the cafe rio recipes

Sweet Pork Barbacoa
2 1/2 pounds pork, any cut
Cook pork in crock pot on high 4 hours, or low 8 hours, with salt, pepper, and garlic salt until meat is well done. (Do not overcook, or it will be pasty). Remove from cooker and drain. Shred meat and return to crock pot.

Sauce: Mix one 15 oz can mild green chile enchilada sauce with 1 cup of brown sugar. Pour over meat and cook a while longer (about an hour).

Stewed Chicken
Small bottle Kraft Zesty Italian salad dressing
1 Tbsp chili powder
1 Tbsp cumin
3 cloves garlic minced
5 lbs chicken breasts
Cook together in crock pot for 4 hours, shred meat and cook an additional hour

Cilantro Lime Rice
3 cups water
4 tsp chicken bouillon
4 tsp minced garlic
1/2 bunch cilantro
1 can green chiles
3/4 tsp salt
1 Tbsp butter
1/2 onion, chopped
3 cups Minute Rice (I use brown rice)
juice of one or more limes

Blend cilantro, green chiles, garlic and onion together in food processor or blender. Bring water to a boil and add all ingredients. Simmer covered 30 minutes.

Creamy Tomatillo Dressing
1 Hidden Valley Ranch Buttermilk Ranch Dressing packet
1 cup buttermilk
1 cup mayonnaise
2 tomatillos (husk removed and diced)
1/2 bunch of cilantro
1 clove of garlic
juice of one lime
1 jalapeno (use seeds if you like it spicier, or substitute a few drops of green tobasco sauce)
Blend all ingredients well in blender or food processor, refrigerate 1-2 hours.