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Old 07-04-2006, 12:20 PM   #11
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Yes, I buy them in a can. LaVictoria has a good selection. I'll see if I can find some ripe avocados today.
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Old 07-04-2006, 06:51 PM   #12
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Quote:
Originally Posted by DeborahWoehr
Hi, Lee!

Yes, this is made in a crock pot. Okay, the ingredients are:

2 lbs of cubed pork
1 T. vegetable oil
1 large onion
3 T. all-purpose flour
1 tsp. ground cumin
3 cloves of garlic, crushed
15 green chiles, roasted, peeled, seeded, and chopped
1 tsp. salt
1 1/2 cups chicken stock
Sour cream

OH MY GOD This is so good, I made it today and should have made tripple because I let the neighbors try it too. It didn't even make it into a shell of any kind they just ate it UP!! I used the can chiles also(2 cans) I will add more info later, I'm on my way out.
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Old 07-05-2006, 02:25 AM   #13
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I'm glad you enjoyed it. This has become a major favorite in my family, and now I've hooked my friends.
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Old 07-05-2006, 07:58 AM   #14
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I can testify this is a great dish. I make it frequently. For the Chilies, if you dont have access to fresh and roast them yourself- use several small cans of green chilies... El Paso or victoria, or hatch... all about the same. The more the merrier. 4 small cans does the job at my house.

I also recommend The Green Tobasco in the pot too. To taste- for me that about half a bottle.

Chile Verde is great on scrambled eggs....
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Old 07-05-2006, 12:11 PM   #15
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Thanks for the suggestions, Hopz. Will the Green Tobasco add more flavor, as well as kick?
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Old 07-06-2006, 10:46 PM   #16
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I enjoy making beef machaca in a crock pot.
For the crock:
Boneless chuck roast
quartered onion
garlic cloves
tsp salt
black peppercorns (maybe 8-10?)
about 1 cup water

Cook on low for 6-10 hours or until the beef is tender and will pull with a fork.

When the beef is finished cooking, drain and cool. Trim any excess fat, etc., from the beef.
Shred beef with forks or using your hands and place back in crock with diced green chillies and diced tomato along with cumin powder, salt and pepper to taste. You can also add salsa in lieu of tomato. Adding more onion and/or garlic is fine as well.
Serve in tortillas as tacos, enchiladas, burritos, chimis, etc.
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Old 07-06-2006, 11:15 PM   #17
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Sounds great, mouse! I've pasted it onto my desktop journal.
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Old 07-06-2006, 11:25 PM   #18
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I think I'll try your filling for my next batch of flautas -
I like to dip the flour tortillas quickly into hot oil (just a couple of seconds, to get them pliable), then I put a line of filling on them & roll up, securing with a couple of toothpicks. Then I lay them on a cookie sheet and bake till golden. Top with some guac & a small dollop of sour cream & voila! dinner!
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