Friday, April 4, 2008

Sweet Pork (Cafe Rio style...), Cilantro Rice and Cilantro Ranch

Coming from San Diego, I know all about great mexican food. Cafe Rio is not Mexican Food. Their burritos are a sorry excuse for a real burrito and their tacos are soggy, but I do love their sweet pork and found a very comparable recipe. You can use it for enchiladas, burritos, or my favorite, on a nice green salad with cilantro ranch dressing

3 lbs. pork loin roast
1/2 C dark brown sugar
1/2 C worcestershire sauce
1/2 t dried oregano
1/2 t powdered ginger
1 t salt
1 t dry chili powder
1 t garlic powder
2 T dried minced onions

1 can red enchilada sauce
1/2 C dark brown sugar

Cook all of the ingredients except for the last two (labeled sauce) in a crock pot approximately 5 1/2 hours on low or 4 on high. Shred the pork using two forks or your finger (it's finger lickin' good!).

Combine enchilada sauce and second 1/2 C dark brown sugar and pour on top.

4 C uncooked minute rice
2 C chopped cilantro
1 t salt
1 C salsa verde
2 T dried minced onions
2 C chicken broth

Blend cilantro and 2 cups chicken broth and pour into pan for cooking rice. Add 1 cup of water, salt, salsa verde, and onion. Bring to a boil. Stir in the rice. Cover and turn down heat to low and steam for 20 minues. Makes about 10 servings.

2 cups ranch dressing (or a package of ranch prepared)
1 cup chopped cilantro
1 cup green salsa
1 tbls. minced garlic
1/2 tsp pepper

Put in blender and blend. Best if chilled for a few hours or even overnight.