Pork Chile Verde Chili

I have a friend of mine, Jacqueline, who made this chili that won her 1st place at a chili cook off, so of course, I had to go and try it out. I was AMAZED at how simple and delicious it was! I asked her for the recipe just so you fellow bloggers and followers can enjoy this prize winning recipe at home. Here is what she sent me:

Ingredients and Directions:

Pork Shoulder or pork Butt, cut into bite size pieces. LEAVE THE FAT ON! Bring to a boil and then cook on low for about 1/2 hour.

I used canned tomatillos and grind up with finely chopped Mayan onions ( sweet ) and green chiles and chopped cilantro to make the verde sauce. I always add one bottle of the la Victoria thick n chunky green salsa for extra juice... If you like it spicy also add jalapeños.



I sprinkle chicken boullion (big yellow label jar with green lid in the hispanic aisle) all over the pork pieces to lightly coat and sprinkle coarse pepper on the pork as well. I put it all in a pressure cooker and add water to cover right above the pork.

Pressure cook for like an hour or until the pork is super tender... This helps the boullion infuse the meat as well so it is super flavorful ...

Scoop out pork from broth in pressure cooker (save broth) and brown in another fry pan... I did it in two batches... This is to brown the meat for color and I think it helps with taste... Then transfer into a pot... Add the verde sauce and like 1-2 ladles full of the broth the pork was cooked in (depending how thick or juicy you want the chile). Add white beans, canelli beans (white kidney) and then I used Ranch Style Pinto with Jalapeños... Pretty much any 3 cans of your favorite beans...

Add 2 tsp of ground cumin and a tblspoon of chili powder... Judge to taste/

Enjoy!

PS- It is amazing over a bowl of white rice with some fresh tortillas on the side!

No Bake Pumpkin Cheesecake

I made this amazingly simple cheesecake in about 15 minutes the night before Thanksgiving this year. It was so easy to throw it all together and forget about it in the fridge until it was time to eat it. I love serving with macadamia nuts or walnuts crumbled on the top, just for an extra crunch! If you prefer chocolate instead of caramel, try drizzling white chocolate or chocolate mocha over it. So delicious!



INGREDIENTS:

1 package of cream cheese, softened

1 cup of canned pumpkin

1/2 cup of sugar

1/2 tsp pumpkin pie spice (which is just cinnamon, ginger, cloves, allspice and nutmeg)

1 8 oz tub of cool whip

1 graham-cracker or gingersnap crust (I make mine homemade, which is just graham cracker crumbs, melted butter, brown sugar and a pinch of pumpkin pie spice)




DIRECTIONS:


Beat the cream cheese until smooth. Add the pumpkin, sugar and pie spice until well blended. Stir 2 1/2 cups of the whipped cream. Put the rest of the whipped cream aside for later.


Spoon the mixture into the pie crust.


Refrigerate at least 3 hours. (I do mine the night before, so it had time to set overnight.) Serve with the rest of the whipped cream on top and caramel drizzled over it.


Enjoy!