Wednesday, September 30, 2009

pork verde chili

  • 4 cans great northern beans, drained and rinsed
  • 1lb boneless pork spareribs, cut into bite sized pieces
  • 1 jar of good quality verde salsa
  • sour cream
  • fresh cilantro, chopped fine

Combine beans, pork and salsa in crock pot and cook on low for 6-8 hours. Garnish with cilantro and sour cream.

The dish: This is an easy recipe that comes across as more difficult than it should. Since there's only a few ingredients it's important that you use only the freshest and the best as the flavors will come through. I used Santa Barbara roasted tomatillo salsa and it was awesome. It was a bit more than some of the cheaper varieties, but well worth the added expense. We're quickly coming up on that time of year when it's cold and dark when we get home so walking into a warm dish in the crock pot is a great feeling. If you don't already have one I can think of a few reasons why you should part with the $30 and buy one.

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