The MakeMeThinner Support Forum

[supermom]

He ya'll! I have a new recipe I want to share.

2 1/2 pounds pork tenderloin
Garlic powder
Onion powder
1 4 ounce bottle Salsa Picante de Chile Habanero (The brand I used was El Yucateco) {This stuff is a BRIGHT GREEN color}
1 5 ounce bottle Chipotle Tabasco sauce
1 cup peeled, chopped, fresh green chiles (or 2 cans)


Place the tenderloin in a crockpot, dutch oven, or stew pot and cover with water. Add garlic powder and onion powder, salt and pepper as desired. Simmer at a low temperature until pork is fork tender, making sure it is always covered with water. Allow the pork to cook completely. Shred the pork with a fork, or your fingers (my preferred method). Save 2 cups of the pork water and discard the rest. Put pork back into the pot with all of the rest of the ingredients and the 2 cups of water. Simmer on low heat to allow the flavors to absorb into the meat.

This freezes really well. Just measure out your serving, put in a freezer container, and enjoy later.

I always put some meat aside for myself, and then I put pinto beans and potatoes in the meat that is intended for my family. They like theirs either on a bun or in a tortilla. I actually like it on a bun, but right now I take it on a plate!!

I serve this with cole slaw made with the Walden Farms cole slaw dressing and raw veggies. It makes a really good and easy meal, especially if you are having company. It is pretty spicy, though. You might adjust the heat according to your own preferences!!

Note: The Habanero sauce has 0carbs, 0calories, 0 fat The Tabasco has 0calories, 0fat, and <1gcarb.

[Sarya]

mmm. I'll probably make mine with chicken but it sounds delish! I wonder how it would be on beef.

Oh and how do you make your cole slaw? I've just been slicing up some yellow cabbage and slopping it on. I'd like variety.

[supermom]

I just shred green, white and purple cabbage. I used to put shredded carrots in it, but not anymore. I also put some poppy seeds in it. Shredded Vidalia Onion and some fresh jalapeno's add a nice zip to it as well.

As for cooking beef this way, done it, and it is good. I usually roll the leftover meat up in tortillas with cheese and freeze them for hubbies lunch. The guys at his work LOVE them. I have never made it with chicken, but I have made it with leftover Thanksgiving Turkey. When I do it with beef, I use brisket. I usually do about a 5 pound brisket and just double up on the stuff. Small briskets are hard to find around here. You have to get a 5 pound special from the butcher, but since my family does their own meat, I am able to get mine cut to the size we want. This is also really easy if you are camping and have a real dutch oven. You can put the meat on to cook that morning, add the spices in the afternoon, and have a nice hot fresh dinner in the evening. Painless and effortless but excellent meal!

[Mike]

2 1/2 pounds pork tenderloin
Garlic powder
Onion powder
1 4 ounce bottle Salsa Picante de Chile Habanero (The brand I used was El Yucateco) {This stuff is a BRIGHT GREEN color}
1 5 ounce bottle Chipotle Tabasco sauce
1 cup peeled, chopped, fresh green chiles (or 2 cans)

How spicy is this? Having had gastric bypass sometimes really spicy stuff is too acidic. If its mild/medium I might try this with chicken (pork tends to not make my tummy happy)

[supermom]

Well, I am a sissy--I think it is pretty spicy. Hubby says it isn't so bad. My kids don't like it much because it "burns". You could use 1/2 of the sauces and it would probably be okay. I think my dh has a belly made out of cast iron. NOTHING seems to bother him!!

[dede4wd]

OMG!

That sounds SO GOOD! Wish my hotel had a stove, an oven, pots, pans, etc...YUMMY! Definitely going on the list for when I get home!

DeDe