Now, I admit that cooking is not really my strong point...i'm more of an organizer, cleaner or decorator. BUT, for the sake of table decor for our wedding bash - I must cook with El Pato - (mexican tomato sauce).
Since we had about a pound of shredded pork leftover from a barbecue we went to last weekend, I decided to google "pulled pork and El Pato recipe". Hence the following:
Shredded Pork Chili
Ingredients:
1/2 cup chopped onion
1 - 7 3/4 oz. can El Pato Hot Mexican Tomato Sauce
1 - 7 3/4 oz. can El Pato Salsa de Jalepeno
1 - 15oz can Chili beans (we used Bush's mild chili beans)
1 - 15oz can black beans (rinsed) (Bush's as well)
1tsp. Mexican oregano (we used Cilantro)
Cooked shredded pork
1 - 15oz can petite diced tomatoes in rich sauce (opted this out --- Carlos hates tomatoes!)
Shredded Pork Chili
Ingredients:
1/2 cup chopped onion
1 - 7 3/4 oz. can El Pato Hot Mexican Tomato Sauce
1 - 7 3/4 oz. can El Pato Salsa de Jalepeno
1 - 15oz can Chili beans (we used Bush's mild chili beans)
1 - 15oz can black beans (rinsed) (Bush's as well)
1tsp. Mexican oregano (we used Cilantro)
Cooked shredded pork
1 - 15oz can petite diced tomatoes in rich sauce (opted this out --- Carlos hates tomatoes!)
Directions
1. Start with sauteing the onions in a little olive oil
2. Add El Pato, tomatoes, beans and oregano
3. Add shredded pork
4. Stir, bring to simmer, cover, stirring occasionally - keep on stove till ready to eat.
We had the chili over yellow rice which is a Carlos and Wendy favorite (thanks to Aunt Lillian's Salsa Chicken recipe)
And of course, I topped mine with ranch dressing. Delicious and super easy...basically the only way I cook! Well, at least the super easy part.
That looks and sounds so good. I'll have to try that someday...maybe I'll wait until it gets colder again. Regardless...I'll let you know how it goes.
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