Pot Pork Canitas

Pot Pork Canitas

Pot Pork Canitas Ingredients:

¾ c. chicken broth, preferably organic
¾ c. fresh orange juice (approximately 2 large oranges)
3 T. lime juice
1 T. chili powder
½ t. smoked paprika
1 t. dried Mexican oregano
1 t. ground cumin
Sea salt and black pepper, to taste
2-3 T. extra virgin olive oil, divided
3½ – 4 lbs. pork shoulder roast, trimmed and cut into 6-8 chunks
1 medium red onion, diced
1 medium jalapeno, diced
2-3 cloves fresh garlic, peeled and chopped

Pot Pork Canitas Directions:

1. In a medium bowl, whisk together chicken broth, fresh orange juice, and lime juice with the chili powder, smoked paprika, Mexican oregano, and ground cumin. Season with salt and black pepper, to taste, and set aside.

2. Push the “Sauté” button on Instant Pot. Once the display reads “On,” add 1 tablespoon olive oil and half the pork shoulder pieces to the container. Season with salt and black pepper, to taste, and cook until pork is browned on all sides, approximately 1-2 minutes per side.

Note: DO NOT use lid while using the “Sauté” function on an Instant Pot!

3. Once browned, transfer seared pork to a plate and repeat this process with additional olive oil and the rest of pork. Remove browned pork from the Instant Pot and set aside.

4. *Optional Step: Add remaining tablespoon olive oil to the container, along with red onion, jalapeno, and fresh garlic. Sauté, stirring occasionally, until soft and translucent, approximately 3-4 minutes.

5. Add browned pork back to the pot and pour chicken broth/orange juice mixture over top. Add lid and seal, making sure the steam release handle is positioned toward “Sealing.”

6. Press the “Manual” button and set the time to 30 minutes at high pressure. Once the cooking time is up, allow 20-25 minutes for the “natural release” of the steam inside the Instant Pot. After that time, perform a manual “quick release” to vent any remaining steam to release lid, if necessary.

7. A few minutes before the steam is fully released, preheat oven broiler to high and line a large, rimmed baking sheet with aluminum foil. Transfer pork to the prepared baking sheet and gently shred with two forks. Drizzle with ¼ cup juices from the Instant Pot and toss to combine before spreading into a thin, even layer.

8. Place pork under broiler for 4-5 minutes, then remove from oven and add a little more juice before turning the meat to brown the other side. Place back under broiler for another 4-5 minutes or until the pork is nice and crispy on the edges.

9. Once pork is under the broiler, press “Sauté” on the Instant Pot to reduce the cooking liquid by one half while the pork is broiling.

10. When finished broiling, remove baking sheet from oven and serve immediately with the reduced cooking liquid, fresh lime wedges, and chopped cilantro. Enjoy!

Pot Pork Canitas Notes:

This highly versatile and fall-apart-tender pork recipe can be served in many ways. Firstly, this seasoned, tender pork is delicious in lettuce wraps, tacos, salads, or served over rice.

The instructions for this recipe include a couple of optional steps that can be omitted to save time. For example, the aromatic blend of onion, jalapeno, and garlic does not need to be sautéed before cooking the pork, but doing so deepens and releases more flavor. In addition, the pork can be shredded and served as soon as it is cooked. However, the extra step of tossing it with some cooking liquid and broiling under high heat delivers the delicious, crispy edges found in traditional carnitas recipes.

Prep time: 15 minutes
Cook time: 55 minutes + 20-25 minutes for natural steam release
Serves: 4

Important Note: Different Instant Pot models offer different features and buttons. (These instructions are for the IP-Duo series).

Mexican Slow Cooker Shredded Chicken

Mexican Slow Cooker Shredded Chicken

Mexican Slow Cooker Shredded Chicken Ingredients:

2 lbs. boneless, skinless chicken thighs
2 10-oz. cans Rotel fire-roasted diced tomatoes & green chilies, undrained
2 15-oz. cans black beans, rinsed and drained
3-4 cloves garlic, minced
1 small jalapeno pepper, finely diced
1½ T. hickory-flavored liquid smoke
2 t. ground cumin
1 T. chili powder
1 t. smoked paprika
2 t. dried oregano
1 t. cayenne pepper
Salt and black pepper, to taste
2 limes, quartered
¼ c. fresh cilantro, chopped

Mexican Slow Cooker Shredded Chicken Directions:

  • Unroll and add chicken thighs to bottom of a 5 or 6-quart slow cooker crock. Top with tomatoes, black beans, garlic, jalapeno pepper, liquid smoke, cumin, chili powder, smoked paprika, oregano, and cayenne pepper. Season with salt and black pepper, to taste. Stir to combine, making sure the chicken thighs are coated and submerged in the liquid.
  • Cover and cook on high for 3-4 hours or low for 6-8 hours. 30 minutes before done cooking, remove lid and shred chicken while in the slow cooker with two forks. Stir to combine shredded chicken with other ingredients. Cover and cook for remaining 30 minutes to allow chicken to absorb the flavors.
  • Remove lid and squeeze fresh lime juice into the crock. Add cilantro and stir to combine. Season with additional salt and black pepper, if desired.
  • To serve, spoon chicken mixture over plain brown rice or cilantro-lime rice. Top with cilantro-lime sauce if desired. Serve with remaining lime wedges

This delicious, healthy slow cooker recipe is as easy as it is versatile. It is perfect for burrito bowls, lettuce wraps, or over a bed of flavorful cilantro-lime rice.

