Green Chili

(Adapted from Redbook magazine)

2 to 4 Tomatillos, husks removed, halved
3 Jalapenos, halved and seeded
1 onion, thinly sliced
4 garlic cloves
1 cup chicken broth
1/2 cup fresh cilantro leaves
1/2 teaspoon dried oregano
3 cups pork, cooked and chopped
1 cup frozen corn
Optional:
Brown rice
1 avacado
1 can great northern beans
sour cream
cheese
lime wedges
1. Arrange tomatillos, jalapenos, onion and garlic on a baking sheet; lightly coat with oil. Broil 7 to 10 minutes, until lightly charred. Remove from oven. Chop onion and set aside. Peel garlic.
2. Transfer tomatillos, jalapenos, garlic, oregano, cilantro and chicken brother to blender. Pulse until slightly chunky salsa forms.
3. Pour salsa into a large saucepan. Add chopped onion, pork and frozen corn. Bring to a boil and simmer for 10 minutes. Serve with optional additions listed above.

Feijuada

Place a pork roast in the crocpot
Add 2 to 4 cans black beans
2 cups beef broth
2 tablespoon worchestire sauce
1/4 cup chopped cilantro
1/2 chopped onion
1 bayleaf
1 teaspoon garlic
salt and pepper to taste

Serve over rice with orange slices.

Orange Glazed Pork Chops

5 pork chops
1/2 cup orange juice
2 tablespoons marmalade
2 tablespoons brown sugar
1 tablespoon vinegar

In a deep skillet, brown the pork chops in a bit of oil with salt and pepper.

Mix together other ingredients, pour over the pork chops and simmer fr 45 minutes. Serve warm over rice or quinoa.