Crites Family Stuff

Description

I love making this when we have lots of people to feed. Everyone loves it.

Ingredients for 12 servings

• 3.5 pound pork butt roast (ask butcher to cut into 1/4 inch pieces)
• 1 large white onion
• 10 Anaheim chili peppers
• 8 tomatillos
• 1 green bell pepper
• 2 large potatoes
• 2 heaping tbsp cumin
• 2 tbsp olive oil
• 2 garlic cloves, minced

Steps

1. Chop onion. Put into a small pan with 1 tbsp olive oil and cook on medium for 5 minutes. Turn heat to low and cook for 30 minutes, stirring frequently. This adds a lot of flavor. Put garlic in for the last 5 minutes of cooking time. In another oiled skillet, add the pork and cook on medium high till pieces are browned. Stir frequently.
2. Meanwhile, put tomatillos into a bowl of warm water to soak, allowing the skins to come off easier. Remove the seeds and chop up the green bell and chili peppers. Peel the tomatillos and cut in half. Put them all together in a food processor and puree.
3. In a big pot, add meat, onions, tomatillo mixture, and cumin. Add water to just cover the meat. Simmer for at least 4 hours. Peel and chop the potatoes, adding them during the last half hour of cooking. When the potatoes are tender, remove from heat. Serve with flour tortillas and top with shredded cabbage and sour cream.

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Ingredients for 6 servings

• 1.5 lbs ground beef
• 1 small onion, diced
• 15 oz can tomato sauce
• 1.25 oz packet taco seasoning mix (2 tbsp)
• 2.5 cups corn chips
• 16 oz can refried beans
• .75 cup shredded Cheddar cheese
• .75 cup shredded Monterey Jack cheese
• Lettuce
• Tomatoes
• Olives
• Sour cream

Steps

1. Brown hamburger and onion. Drain. Add 1 cup of the tomato sauce and taco seasoning, stirring well. Line the bottom of casserole dish with 2 cups of chips. Crush slightly. Spoon beef mixture over the chips. In a separate bowl, combine remaining tomato sauce and refried beans. Spread over beef mixture. Bake at 375F for 25 minutes. Sprinkle the top with cheeses and then the remaining crushed chips. Bake for 5 more minutes. Let cool for 10-15 minutes. Serve with toppings of lettuce, tomatoes, olives, and sour cream.

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