Augusta, Ga., and the surrounding area (known as the CSRA for Central Savannah River Area) has a somewhat unique dining scene. There's practically a Mexican restaurant on every corner.
It's kind of like curry houses in England...they're everywhere!
Fortunately, my family loves Mexican food. In fact, hubs and my mom really LOVE it.
Although the restaurants have different names (Vallarta, Monterrey, Teresa's, Salsa's, Mi Rancho and Poblano's) they all have almost the exact same menus. A number 1 combination is two enchiladas, a taco and rice or beans on practically every menu.
The combinations are a good value, but hubs, favorite daughter and I favor the slow-cooked dishes on the Pork menu. I've shared my version of their Chile Colorado and this is my super quick take on their Chile de Puerco.
There are three ingredients in this version of the recipe, and then there are the add-ons: A sprinkling of cotija cheese, some fresh cilantro, flour tortillas, rice and beans. (Here's a link to a version I did for my Augusta Chronicle column that has just a few more ingredients: Crockpot Chile Verde.)
Oh, and guess what? This simmers in the slow cooker all day while you're at work! I cook in my slow cooker a good bit, so you'll be seeing more slow cooker recipes on the blog in the coming months.
The dish also can be cooked on the stove for about 3 hours on low or in the oven for about 2 1/2 hours at 350 (covered).
I turn leftovers into freezer burritos to enjoy for lunch down the road. Just layer the ingredients, roll 'em up in foil and freeze. When you're ready to enjoy a burrito, just unwrap and discard the foil, wrap in a damp paper towel and microwave for about two minutes.
What's your favorite menu item at your local Mexican restaurant?
Slow Cooker Chile de Puerco
For the Chile:
2 to 2 1/2 pounds pork loin, cut into 1-inch cubes or boneless country-style pork ribs, cut into 1-inch pieces
Garlic salt, to taste
1 16-ounce jar salsa verde
Spray the vessel of your slow cooker with nonstick cooking spray. Add the meat to the vessel and sprinkle all over with garlic salt. Pour in the salsa and stir. Cover and cook on low for 6-8 hours.
To serve:
Flour tortillas (I use LaTortilla Factory high-fiber tortillas)
Crumbled cotija cheese
Chopped fresh cilantro
Optional accompaniments: Mexican rice and refried beans
Wrap some of the pork in a flour tortilla, sprinkle with some of the cheese and cilantro as desired.
Makes about 8 servings and leftovers freeze very well.
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