I could get used to this being at home thing. I love teaching, but I also love being a Mommy at home all day. I certainly don't like that the twins were sick, but that's not to say I haven't enjoyed every moment with them at home.
We didn't figure out they were sick until after I'd already gotten completely ready for the day yesterday, which included putting this meal in the crock pot. Turns out, I got to be home all day smelling the house as it cooked. I couldn't wait for dinner, and it turned out great!
Here's the recipe:
2 lbs. pork loin
1 chopped onion
3 diced carrots
2 chopped chipotle chilies in adobe sauce
2 T. adobe sauce (from same can)
2 cans white kidney beans
1 can dice tomatoes
3 T. tomato paste
1/2 C. water
1 1/2 T. oregano
1 t. cumin
2 t. kosher salt
1 t. black pepper
1/2 t. cayenne pepper
chopped cilantro
sour cream
sliced limes
Cut the roast down the middle and put in crock pot. Add all other ingredients, except sour cream, lime, and cilantro. Cook on low for eight hours. Shred pork and mix all together. Serve with warmed corn tortillas with lime, sour cream, and cilantro as garnish.
And the best part? If you use low-fat sour cream, this dish is only 6 weight watchers points! And it tastes delish!
3 comments:
Those look fantastic!
After you said you posted dinner I had to come see...that pic look like something out of a magazine with the little cut limes and all!! My family would think I ordered it from a restaurant!
I'm going to try this recipe soon.
Kathy D.
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