Ingredients
- 1-1/2 to 2 lbs ground pork
- 1 cub finely chopped carrots
- 1 small onion, minced
- 1/2 cup red bell pepper, chopped
- 1/4 cup jalapeno peppers, diced (optional)
- 1/2 cub sweet pickle relish
- 1/2 cup raisins
- 1 cub grated or shredded cheddar cheese
- 2 raw eggs
- 1 cup breadcrumbs
- 2 tbsp soy sauce, or to taste
- 1/4 tsp Mrs Dash Garlic & Herb
- 1/4 tsp Mrs Dash Extra spicy
- salt & pepper to taste
- 2 hard boiled eggs, quartered
- 2 hot dogs or cooked sausage halved lengthwise
- 12 oz of fully cooked lunch meat or SPAM
- foil for wrapping
Directions
- Preheat the oven to 350 deg F.
- In a large bowl, combine the ground pork, carrots, onions, bell pepper, jalapenos, relish, raisins, cheese, raw eggs, breadcrumbs, soy sauce, seasonings and mix well.
- On the foil, spread the mixture out into a rectangle about 1/2" thick.
- Arrange the hot dog halves and hard boiled eggs along the center of the mixture.
- Carefully, roll the meat mixture into one or two logs, wrapping tightly in the foil and seal the ends tightly.
- Note: Refrigerate for 1 hour, if you will slice into 1" slices and pan fry.
- Place log into a baking dish and Bake in the oven for 1 hour.
- Let cool slightly, slice into 1" thick slices and serve with ketchup or sweet chili sauce.
Ingredients
- 3-5 Chicken Breasts (about 3 lbs) cut into 1" square cubes
- 1 Large 40 oz Jar Hatch Valley 505 Southwestern MEDIUM Flame Roasted Green Chile
- 1-28 oz can Las Palmas Green Chile Enchilada Sauce
- 1-14.5 oz can Diced Tomatoes with Basil and Oregano
- 2-14.5 oz cans Black Beans, drained and rinsed
- 1 Large Onion finely diced
- 6 cloves garlic finely diced
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Chile powder
- 1/4 teaspoon ground pepper
- salt to taste
- 1/4 teaspoon Mrs Dash Garlic and Herb seasoning
- 6-flame roasted green Chiles, tops removed and seeded. The charred blistered skin rinsed and removed. sliced horizontally into strips.
Directions
- Cube the chicken into 1" pieces and brown in a large frying pan with olive oil. You will have to cook all of the injected water out of the chicken before it will begin to brown. Once it begins to brown, make sure there is still olive oil in the pan so it doesn't burn and stir the chicken continuously. Sprinkle the garlic powder, Chile powder and Mrs Dash Garlic and Herb seasoning on the chicken while it is cooking and mix.
- Pour the browned chicken into the crock pot set to High, and pour the 505 Roasted Green Chile and the Enchilada Sauce on top and mix.
- In the same pan that you browned the chicken, add the onions and cook on medium high heat stirring constantly, when the onions begin to turn translucent, add the diced garlic and cook another 2 minutes.
- Add the onion and garlic mixture to the crock pot and mix.
- Keep the crock pot on High for 1 hour and lower to Low for 2 hours.
- Add the Diced Tomatoes, Black Beans and roasted green Chiles.
- Season with salt and pepper.
- Cook on low for another 30 minutes and then turn to warm for serving.
- Shred the chicken using two forks.
- Serve with shredded cheddar cheese and tortillas.
- Either roll it up into a burrito, or have the tortillas on the side and eat it in a bowl.
