So, I am beginning to understand why folks in the restaurant biz are never cooking at home.
They simply don't have time!
In addition to my crazy work schedule, Seth has taken a new post at The O, and is spending about hour commuting one way. We get evenings together, but we know no whistle that blows at 5 o'clock.
In order to get us a decent meal now and then, I busted out the Crock Pot. Seth made this recipe. Yes, he cubed all of the pork the other night. It simmered all day and was quite tasty that evening. We did the prep the day before and dumped it all in the pot the next morning. The recipe is taken from a book and comes to us through fellow Okie friends who now live here in the Northwest as well.
So enjoy the dinner, even when life is hectic!
3 pounds of boneless pork shoulder or butt
1 1/2 cups of prepared tomatillo salsa
2 cans chicken broth
1 medium onion
1 teaspoon ground cumin
3 plum tomatoes, sliced
Cilantro and sour cream for garnish
Trim fat and cut meat into 2-inch chunks. Slice onion. Combine all ingredients in the Crock Pot and cook on high for 6 to 7 hours.
I'm serving leftovers on top of rice tonight!