I am so excited for this week’s guest post. I met Megan several years ago through our husbands. She is an great cook, a terrific mom and a true friend. I know this recipe is fantastic because she made it for us for dinner the other night. We get together with a couple of other friends every week for dinner and we have shared some great meals together! Enjoy!
I am honored to be posting on my favorite blog! I hope you all enjoy my recipe as much as I enjoy ALL of the Crumbs and Chaos dishes I have already made.
I have always enjoyed cooking and try my best to offer healthy options. I am the wife of a very busy and health conscious husband, as well as the mother of a hilarious two year old boy. Neither of the men in my life are too picky, so they are lots of fun to cook for. I’m not happy unless I hear a whole lotta “mmmm” around the dinner table.
Below is a recipe for PORK & VEGGIE FAJITAS VERDE (sometimes called Pork Carnitas-but I added veggies, which puts this more in the fajita family) The following recipe fed 6 adults with a few leftovers.
INGREDIENTS FOR PORK-Crock Pot:
3-4lb Boneless Pork Roast (could also use a pork butt with the bone)
1 10oz Can Green Chili Enchilada Sauce
1 Can Beer
2 cloves chopped Garlic
1/4 cup Chopped Onion
1 teaspoon Cumin
Salt & Pepper
Place pork in crock pot. Combine other ingredients, pour over pork and cook on low for 7 hours. Shred the pork and drain most of the juice.
Mission Fajita Size Flour Tortilla Shells
Cheese (Mexican blend is ideal)
Salsa Verde (we’ve liked just about all the brands we have tried, but our favorite is Ortega)
4 Bell Peppers, sliced (choose different colors-a big part of eating is visual)
1 Sweet Yellow Onion, sliced
Sliced Fresh Mushrooms
2 small zucchini, sliced
Steamed broccoli (steam the broccoli before adding it with the other ingredients)
Salt & Pepper
2 Cloves chopped garlic
1 tsp dried cilantro
In large saute pan, heat oil and garlic. Add peppers, saute 2 minutes. Add onion, saute at least 2 minutes. Add mushrooms and zucchini. Saute 2 minutes. Add steamed broccoli, spices and butter. Stir to distribute the flavor.
Build your fajita by taking a tortilla, add sour cream, pork, veggies, cheese and top with salsa verde.
I served mexican rice with the fajitas (I added a can of rotel and 1 cup of monterrey jack cheese to 4 cups of cooked brown rice much like the Crumbs & Chaos filling for stuffed peppers!)
Tip: I cleaned and chopped all the veggies during the day (my alone time AKA nap time) so I didn’t scramble right before dinner time.