carnitas

Carnitas
ingredients
1 2-lb. boneless pork shoulder roast, cut into 2-inch pieces
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons ground cumin
3 cloves garlic, minced
1 teaspoon dried oregano, crushed
3 bay leaves
2 14-oz. cans chicken broth (no, don't use bouillon cubes, too salty, yuck)
2 teaspoons finely shredded lime peel
2 tablespoons lime juice
12 7- to 8-inch flour tortillas (or fresh corn tortillas if you have a Mexican market, but gringo corn tortillas are pretty bad)
dairy sour cream
purchased salsa


Directions
Sprinkle pork generously with salt and pepper. Place in a 3 1/2- or 4-quart slow cooker. Top with cumin, garlic, oregano, bay leaves, and chicken broth. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 4 1/2 to 5 hours.
Using a slotted spoon, remove meat from slow cooker. Discard cooking liquid. Coarsely shred meat by pulling two forks through it in opposite directions. Discard any fat. Sprinkle meat with lime peel and lime juice; toss to mix.
Serve with tortillas, sour cream, and salsa (or finely chop some red onion, tear some leaves from fresh cilantro, and shred or slice radishes for a more Mexican version)
Makes 6 servings

chicken tortilla soup

Simple Chicken Tortilla Soup

ingredients
1 deli roasted chicken (or 2 broiled chicken breasts)
2 14-oz. cans chicken broth
1 15-oz. can chopped tomatoes and green chile peppers, undrained (a Del Monte product, not the 10 oz. Ro-Tel - it's MUCH hotter) (or substitute a can of diced tomatoes and a can of chopped green chiles)
1 11-oz. can whole kernel corn with sweet peppers, drained (Mexicorn)
1 small fresh jalapeño pepper, seeded and finely chopped
1 teaspoon ground cumin
2 cloves minced garlic
2 tablespoons chopped fresh cilantro (optional)
1 tablespoon lime juice
Tortillas chips with lime or regular tortilla chips, broken
directions
Remove chicken meat from the frame of the deli-roasted chicken. Shred enough of the meat to measure 2 cups; set aside.
In a large saucepan combine chicken broth, undrained tomatoes, corn, jalapeño, cumin, and garlic, Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Stir in shredded chicken. cilantro, and lime juice. Heat through. Top individual servings with tortilla chips, avacado, rice, shredded cheese, etc. to liking.
Makes 6 servings

fresh mango salsa

ingredients

1 1/2 cups chopped peeled mango (1 large) if you can't find good ripe mangoes, look in the produce section for bottled mango)

1/2 cup finely chopped red sweet pepper

1/4 cup thinly sliced green onion

1/4 cup chopped fresh cilantro

1 to 2 fresh jalapeño or serrano peppers, seeded and finely chopped

1 tablespoon olive oil

1/2 teaspoon finely shredded lime peel

2 tablespoons fresh lime juice

1/4 teaspoon salt

1/4 teaspoon ground black pepper

tortilla chips

directions

In a medium bowl combine the mango, sweet pepper, green onion, and jalapeño pepper. In a small bowl whisk together the oil, lime peel, lime juice, salt, and black pepper. Drizzle lime mixture over mango mixture; stir gently to coat. Serve salsa with chips.

Makes 8 servings