Slow Cooker Pork Chile Verde, Mexican Street Corn & Sopapilla Cheesecake

Variety is the very spice of life
that gives it all it’s flavor.
-William Cowper

Growing up we ate out ALOT. I thought it was perfectly normal until I got married. My husband informed me that eating out 2-3 times per week was excessive and would take a whole lot of extra money that we just didn’t have being newlyweds. When my family ate out we frequented a Mexican restaurant called Rafael’s, owned by our next door neighbor’s family. They had the most AMAZING Chile Verde! I have tried replicating it on several occasions and for the most part I’ve failed. I have tried cooking the pork first, roasting tomatillos, slaving over a hot stove for hours only to come away with sauce that just wasn’t right and pork that was tough. Well tonight I came as close to the perfect replication as I ever have. It also happens to be the easiest attempt I’ve ever made. This will definitely be back on our regular rotation.

Slow Cooker Chili Verde

Slow Cooker Chili Verde

Ingredients

  • 1 large pork roast (3-4 pounds)
  • 1 16 oz jar mild salsa verde
  • 1 4 oz jar mild diced green chiles (or 2-3 roasted green chiles)
  • 2 tbsp cornstarch
  • 1/4 cup ice cold water

Instructions

  1. Prepare crock pot by spraying bottom and sides with non-stick cooking spray for easier clean up. Place pork roast fat side up in prepared crock pot. Resist the urge to trim the fat away. By placing it fat side up the fat will help tenderize the meat. You can always cut it away after it has cooked. Cover with salsa verde and diced green chiles.
  2. Cook on high for 5 hours.
  3. Whisk cornstarch into ice cold water and stir into crock pot.
  4. Cook an additional hour, this is the magic spot where the pork becomes really tender. My crock pot recommends cooking on high for 4 hours, but the additional time actually tenderizes the pork. Shred pork and serve in warm tortillas with sour cream and any other toppings you like.

Grilled Mexican Street Corn

Grilled Mexican Street Corn

Ingredients

  • 4 ears corn
  • 1/4 c sour cream
  • 1/4 c mayonnaise
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1-2 Tbsp asiago cheese grated,
  • could also use grated parmesan cheese or
  • crumbled cotija (Mexican cheese)
  • 1 lime (optional)

Instructions

  1. Pull husks back to about an inch before the end and remove silk. Roll husks back onto the corn. Submerge in cold water for about 10 minutes weighted down with a plate.
  2. Grill corn over medium low heat for 20 minutes turning every 5 minutes. Remove husks and turn grill up to high.
  3. Cook for an additional 5 minutes, turning every 1-2 minutes until grill marks appear.
  4. While corn is cooking whisk together sour cream, mayonnaise, garlic powder, cumin, chili powder, salt and pepper.
  5. Once corn has finished cooking butter the corn with the sour cream mixture and sprinkle with your desired type of cheese.
  6. Squeeze fresh lime over the corn just before serving.

Besides the Chile Verde I LOVED the sopapilla’s at Rafael’s. Our dessert tonight took me on a time traveling adventure back to my childhood palate. I loved every bite!

Sopapilla Cheesecake

Sopapilla Cheesecake

Ingredients

  • 2 crescent roll sheets
  • 2 8 oz pkgs cream cheese softened
  • 1 c sugar
  • 1 egg
  • 1 tsp vanilla
  • 2 Tbsp butter melted
  • cinnamon sugar to sprinkle over the top

Instructions

  1. Preheat oven to 350 degrees.
  2. Beat cream cheese, sugar, egg and vanilla until smooth.
  3. Spread half of crescent roll dough into an ungreased 9X16 pan.
  4. Pour cream cheese mixture over dough and top with remaining dough.
  5. Brush melted butter over top and sprinkle with cinnamon sugar.
  6. Bake for 20-30 minutes until crust is golden brown and cheesecake is set.

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One Response to “Slow Cooker Pork Chile Verde, Mexican Street Corn & Sopapilla Cheesecake”

  1. Cynthia Rose says:

    You just make my husbands night with these recipes. Plus they are not too time consuming for me. Thanks!

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