Friday, May 9, 2014

Brown Baggin' It - It's Not What You Think

No, not brown bag as in "take to work", but cover it up as it's not attractive at all.

This is a recipe I made up because I had a large cheap pork roast to use on a work day and had made a Trader's Joe's run when they had a sale and picked up some of their green salsa.  It looked like, well, meat chunks, in a green tinged sauce.  Not exactly cover blog material.  But dang, it was tasty.
After work, I  made some nice round  homemade tortillas to go with it, which was even better.  Also, about as photogenic as pictures of paper plates (and yes, I am aware I took some artistic liberties with "round")

I only sent the recipe to a few guy and gal friends who cook when I first made it, not intending to post it due to it's spectacular lack in the looks department, but the feedback I got was so good, I opted to post.

My friend Shelby, who has family members with Celiac disease sent these words this last week:

"We made your yummy recipe last night. It was amazing. My kids could not get enough.  Thank you for thinking of us."
I like this! You telework at the crash pad while I get used to my new life. There's a soft bed just for me and something in the kitchen smells amazing.

Gluten Free Easy Crockpot Pork Chili Verde (NOT authentic, but easy and good)

3 pound cheap pork roast
32 ounces green salsa (I used Trader Joes at $1.99 a bottle)
1  and 1/2 tsp. cumin
1 and 1/2  tsp. coriander
1 tsp. oregano
1 teaspoon jarred chopped garlic
1 chopped jalapeno
1 tsp. honey
juice of two limes
1/2 large chopped onion
A couple of drops of hot sauce. (I used my favorite, Scoville Brothers Singing Smoke, from Indiana)

Put in crockpot and cook on low 8 hours (or in large covered pan on low for about 3 hours).  Shred the pork or cut into bite size bits and return to sauce.  You can add a couple teaspoons of cornstarch blended with a little  water into it at the end to thicken it, whisking it in slowly, then increasing the heat to high for 30 minutes, covered.   Serve with gluten free flour or corn  tortillas, cilantro and sour cream.