Pork in Salsa Verde (Yes, Another Chip Magnet Salsa Recipe)

This is made using Chip Magnets Salsa Verde - and it is a little spicy (ok, kind of a lot), so you might not want to make this if your not into delicious. 

 Their write up goes....

Tomatillos are the not-so-secret ingredient to a delicious salsa verde. We keep it going green with a helping of freshly-chopped cilantro. Then we heat things up just enough with the help of some serrano chilis. 

Ingredients

3 lbs pork butt or shoulder, diced into 1 inch chunks (or slightly larger)
1 jar Chip Magnet Salsa Verde
7 oz can of diced green chili’s
1 teaspoon cumin
1 teaspoon of pepper
2 chopped cloves of garlic
1 medium onion
1 cup chicken stock
Salt to taste

Recipe

Brown Pork in Pan.  Use cooking spray if your looking to save some calories, oil or lard if not
Remove pork, saute garlic and onions in the same pan
Deglaze the pan with the stock

Pour Pork, garlic, onions, Salsa Verde, diced green chiles, cumin, chicken stock into...

Ok, here you can run two ways with this recipe - pressure cooker or crock pot

If pressure cooker, toss it all in, bring to pressure, cook 20 minutes.  That's it, serve with rice, pinto beans, potatoes, tortillas, whatever.  

Or...

Toss it all into the crock pot, stir up the ingredients, cook on low for 8 hours.  And that's it - serve with rice, pinto beans, potatoes, tortillas, whatever.  

If you like, avocado, diced onion and tomatoes, etc. for the side or on top

Cooking with Chip Magnet Salsa – Shrimp Creole

Shrimp Creole is a spicy dish, traditionally.  Spicy both with heat (cayenne and black pepper) and with flavor (garlic).    That makes Ghoulicious is a great salsa for this dish, although you could also use the Garlicious if you just wanted to avoid the heat (but what fun is that?)  From the website http://www.chipmagnetsalsa.com/salsas.html#ghoul:

Ghoulicious was originally planned to just be around for the Halloween season, but it was so popular, we just had to keep it all year. Our Garlicious salsa has been haunted by the world famous ghost chili! Beware, this one's spookily hot!

Ingredients

1 lb Shrimp

spray oil

1 medium Onion, diced

2 stalks Celery, diced

1 small Green or Red Pepper, diced

2 Tbsp tomato paste

1-1/2 Cups fresh tomatoes, Diced or 1 28 oz diced tomatoes, with juice.

1/2 Cup dry White Wine

1Cup chicken or veggie stock

1 Bay leaf

1 tsp thyme

1 Tbsp Worcestershire Sauce

1/2 cup goulicious or garlicious salsa

2 green onions, chopped

1/8 Cup Flat Leaf Parsley, minced

Rice

Recipe

Heat your pan to medium and spray with oil. 

Cook onions, celery and peppers until onion are soft.

Add the tomato paste, cook, stirring constantly, until the paste begins to brown, then add the tomatoes. 

When hot again, add the wine, and turn the heat to high until the alcohol burns off. Add the stock, bay leaf and Thyme. Bring to a boil then reduce to a low simmer. Simmer for 30 minutes. 

When you start that 30 minutes of cooking, this is the time to start your rice

After you have simmered 30 minutes, add the salsa and Worcestershire.

Bring the sauce to a boil, reduce the heat to low and add the shrimp. Don’t overcook!  This will take about 3 minutes.

Garnish with green onions and parsley.

Serve with the rice