Mexican-style feast

Editor’s note: Dana Bozich, horror movie aficionado of Virginia, prepared the following Mexicanstyle feast for family and friends while watching a NASCAR race recently at her home. She told me the Pulled Pork was a huge hit. It all sounds warm and spicy to me – perfect for the cooler September weather! - Jean

Mexican-style Pulled Pork

• 3 -5 lb. pork shoulder, with bone in
• 2 Green peppers
• 2 Sweet onions
• 3 -5 Jalapeno peppers
• 1 can green chilies
• 1 can beef stock/broth
• Kosher salt
• Cumin
• Paprika
• Chili powder
In a slow cooker, pour the broth. Slice one pepper and one onion and place inside. Empty the can of chilies. Slice ½ of the jalapenos and place inside. Put the shoulder on top.

Generously season the shoulder with the seasonings above. Cover with the remaining sliced onions and peppers. Cover and cook overnight or for at least 8 hours on ‘high.’

After it has cooked, removed the bone and any excess fat. Shred the pork using forks. Serve as soft or hard tacos with your favorite toppings.

*For a spicy, smokier flavor, add in 1 or 2 Chipotle peppers into the bottom of the slow cooker.

Tags: Mexican, pork

Black Beans

• 2 cans black beans
• 1 – 2 cans vegetable broth
• Salt
• Pepper
• Cumin
• Lime juice
In a sauce pan, empty both cans of beans (unrinsed) and the broth (start with 1 can and if the beans get too thick, add in some more broth). Cook on Medium to Medium-Low till simmering and the beans are soft. Season the beans with salt, pepper and cumin. Using a potato-masher, slightly mash up the beans. Squeeze some lime juice on the beans before serving.

Tags: Mexican, black beans

Stuffed Peppers

• 10 Jalapenos or Mini Sweet Peppers
(or a mix of the two)
• ¼ - ½ cup Pepperoni (depending on how
meaty you want them)
• 1/3 cup onion
• 1 block cream cheese
• 1 egg
• ½ - 1 bag of cheddar/mozzarella
shredded cheese (depending on how
cheesy you want it)
• Cooking spray
Pre-heat the oven to 375. Slice the peppers in half, length-wise. Remove all membranes and seeds.

In a food processor, process the pepperoni so that it becomes small chunks. Add in the onion to the processor and continue chopping until both are fairly fine. Add in the egg and cream cheese and process until well incorporated. Stir in the cheese.

Spoon the mixture into the peppers. Place the peppers in a baking dish sprayed with cooking spray. Bake for about 20 – 30 minutes until brown and bubbly.

*For the pepperoni, I suggest going to Kosher’s in Gilbert and buying their homemade sliced pepperoni.

*Any leftover filling can be heated up separately in a small dish and then served as a dip for chips.

Tags: Mexican, peppers

Guacamole Squares

• 1 ½ cups prepared guacamole
• 3 Tbsp. chopped cilantro
• 1 cup sour cream
• 2 Tbsp. taco seasoning
• 2 – 3 Roma tomatoes, chopped
• 8-10 sliced of cooked bacon, chopped
• 1 can sliced black olives
• 1 roll of refrigerated crescent rolls
Unroll the crescent rolls onto a baking sheet. Seal all seams and perforations. Season with the taco seasoning and bake at 375 for about 10 – 15 minutes, until golden. Let cool. Carefully remove from baking sheet and place on your serving tray.

Mix guacamole with sour cream. Spread onto cooled crust. Sprinkle tomatoes, bacon, cilantro and olives on top. Cut into squares and serve.

Tags: Mexican, quacamole

Southwestern Chopped Salad

• 1 can black beans
• 1 cup frozen corn (thawed)
• 2 – 3 avocados, diced and tossed in lime juice
• 4 – 5 Roma Tomatoes diced
• 2 – 3 cups cooked chicken, diced
• 1 small red onion, diced
• 1 cup shredded carrots
• 1 cup kalamata olives
• 2 heads of Romaine lettuce hearts, chopped
• Crushed tortilla chips
• Southwestern-type salad dressing, such
as Chipotle Ranch
Mix all ingredients, except dressing and chips, in a big bowl. Toss with salad dressing and sprinkle crushed chips on top.

Tags: Mexican, salad