Here’s an amazing recipe everyone should try. There’s only a few ingredients, you can use a variety of cuts of pork, and it’s a new and exciting take on taco night your family will never see coming. You’ll feel like your in an authentic mexican restraunt! Here’s what you need to get started:

• Pork: Tenderloin, Loin, Chops, Spareribs or Pork Shoulder - any will work here. I used pork tenderloin when I first made it because that’s what I had in my freezer.
• Chicken or Vegtable stock
• Fresh Cilantro
• Minced Garlic (optional)
• Cumin, Chili Powder, Onion Powder, Bay Leaf
• Salt & pepper

Directions:

1. Combine dry spices (use cumin and chili powder liberally), and prepare chicken stock.
2. Rub spice mixture into pork, place pork into slow cooker on high.
3. Pour chicken stock over pork.
4. Add a liberal amount of fresh cilantro to slow cooker.
5. Cook all day long, at least 4 hours on high.
6. Remove pork from slow cooker and let stand. Strain remaining liquid through a colander so you have only a broth remaining.
7. Roughly chop pork. Do not shred. Add pork to a glass baking dish, pour the liquid you just straind over the pork.
8. Place pork into the oven at 450. Cook until all the liquid is gone, make sure to turn the pork occasionally, you’ll want it to crisp on the outside.
9. Use your carnitas in tacos, burritos, enchiladas, taquitos, in a sandwich, or just serve plain with rice and beans. The possibilities are endless!

Tips:

1. Don’t bother chopping the cilantro. Just rinse it off and add right to the mixture.
2. I usually use chicken boullion in recipes that require broth. It will save you a lot of money. You could also use Beer as well.
3. If you have extra limes or lemons in your fridge, add them to the mix.

I said we would be having some more soups coming soon, so here you go! I found this on MSN.com’s Food & Entertaining category. I changed it a little bit though.

Ingredients:

• 3 cups water
• 1 can (14 oz.) chicken stock
• 1 can (10 3/4 oz.) cream of chicken soup
• 2/3 cup wild rice, uncooked, rinsed & drained
• 1 tsp. dried thyme
• 1 tsp. coarse black pepper
• 3 cups cooked chicken, cut-up (about a pound)
• 4 medium potatoes, cut-up
• 1 can spinach

Directions:

1. Combine water, chicken stock, cream of chicken soup, uncooked wild rice, potato, thyme & pepper in a crockpot.
2. Cook for 6-8 hours on low or 3.5-5 hours on high.
3. Just before serving, stir in spinach and heat through. Serve.

For being such a cheap and simple meal, it is delicious and very hearty.