Green Chili Pork Burritos

2 lbs. center-cut pork loin

2 T. chopped cilantro

2 cans (14 oz. each) chicken broth

8 tortillas -12”

1 7 oz. can diced green chilies

Shredded Cheddar

1 T. chopped garlic

Directions:  Coat the pork with olive oil, salt, and pepper.  Preheat a sauté pan very 

hot.  Evenly brown the pork on all sides.  Place the pork, chicken broth, chilies, 

garlic and cilantro into a slow cooker and cook for 8-10 hours or until pork pulls 

apart with a fork.  When done, remove pork from cooker and reserve the liquid.  

Shred the pork.  Place shredded pork into a tortilla; add cheese and some of the 

reserved liquid.  Serve with salsa or sour cream.

Comment:

Brown Sugar Grilled Salmon

1 cup brown sugar 1/3 cup paprika

3 T. Kosher salt 2 T. dried thyme

Salmon Fillets

Directions:  Combine first four ingredients.  Rub spice mixture over all sides of 

salmon; let stand 10 minutes.  Grill salmon over medium-high heat to desired degree 

of doneness.

Comment:  The brown sugar mixture caramelizes on the salmon.  To kick it up, 

increase amount of paprika.  Left over mixture can be saved in a sealed plastic bag 

for next time.

Chicken Penne Casserole

1 lb. boneless skinless chicken breasts or thighs

½ cup chopped onion

½ cup chopped red pepper

½ cup chopped green pepper

1 tsp. dried basil

1 tsp. oregano

1 tsp. parsley flakes

½ tsp. crushed red pepper flakes

1 T. oil

3 garlic cloves, minced

1 ½ cups uncooked penne pasta

14 ½ oz. diced tomatoes, undrained

3 T. tomato paste

¾ cup chicken broth

2 cups shredded mozzarella cheese

½ cup grated Romano or parmesan cheese

Directions:  In a large sauce pan with oil, sauté chicken, onion, peppers and 

seasonings until the chicken is no longer pink.  Add garlic and cook one minute 

longer.  Cook penne pasta according to package directions.  

Meanwhile, mix tomato paste and diced tomatoes.  Add tomato mixture to chicken 

mixture.  Stir in chicken broth.  Bring to a boil.  Reduce heat.  Cover and simmer for 

10-15 minutes or until slightly thickened.  

Drain pasta.  Toss with chicken mixture.  Spoon half the mixture into a greased 2 

quart baking dish.  Sprinkle with half the cheeses.  Repeat layers.  Cover.  Bake at 

350 degrees for 30 minutes.  Uncover; bake 15-20 minutes longer.

Comment:  Also works well with left over chicken or with chicken pulled from roast 

chicken.

Spicy Dr. Pepper Pulled Pork

3 onions, peeled, quartered

1 whole pork butt (pork shoulder roast)

Salt & Pepper

1 can chipotle chiles in adobe sauce

1 can green chiles sauce

2 cans Dr. Pepper (or 1 Dr. Pepper and 1 Coke)

4 T. brown sugar

Directions:  Preheat oven to 300 degrees.  Place quartered onions in the bottom of a 

dutch oven.  Place the pork butt on top of the onions (fat side up) and add salt and 

pepper to taste. Pour the chile sauces over the top.  Pour the soda over the chiles.  

Add the brown sugar to the liquid, stirring slightly to combine.  Cover the pot and 

cook for at least six hours.  When it is done, the roast will be dark and fork-tender.  

If the pork does not easily pull apart with forks, return to oven in 30-minute intervals 

until done.  Remove the roast from the pot and shred it completely. 

Skim the fat off the remaining liquid.  Return meat to pot.    

Comment:  This is so easy and so delicious!

Enchiladas

3 T. vegetable oil  

2 T. flour

1 tsp. garlic powder  

1 onion, chopped

1 small can green chilies  

5 T. chili powder

24 oz.  tomato paste  

2 cups water

1 pkg. tortillas  

16 oz. sharp cheddar

2 lb. browned hamburger  

Salsa

Sour cream

Directions:  To make sauce, combine onion, garlic and vegetable oil in a sauce pan 

and sauté until onion is soft.  Add flour and chili powder; blend.  Add tomato paste, 

green chilies, and water.  Simmer until thicken.

Brown hamburger.  Shred cheese.

To make enchiladas:  Grease baking pan.  Spread a few spoonfuls of sauce on 

bottom to ensure tortillas do not stick.  Place heaping spoonful of hamburger and 

handful of shredded cheese in middle of tortilla.  Add some sauce.  Roll up tortilla 

and place in pan.

When all tortillas are in the pan, pour remaining sauce over top.  Cover with 

aluminum foil.  Bake at 350 degrees for 30 minutes.  Remove foil and add remaining 

cheese.  Return to oven until cheese melts.  Serve with salsa and sour cream.

Comment:  Fantastic.  Add taco ships and Spanish rice and you’ve got a great meal.  

San substitute shredded chicken for hamburger.  I generally dice another onion and 

brown with the hamburger.