3 cups water and 3 cups Minute rice
4 tsp chicken or vegetable bouillon
½ bunch of cilantro, chopped
½ onion, chopped
1 can green chilies
¾ tsp salt
1 T butter
Combine and cook, covered for 30 minutes. Let stand for 5 minutes and fluff with fork.
1 envelope buttermilk ranch dressing mix (add ingredients as directed on package)
½ bunch cilantro
1 clove garlic, or garlic powder
1 lime, juiced
1 jalapeno, chopped
Mix together in processor or blender.
Cook the pork (any “cut” of pork works, i.e., shoulder, butt, tenderloin) in crock pot on low for several hours (6-8), covered with Coke or Pepsi. Drain the soda off, put in ¼ cup brown sugar for every pound of pork (or more if you like it a little sweeter). Add enchilada sauce and green chilies, (depending on how big your pork is, use enough enchilada sauce to cover at least half way, and extra chilies too) and continue to cook on low (1-2). When done, remove pork and shred, adding enough sauce for moistness and flavor.
To plate salad:
Layer lettuce, rinsed and drained black beans (warm beans, adding whatever seasonings you want), meat, rice, cheese and dressing. Add prepared tortilla strips or crushed tortilla chips as topper.
Or just wrap it all up in a tortilla and enjoy!
Can substitute chicken instead of pork, but no need to tenderize in soda first. Using the brown sugar is optional. Just put chicken in crock pot with enchilada sauce, chilies, and cook for several hours. Take chicken out when done, shred, add enough of the sauce and chilies for moistness and taste.