I am so excited for this week’s guest post. I met Megan several years ago through our husbands. She is an great cook, a terrific mom and a true friend. I know this recipe is fantastic because she made it for us for dinner the other night. We get together with a couple of other friends every week for dinner and we have shared some great meals together! Enjoy!
I am honored to be posting on my favorite blog! I hope you all enjoy my recipe as much as I enjoy ALL of the Crumbs and Chaos dishes I have already made.
I have always enjoyed cooking and try my best to offer healthy options. I am the wife of a very busy and health conscious husband, as well as the mother of a hilarious two year old boy. Neither of the men in my life are too picky, so they are lots of fun to cook for. I’m not happy unless I hear a whole lotta “mmmm” around the dinner table.
Below is a recipe for PORK & VEGGIE FAJITAS VERDE (sometimes called Pork Carnitas-but I added veggies, which puts this more in the fajita family) The following recipe fed 6 adults with a few leftovers.
INGREDIENTS FOR PORK-Crock Pot:
3-4lb Boneless Pork Roast (could also use a pork butt with the bone)
1 10oz Can Green Chili Enchilada Sauce
1 Can Beer
2 cloves chopped Garlic
1/4 cup Chopped Onion
1 teaspoon Cumin
Salt & Pepper
Place pork in crock pot. Combine other ingredients, pour over pork and cook on low for 7 hours. Shred the pork and drain most of the juice.
OTHER INGREDIENTS:
Mission Fajita Size Flour Tortilla Shells
Sour Cream
Cheese (Mexican blend is ideal)
Salsa Verde (we’ve liked just about all the brands we have tried, but our favorite is Ortega)
4 Bell Peppers, sliced (choose different colors-a big part of eating is visual)
1 Sweet Yellow Onion, sliced
Sliced Fresh Mushrooms
2 small zucchini, sliced
Steamed broccoli (steam the broccoli before adding it with the other ingredients)
Vegetable Oil
Salt & Pepper
1Tablespoon Butter
2 Cloves chopped garlic
1 tsp dried cilantro
In large saute pan, heat oil and garlic. Add peppers, saute 2 minutes. Add onion, saute at least 2 minutes. Add mushrooms and zucchini. Saute 2 minutes. Add steamed broccoli, spices and butter. Stir to distribute the flavor.
Build your fajita by taking a tortilla, add sour cream, pork, veggies, cheese and top with salsa verde.
I served mexican rice with the fajitas (I added a can of rotel and 1 cup of monterrey jack cheese to 4 cups of cooked brown rice much like the Crumbs & Chaos filling for stuffed peppers!)
Tip: I cleaned and chopped all the veggies during the day (my alone time AKA nap time) so I didn’t scramble right before dinner time.
Enjoy!
