FROM OUR AMIGA ERICA SANCHEZ AT NIBBLES AND FEAST
Because everything is so easy to prepare in the kitchen nowadays, we have the aid of common kitchen appliances to do most of the dinner prep for us. The slow cooker is handy when your week is busy and time is limited when you arrive home from work and everyone is hungry. Slow cooker pork meat is the perfect way to effortlessly vary your dinner menu choices in a healthy way. By cooking a large piece of loin roast, pork shoulder or tenderloin in the slow cooker one day and freezing it in family sized portions, your meal possibilities are endless for weeks ahead.
Once defrosted and shredded, you can get creative and incorporate it in your favorite Mexican dishes such as tacos, sopes, tortas and burritos. Or try your take on a customized soup, stew or salad.
These enchiladas zacatecanas are very simple to prepare. Because the pork is so flavorful, minimal ingredients are needed to prepare the green sauce. If you prefer to have this dish early on in the day, turn them into chilaquiles and just chop the tortillas into chips and fry. Add the pork meat, green sauce and sprinkle with cheese and a fried egg
This is a sponsored post by The National Pork Board. Recipe and opinions are 100% my own.
Easy Enchilada Idea That's Colorful and Creative
- 2 garlic cloves chopped
- 1/2 onion chopped
- 1 bay leaf
- 1/4 teaspoon salt
- 4 Poblano chiles roasted, peeled, veins and seeds removed
- 3 tablespoons water
- 1 cup heavy cream
- 1 cup milk
- 2 tablespoons canola oil
- 3/4 cup queso fresco crumbled
- 12 tortillas
- 1 cup grapeseed oil
- 1/3 cup cotija cheese crumbled
- 4 cups romaine lettuce chopped