Important Tip: Don’t skip the squeeze of fresh lime juice after cooking. It really brightens the flavors and pulls them all together.

Preparation time: 15 minutes
Cooking time: 3–8 hours
Average Serves: 4-6 people

Chicken Fajita Wraps with Creamy Cilantro-Lime Sauce

Chicken Fajita Wraps with Creamy Cilantro-Lime Sauce

Chicken Fajita Wraps with Creamy Cilantro-Lime Sauce Ingredients:

Homemade Fajita Seasoning:

3 T. chili powder
1½ T. smoked paprika
2 t. onion powder
2 t. garlic powder
2 t. ground cumin
½ t. cayenne pepper
1 t. dried oregano
2 t. sea salt

Cilantro-Lime Sauce:

1 c. plain, full-fat Greek yogurt
1 T. homemade fajita seasoning
1 clove garlic, peeled and finely minced
2 T. fresh cilantro, finely chopped
2 T. fresh lime juice
Salt and pepper, to taste

Fajitas:

2 T. extra virgin olive oil
1 red bell pepper, sliced thin
1 green bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 orange pepper, sliced thin
½ small red onion, sliced thin
1 T. balsamic vinegar
Salt and pepper, to taste
3 c. rotisserie chicken, shredded
2-3 T. homemade fajita seasoning
¼ c. chicken stock, preferably organic
¼ c. fresh cilantro, roughly chopped
3 green onions, green parts only, sliced
2 T. fresh lime juice
1 head Romaine lettuce, washed and separated into individual leaves

Chicken Fajita Wraps with Creamy Cilantro-Lime Sauce Directions:

Prepare the fajita seasoning by combining all ingredients in a small bowl and stirring until thoroughly blended. Store any excess in an airtight container for later use.

Prepare the cilantro-lime sauce by thoroughly combining all ingredients in a medium glass or other non-reactive bowl. Cover and place in the refrigerator until ready to use.

Heat the olive oil in a large skillet over medium-high heat. Add the bell peppers, onion, and balsamic vinegar to the skillet and season with salt and pepper, to taste. Cook for 10-12 minutes or until the onions and peppers are crisp tender.

Add the shredded rotisserie chicken, fajita seasoning, and chicken stock to the skillet and stir to combine. Cook until heated through and excess liquid is gone, approximately 3-4 minutes. Season with additional salt or fajita seasoning, if desired.

Remove skillet from heat and stir in the cilantro, green onions, and fresh lime juice. To serve, spoon mixture onto individual Romaine lettuce leaves and top with a drizzle of cilantro-lime sauce. Tasty!

Recipe Notes: This is a creative way to use pre-cooked rotisserie chicken for a quick and flavorful weeknight meal.

For best results, prepare the cilantro-lime sauce the night before so the flavors have a chance to thoroughly blend. You can also prepare the fajita seasoning in larger batches and store in an airtight container for later use.

  • Preparation time: 15 minutes
  • Cooking time: 15 minutes
  • Serves 4-6
Hot Mexican Dip

Hot Mexican Dip

Hot Mexican Dip

Hot Mexican Dip Ingredients:

1 (15 ounce) can chili without beans
1 (8 ounce) jar salsa
1 (8 ounce) jar taco sauce
2 chopped green chile peppers
crushed red pepper to taste
2 pounds processed cheese, cubed

Hot Mexican Dip Directions:

In a slow cooker set for low heat, place chili without beans, salsa, taco sauce, green chile peppers, crushed red pepper and processed cheese.

Stirring occasionally, heat until processed cheese is melted and all ingredients are well blended.

Mexican Burrito

Mexican Burrito

Mexican Burrito

Mexican Burrito Ingredients:

1 lb ground beef 1 can refried beans 1 small can diced green chilis 10-12 flour tortillas Optional toppings: lettuce, tomato, onions, sour cream, shredded cheese

Mexican Burrito Directions:

Brown and drain ground beef. Mix in refried beans and green chilis. Stir over low heat until bubbly. Place 1-2 Tbsp meat mixture in the center of a tortilla. Arrange the mixture to be longer than it is wide. Add optional toppings if desired. Fold a small portion of the tortilla over one narrow edge of filling, this is the bottom of your burrito. Fold the left side over, then fold the right side so that it overlaps the left. Eat and enjoy your Mexican burrito.

Beef Enchiladas

Beef Enchiladas

Beef EnchiladasBeef Enchiladas Ingredients:

2 pounds lean ground beef
1 large onion — chopped
10 ounces frozen chopped spinach — thawed and drained
1 teaspoon cumin<P>1 teaspoon pepper
1/2 cup parmesan cheese — grated
20 ounces tomato soup
10 ounces enchilada sauce
1/2 cup tomato sauce
1/2 cup green chile salsa
12 corn tortillas
2 cups Monterey jack cheese, grated

Beef Enchiladas Instructions:

Brown beef until crumbly and drain fat. Add onions, spinach, cumin, pepper and parmesan.

In separate pan, combine soup and enchilada sauce and simmer ten minutes.

Combine tomato sauce and salsa in separate bowl.

Dip tortilla into soup-enchilada mixture. Fill with 1/2 cup meant and add 1 tablespoon salsa mixture.

Place seam-side down in 3-quart casserole. Repeat and sprinkle with Monterey Jack cheese. Bake at 350 degrees for 30 minutes.

Serve your beef enchiladas topped with sour cream, sliced black olives and green onions.