepper, or to taste
•2 teaspoon dried oregano
•One-fourth cup cilantro, chopped
Place the meat in a 6-quart slow cooker. Pour the enchilada sauce over the meat. Top with the hominy, onion, chilies, garlic, cayenne pepper and oregano. Cover, and cook on high for 6 to 7 hours. Stir in the cilantro. Cook on low for 30 minutes more.
Chile Verde Con Queso
•1 large onion, chopped
•2 tablespoons butter
•1 14-ounce can tomatoes, drained well and diced
•1 4-ounce can whole green chilies, drained and cut into irregular pieces
•One-half pound Monterey Jack cheese, cubed or grated
•One-half teaspoon marjoram (or oregano)
•One-half teaspoon salt
Corn chips
Saute onion in the butter until soft, add the tomatoes and chilies. Gradually add the cheese, stirring constantly, until melted. Add marjoram and salt. Serve in a fondue pot, a well-insulated dish or a small slow-cooker with chips for dipping. Makes 4-6 servings.