Sunday, October 25, 2015

Colorado Green Chili (Chili Verde con Cerdo)

2-3 lbs pork stew meat
olive oil
2 tb. minced garlic
1 large onion chopped
6 tb. flour
5 cups water or chicken broth
1 15 oz can of tomatoes ( I use rotel), drained
4 tomatillos shucked and chopped
1 16 oz jar of a good Salsa Verde or 2 cups of roasted Hatch Chili Peppers if you have them.
2 tb. cumin
2 tb chili powder or Adams Southwest Reserve (my favorite)
2 tsp. of Adobe chili powder (optional)
2 medium potatoes, peeled and chopped (totally optional and not traditional but I like them)

Brown onion, garlic, meat in olive oil.  Season with salt.  Add 6 tb  flour and make a thick roux.  Add in the rest of the ingredients and simmer over low heat stirring occasionally until done. 

Sunday, October 11, 2015

Crockpot Tortellini Soup

1 bag of frozen tortellini - 1 small bag of fresh spinach - 2 cans of italian style diced tomatoes - 1 box or 4 cups or vegetable broth - 1 block of cream cheese - put all ingredients in crockpot, chunking up the cream cheese. Cook on low for 5-6 hrs

Apple Pie Sangria

Apple Pie Sangria ~ The absolute best drink for fall! This cocktail is amazing!

2 bottles (standard size) white, sweet wine,(Riesling or Moscato)
5 cups fresh apple cider
2 cups ginger ale
2 cups caramel vodka (for less strong- try 1 cup and add if desired)
3 honey crisp apples, chopped
3 pears, chopped
2 cinnamon sticks

Cut the fruit and place in the bottom of your pitcher or jug.
Combine all of the ingredients except the cinnamon sticks. Stir, stir, stir.
Let sit overnight (or at least a couple hours) about 4 hours before serving, throw in the cinnamon sticks. Stir, stir, stir. Serve over ice. Enjoy!