Green Chili Tacos

Shredded Pork Roast Meat
Whole green chilis (I used canned)
Sweet Onion slices
Corn Tortillas
Cooking Oil

Toppings:
Shredded Spinich leaves (julienne sliced?? I know there is a term for this cut)
Shredded Cheese
Chopped Tomatoes
Sour Cream
Hot Sauce of choice

Cut the canned green chilis (probably 5 of them) into large pieces and sliced the sweet onion (I use 1015's from Texas) into very thin pieces. Sautee them in a little bit of the broth from the roast and a dab of butter. Cooked the corn tortillas in hot oil until soft and drained them on paper towels to absorb some of the oil.

Mix shredded pork roast meat with the sauteed chilis and sweet onions and fill corn tortillas. Top with toppings of choice and enjoy!

My thoughts: I improvised one night when I couldn't find the recipe to Southwestern Pulled Pork Tacos and ended up concocting these Green Chili Tacos. My husband loved them!

Serve it with: Corn chips & Salsa, Spanish Rice, Refried Beans

This recipe is an Oney Original

Nikki's Southwestern Pulled Pork Tacos

1 boneless pork loin roast (2 to 2-1/2 pounds)
2 cans (4 oz. each) chopped green chilies
1 can (8 oz.) tomato sauce
1 cup bbq sauce
1 large onion, thinly sliced
1/4 cup chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
flour tortillas
Toppings: Sour cream, shredded lettuce and chopped tomatoes, optional

Place pork loin roast in a 3-qt. slow cooker. Combine chilies, tomato sauce, bbq sauce, onion, chili powder, cumin and oregano. Pour over pork. Cover and cook on low for 8-9 hours or until meat is tender. Shred meat with two forks. Serve on tortillas; top with sour cream, lettuce and tomatoes, if desired. 6-8 servings

Serve it with: Spanish Rice

Shared with me by: Nikki- a Kindred Heart

Cottage Bakery Pie Crust

2 1/2 cups white flour
1/2 teaspoon salt
1 1/2 teaspoon sugar
1/2 pound cold butter
ice water (just put some water and ice in a bowl)

Measure flour sugar and salt in large mixing bowl. Mix well. Using cheese grater grate butter into flour and then cut butter into flour with two knives or a hand-held pastry blender. When it resembles a bowl of coarse crumbs begin to add ice water 1 tablespoon at a time until dough begins to hold together. You don't want it too moist but you don't want it dry either!

When it holds together well form into a thick disk and wrap in plastic and chill while preparing the filling.

This is enough dough to make 1 double crust pie.