Working a lot these days and the menu planning thing has fallen by the wayside. I typically finish up about 6 and am often cooking while watching my laptop for IMs and emails. Several clients are in heavy-duty push mode. Last night was one of my brain-dead nights. Hungry children were doing homework and I was staring in the fridge and pantry, thinking. I can always do burritos or chicken quesadillas and everyone’s happy. I thought I might quickly cook up some chicken, but remembered the half a pork roast I had in the freezer and decided to make chili verde. Cheater Chili Verde since I start with already-cooked pork.
I put the roast in the microwave on defrost and set about gathering everything else. From the pantry I pulled out a can of green chilies and a can of refried beans and grabbed half a bottle of green salsa from the frig.
Once the roast was defrosted, I chopped it up into small pieces and set it to simmer with the chilies and green salsa. I filled the bottle of salsa about halfway full of water and shook it to get the last flavor out and dumped that in as well. Sprinkled some garlic salt in it, then some garlic powder and cumin. I left this simmering for 20 minutes or so, maybe 30 minutes. Turned it up a bit at the end to evaporate more of the liquid.
From the refrigerator, I pulled out some cheese, sour cream, flour tortillas, and lettuce.
Heated up the beans, grated the cheese, heated the tortillas and dinner was ready!
They tasted great last night and the leftovers were good for lunch today!
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