Tuesday, August 24, 2010

Captain Jack's Crock Pot Chilequilles


*Captain Jack's Crock Pot Chilequilles by Lindy Leigh


1- 3 to 5 pound Pork Roast (Chicken can be substituted)
 Olive Oil
1 Medium Yellow Onion, diced
4 Garlic Cloves, chopped or grated
32 oz Chicken Stock
6 cups Water
1- 8 oz can Tomato Sauce
1 tsp Mexican Oregano
1 Tbs Chili Powder
Salt and Pepper to taste
1- 28 oz can Whole Green Chilies, drained and sliced into long strips
Tortilla Chips (the thicker the better)
1 Lbs Monterey Jack Cheese, grated


Brown Pork Roast over Med-High heat for 2-3 minutes on each side in Olive Oil and remove to crock pot. Add more Olive Oil and saute Onions until soft in the same pan you browned the Pork Roast in (when onions are soft, add a little Chicken Stock and stir to get up the yummy brown bits)...add garlic and saute for 1 minute more and pour over pork.

Next add to Crock pot...Chicken Stock, Water, Tomato Sauce, Mexican Oregano, Chili Powder, Salt and Pepper to taste. Stir it all around a bit.

Cover crock pot and cook on high for 3 hours, turn down to low and add Green Chilies and stir around, cover and cook for 2 more hours.

When finished, take Pork Roast out to a dish and pull it apart with 2 forks and add it all back into crock pot, stir.

To serve: Put Chips in individual bowls or on deep plates and add grated Monterey Jack Cheese over Chips, pour pork mixture over the chips and cheese and eat up, eat up Me Hearties!

Inspired by The New Mecca in Pittsburg, CA, Saavy?

 *I only call this dish Captain Jack's because Monterey Jack Cheese is the best cheese for this dish and I am obsessed with Captain Jack.

Now go swab the decks!



Let me know you were here!

Related Posts with Thumbnails