My sister and her crew were here all weekend. It was wonderful. The kids played outside and went sledding and got pulled in sleds by the four-wheeler and went ice-skating and we ate yummy food and got to catch up. I love family weekends.
Here is the new yummy recipe I tried.
· 3 pounds pork loin roast
· 1 pound dry pinto beans, soaked overnight
· 2 garlic cloves, minced
· 2 tablespoon chili powder
· 1 tablespoon ground cumin
· 1 teaspoon oregano
· 1 can green chilies, chopped
· 2 teaspoons salt, or to taste
· Grated cheese
· Chopped onions
· Sour cream
· Crushed corn chips
Place first 8 ingredients in crockpot. Cover with water. Cook 7-10 hours. Remove bones and mix well. Top with desired toppings. (I used leftover pork roast and just heated it all in the oven with a little water to keep it moist)
We made homemade tortillas!
Serving Size: 12
4 c. flour (I use half wheat flour)
2 t. salt
4 t. baking powder
2 T. shortening
1½ c. warm water
Stir together flour, salt, and baking powder. With a fork, work in the shortening. Add enough water to make a soft but not stick dough. Turn onto lightly floured board and knead 5 minutes.
Divide the dough into 12 even portions and form into balls. Roll out each ball to about 1/8 inch thick. Heat a large Skillet over medium heat. Place the tortillas, one at a time, into the dry hot skillet. Cook until brown on one side, turn and brown the other side. Remove from skillet and keep warm in cloth towel.