Our Sunday dinner last night was based on the easy chili verde recipe I’d promised to make for my youngest. I also made a skillet upside down cake with fresh cranberries. All the leftover chili went home with my kids for their lunches. I had the rice and beans with salsa and cheese wrapped up in a flour tortilla for my lunch and it was fantastic.
Easy Chili Verde
I found pork stew meat on sale 50% and made some cheater chili verde with it last night. I call it “cheater” because I just brown the cubed pork in a bit of oil, then add green salsa and let it simmer away for a few hours. I added more salsa during the last hour to thicken it up. I meant to add some cornstarch like I did in this version but I forgot. It was still great!
I made enchiladas with about half of the chili, just putting some of the chili on warmed corn tortillas, adding a bit of grated Mexican cheese, rolling them up and then topping the enchiladas with more green salsa. I baked them about half an hour.
Lime Cilantro Rice
I also cooked up some cilantro rice, again something I made these days without a recipe. If I have time, I like to saute the rice in a bit of oil before adding broth or water to cook it. I did that last night. When the rice is done, add in a handful of chopped cilantro and a bunch of lime juice and some salt. Stir, taste and adjust.
These pinto beans are about the easiest thing ever to cook. I have several variations I’d written up earlier. Last night I used a recipe from Rick Bayless, which is even simpler and tastes fantastic with black or pinto beans. For a pound of beans, cook them in 3 quarts water with a quartered onion and a couple of tablespoonfulls of bacon grease. Simmer 2-3 hours, until tender. I don’t bother soaking them. I do rinse them off in a colander before cooking them. I’ve never yet found a stone but I always look!